Sweet Potato Black Bean Enchiladas

What You Need
2 medium-large sweet potatoes (3 cups diced)
 1 16 oz can black beans 8 ounces canned diced green chilies (about 1 cup)
1 8oz package cream cheese,
oftened 1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
 1/2 teaspoon garlic powder
1/2 teaspoon salt
 Fresh ground pepper
 16 oz jar salsa verde (or homemade tomatillo salsa)
6 to 8 oz. Colby jack cheese shredded
10 8-inch flour tortillas (soft taco size)
Sour cream for garnish
Fresh cilantro, to garnish Steps

Preheat overn to 350 1. Cook the Sweet Potato: Peel & Dice the sweet potato, then cook by boiling in water w/pinch of salt until tender. 2. Prepare the Filling: Finely chop red onion, drain and rinse black beans, soften cream cheese, chop cilantro if using 3. Assemble the filling: Combine Sweet Potatos, Cream cheese, red onion, green chilis, cumin, chili powder, garlic powder, salt and pepper. 4. Assemble Enchiladas: Warm tortillas, spread 3/4 - 1 cup salsa verde on bottom of pan, put 1/2 cup filling in tortilla, roll up and place seam-side down. Repeat for remaining tortillas Top with remaining salsa verda and cheese Bake in oven for 20-25 minutes until cheese is nice and melted. Garnish with fresh cilantro and sour cream (avocado is also nice if you have some handy)