Black Bean Sweet Potato Enchiladas

Ingredients (20)

• 1 1/4 pounds sweet potatoes (2 small-to-medium)
• 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 ounces (1/2 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
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt, more to taste
• Freshly ground black pepper
• 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
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro