Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potato in half lengthwise and coat the flat side with avocado oil or olive oil. Place the sweet potato flat-side down on the baking sheet. Bake until tender and cooked through, about 35 minutes, Tip: I bake & mash my sweet potato during my weekly meal prep to save time the night I make this meal.
Meanwhile prepare the enchilada dish by pouring enough salsa verde into a 9 by 13 inch baking dish to lightly cover the bottom. (approximately 1/2 cup is enough).
In a medium mixing bowl, combine: black beans, jalapeno, garlic, lime juice, chili powder, cayenne pepper, salt & pepper. Mix with rubber spatula to blend.
Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash up the sweet potato.
Stir the mashed sweet potato into the bowl of filling. Taste and add any additional spices if preferred.
Warm up tortillas on the stove to avoid breakage. Wrap in a tea towel to keep warm.
Working with one tortilla at a time, spread filling down the center of each tortilla. Then wrap both sides over the filling and place in your baking dish. Repeat for all of the tortillas. Note: corn tortillas are slightly more fragile, so handle carefully and don't stress small tears. They will hold together during cooking process.
Top with the remaining salsa verde and 1/2 cup cheese. Bake uncovered for 25 to 35 minutes, until sauce is bubbling and cheese is lightly browned.
Let the dish cool for about 5 minutes. Plate and top with sliced avocado and chopped cilantro. Enjoy!