Black Bean Sweet Potato Enchiladas

adapted from Cookie and Kate
serves 6-8

Ingredients (Filling):

• 1 - 15oz can black beans, rinsed and drained
• Juice of 1 lime
• 2 cups sweet potatoes, cubed & baked beforehand
• 1/2 cup chopped roasted green chiles 
• 1/2 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/4 tsp cayenne powder
• 2 tsp minced garlic
• 1 Jalapeño, diced
• 1 Fresno pepper, diced
• Sea salt and ground pepper, to taste

Ingredients (other):

• 1 jar of salsa verde - 16oz (Herdez brand is the best)
• 12-14 corn tortillas
• Monterey Jack cheese (shredded or sliced from a block)
• Chopped fresh cilantro
• Avocado, sliced
• Your favorite Salsa!

Method:

1. Preheat Oven to 425 degrees F.  Bake sweet potatoes with a drizzle of olive oil, salt & pepper for 20-30 minutes, or until cooked through. Then remove from oven and set aside.
2. Turn oven down to 350 degrees F.
3. In a baking pan or large pyrex pan, pour enough salsa verde to lightly cover the bottom.
4. In a large bowl, mix together the filling ingredients.
5. Warm your tortillas, one-by-one, in a pan at medium heat - so that they won't break when you bend them.  Add filling to each tortilla, sprinkle with cheese, wrap and place in the baking dish.  Repeat for all the remaining tortillas.
6. When all the tortillas are filled, top with more salsa verde and cheese.  Bake for 20 to 25 minutes or until cheese has melted and tortillas look slightly golden.
7. Sprinkle with fresh cilantro, serve with avocado and your favorite salsa! Enjoy!