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Sweet Potato Enchiladas
Ingredients
  • 2 cups salsa verde, divided
  • 2 sweet potatoes, peeled and diced
  • 1 cup canned black beans, drained and rinsed
  • 1 4.5-ounce can green chiles
  • ½ cup diced red onion
  • 3 tablespoons chopped fresh cilantro leaves, divided
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded Monterey Jack cheese, divided
  • 12 6- inch corn tortillas, warmed
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • 2 tablespoons sour cream
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