2-3 sweet potatoes, depending on size (if small, 3; if huge maybe only 1)
-1 can black beans, drained and rinsed
-1 can of diced green chilies
-Spices: cumin, chili powder, garlic powder, salt, pepper
-optional: cilantro
-1 jar salsa verde
-1 package corn tortillas
-optional: cheese
-optional: sour cream

2 -3 sweet potatoes, depending on size (if small, 3; if huge maybe only 1)

Either bake the sweet potatoes in the oven or cook them in the microwave until soft (about 5-8 minutes, depending on size). Once soft, mash the sweet potatoes (without skin) with the beans, chilies, and spices (and cilantro, if using) in a large bowl using a potato masher or fork. The mixture will not be completely smooth (some beans will still be whole, which is great). Coat the bottom of your baking pan with salsa verde (or enchilada sauce, if you prefer). Stuff the filling into the corn tortillas until your pan is full (it varies based on the size of the sweet potatoes, but it typically makes somewhere between 8-12 small enchiladas). Top with salsa verde (cover the enchiladas) and cheese, if using.

Bake at 350* for about 25 minutes.

Serve with a dollop of sour cream and more cilantro, if using. They can be made ahead, stored, and cooked later. They also reheat well and are also freezer friendly.