Preheat oven to 425°. Line a half sheet pan with parchment paper.
In a medium mixing bowl, combine the diced sweet potatoes, olive oil, maple syrup, cinnamon, and Papa Joe's Salt.
Spread the sweet potatoes evenly over your prepared sheet pan. Bake for 35-40 minutes or until golden brown and tender.
In a small saucepan, combine the jar of salsa verde, sour cream, and Papa Joe's Salt.
Warm over low heat for 5-7 minutes, until warmed through. Remove from heat and reserve until you are ready to layer the enchiladas.
In a small mixing bowl, combine the rinsed black beans, cilantro, lime juice, and Papa Joe's Salt. Reserve for layering the enchiladas.
Assembling the Enchiladas
Preheat oven to 350°. Spread ¼ of the enchilada sauce evenly over the bottom of a 9 x 12 baking pan. Layer 2 tortillas, tearing to create one entire layer of tortillas. Spread ½ of the black bean mixture and ½ of the sweet potatoes evenly over the tortillas. Top with ⅓ of the mexican blend cheese and ½ of the feta cheese. Spoon ¼ of the enchilada sauce evenly over the cheese.
Top with 2 more tortillas, torn to cover the entire layer below. Spread with ½ of the black beans, ½ of the sweet potatoes, ⅓ of the mexican blend cheese, ½ of feta and then ¼ of the encilada sauce.
Top with 2 more tortillas, torn to cover the layer below. Spread with final ¼ of the enchilada sauce and sprinkle with the remaining ⅓ of the mexican blend cheese.
Bake the finished dish at 350° for 30 minutes. Turn on the broiler for the last 2-3 minutes to brown the top of the enchiladas.
Remove enchiladas from the oven and allow to rest for 10 minutes. Serve enchiladas with sour cream, guacamole, and and sprinkle of freshly chopped cilantro.
This recipe can easily become gluten free by using corn tortillas instead of flour tortillas.