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Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
To assemble the enchiladas, lay tortilla on a flat surface and spoon ¼ cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
Place into oven and bake until bubbly, about 20 minutes.
Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.