Sweet potato enchiladas

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2 cups salsa verde (divided) 2 sweet potatoes (peeled and diced) 1 cup canned black beans (drained and rinsed) 4.5 ounces green chiles 1/2 cup diced red onion 3 tablespoons cilantro leaves (chopped fresh, divided) 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon cumin kosher salt ground black pepper 2 cups shredded Monterey Jack cheese (divided) 12 corn tortillas (6-inch, warmed) 1 avocado (halved, seeded, peeled … Continued