Spread out the sweet potatoes on a sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven for 15 to 18 minutes or until lightly browned and tender. Set aside.
Add the remaining 1 tablespoon of olive oil to a large frying pan over high heat and saute the peppers and onions for 4 to 5 minutes or until lightly browned. Set aside.
Sauce: add the chipotle pepper and ranch to a small bowl and mix until combined. Cool before serving.
To prepare: Add a small amount of butter to a large frying pan or a griddle over medium heat.
Add 1 tortilla and evenly spread the beans over ½ of the tortilla. Cover the beans with some white rice and top off with some peppers and onions, sweet potatoes and cheese.
Fold the other half over and cook on both sides until browned, about 2 to 3 minutes per side.
Remove from the pan or griddle, slice and serve with sauce.