Preheat the oven to 425.
Slice the potatoes into strips. Add to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
Bake for 18 minutes or until the potatoes are fork tender. Remove from oven and allow to cool enough to handle.
Add all the sauce ingredients to a saucepan over medium heat. Simmer until thickened. Remove from heat.
In an 8x8 pan, cover the bottom with a layer of tortillas. Top with a layer of sweet potatoes, black beans, corn kernels , a few slices of mozzarella, drizzle with a small amount of sauce.
Add another layer of tortillas, then another layer of filling. Repeat until the dish is filled, ending with tortillas. Top with the remaining sauce, then slices of cheese.
Bake at 425 for 15 minutes or until warmed through and the cheese has melted. Top with avocado, cilantro and pomegranate seeds.