Sweet Potato Black Bean Enchiladas

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.acouplecooks.com/sweet-potato-and-black-bean-enchiladas/

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1 ½ pounds (2 medium to large) sweet potatoes

1 medium red onion (about 1 cup finely diced)

15-ounce can black beans (or 1 ½ cups cooked black beans)

8 ounces canned diced green chilies (about 1 cup)

½ tablespoon chili powder

½ tablespoon cumin

½ teaspoon garlic powder

½ teaspoon kosher salt

Fresh ground black pepper

2 cups salsa verde

8 ounces ( 2 cups) Colby jack cheese, shredded

10 8-inch flour tortillas

For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, cotija or feta cheese crumbles

Directions at acouplecooks.com

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