Step 1

Pierce sweet potatoes with a fork. Cook in the microwave on high or 5-8 minutes, depending on the size of the sweet potatoes. Set aside. May also roast in the oven. Once slightly cooled, peel potatoes and place in a bowl to mash.

Step 2

Heat oven to 400 degrees. Place poblano chile on oven rack and cook for 10-12 minutes, or until the inside is soft and the outside skin can easily be peeled. After the poblanos have been peeled, chop into bite-size pieces and drizzle with a touch of honey and salt. *If you use jalapeno peppers, you don't need to roast them if you are short on time. Finely dice the jalapenos and remove the seeds and inner ribbing for less heat.

Step 3

Finely dice the red onion.

Step 4

Drain the liquid off of the black beans before adding it to the sweet potato filling.

Step 5

In a large bowl, combine sweet potatoes, poblanos, honey, red onion, black beans, chili powder, cumin, and salt.

Step 6

Heat the corn tortillas. When you place the corn tortillas over medium-low heat, they become pliable and easy to roll up.

Step 7

Spread 1 - 2 Tablespoons of salsa verde in the bottom of baking dish. Place a generous amount of sweet potato filling into each corn tortilla. Sprinkle with Mexcian cheeses. Roll up seam side down.

Step 8

Top with salsa verde and Mexican cheeses. Once you add the cheese, cover the dish with foil to allow the filling to warm without browning the top too much.

Step 9

Bake for 18-20 minutes. Remove the foil and continue to cook for 5-10 minutes longer, or until the cheese is bubbly.

Step 10

Top with fresh avocado and light sour cream, if so desired. If the poblano spice is too much for some people, have a bowl of sour cream nearby. It takes away a lot of the heat and makes them extra creamy.