Ingredient:

• Filling
• 1 ¼ pounds sweet potatoes (2 small-to-medium)
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 ounces (½ cup) crumbled feta cheese
• 2 small cans (4 ounces each) diced green chiles
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, pressed or minced
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt, more to taste
• Freshly ground black pepper
• Remaining Ingredients
• 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
• 10 corn tortillas
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 tablespoons sour cream
• 1 tablespoon water
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro