Black bean and sweet potato enchiladas

1 1/2 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)
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon garlic powder
1/2 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, feta or queso fresco

Preheat the oven to 350°F.  Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.

Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.

Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet, spread 1 cup of the salsa verde. Fill each tortilla with a 1/2 cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.  Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.

Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.