A healthy version of a casserole that combines chicken, sweet potatos, black beans and cheese, all enveloped in warm corn tortillas and topped with salsa verde.
Preheat oven to 400 degrees F. When heated, roast sweet potatoes for 40-45 minutes or until cooked through. Let cool and peel.
In a large bowl, mash cooked sweet potatoes and add chicken, cheese, black beans, salt, chili powder and cumin. Mix to combine. Spray a 9 x 13 baking dish with avocado/coconut oil and set aside. Set oven to 350 degrees F.
Wrap half of your tortillas in a tea towel (a damp paper towel will also work) and microwave them for 10-20 seconds total until warm. This will help them not break.
Working with one tortilla at a time, add approximately 1/3 cup of the mixture onto each tortilla. Then roll/wrap both sides over the filling and place it in your baking dish. Repeat for all of the warm tortillas; then heat the remaining tortillas and repeat the process. Top with salsa and sprinkle a little additional cheese on top
Cover prepared dish with foil and bake for 20 minutes. Remove foil and bake uncovered for another 5-10 minutes. Let cool and enjoy!