Sauce: Add all sauce ingredients to a pan on medium heat. Cook for a few minutes mixing all ingredients thoroughly.
Chilaquiles: Boil potato in water until fork tender. Drain and set aside.
Cut corn tortillas in fourths. Heat olive oil in separate pan and add sliced corn tortillas. Cook until crispy, flipping occasionally to make sure that all tortillas get crispy.
Add sauce, vegan cheddar, and black beans. Cook until vegan cheddar is melted.
Add sweet potato and Kalamata olives, and cook for a few more minutes.
Serve with grated vegan cheese on top, if desired.