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Chop the onion and mince the garlic. Cook in a large skillet with olive oil over medium heat. While onion and garlic are cooking, peel and dice the sweet potato. Add the diced sweet potato to the skillet and continue cooking.
Remove the seeds from the poblano and jalapeno peppers, dice both, and add to the skillet. Also add the black beans (drained and rinsed), enchilada sauce, and sliced green onions. Stir and heat through. Taste the mixture and add the chili powder, cumin, and salt. Adjust to your liking.
Preheat the oven to 425ºF. To make the cornbread topping, combine the dry ingredients in a large bowl (flour, cornmeal, sugar, salt, and baking powder). Stir until evenly combined. Next, add the wet ingredients (milk, egg, oil, shredded cheese, and roughly chopped cilantro leaves). Stir these ingredients into the dry ingredients just until everything has become wet and the mixture looks even. Slightly beating the egg before adding it helps make this easier.
To build the tamale pie, pour the vegetable mixture into a deep pie dish, cast iron skillet, or 8×8 inch casserole dish. Next, pour the cornbread mixture over top and smooth it out evenly. Bake the pie in the preheated 425 degree oven for about 25 minutes or until the top of the cornbread is golden brown.