Sweet Potato and Black Bean Enchiladas

INGREDIENTS

medium sweet potatoes, peeled and chopped into ½-inch cubes (about 3 cups)

small red onion, finely chopped

15 oz

can black beans, rinsed and drained

4 oz

canned diced green chiles (about ½ cup)

1 tbsp

chili powder

1/2 tbsp

cumin

1/2 tsp

garlic powder

1/4 tsp

Kosher salt

1/4 tsp

freshly ground black pepper

2 cups

salsa

8 oz

Colby jack cheese, shredded

8-inch whole-wheat flour tortillas

Greek yogurt or sour cream, for serving

Fresh chopped cilantro, for garnish