Sweet potato enchiladas

2 sweet potatoes, peeled and diced

1 cup canned black beans, drained and rinsed

One 4.5 oz can green chiles

½ cup diced red onion

3 tbsp chopped fresh cilantro leaves, divided

1 tsp chili powder

½ tsp garlic powder

½ tsp cumin

Kosher salt 

Black pepper

1. Preheat the oven to 350℉. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.

2. In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.

3. In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.

4. To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto the prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.

5. Place into the oven and bake until bubbly, about 20 minutes.

6. Serve.