Preheat oven to 425
In a baking dish, toss the diced sweet potatoes and 1/2 diced white onion with the olive oil, salt, pepper, chili powder, cumin and garlic powder.
Bake sweet potato hash at 425 from 50 min- 1 hour until golden brown with some black edges.
While the sweet potatoes cook, add the refried beans and green chiles to a sauce pan and heat through on low.
In a separate sauce pan, heat the red enchilada sauce on low until reduced a bit and heated through.
Place the tortillas on a 2 parchment lined baking sheets and drizzle each with a 1/4 tsp olive oil. Place the tortillas in the oven for about 5 minutes until barely golden brown.
To assemble, spread a thin layer of the bean mixture on 4 tortillas, then add a layer of the potato hash. Cover each with another tortilla and spoon 1/4 cup of the enchilada sauce on each pizza. Use a rubber spatula to spread evenly.
Place the finished pizzas back in the oven for about 5 mins to heat through.
Top with green onion, fresh cilantro and Avocado Crema.