Verde Sauce

1. In a large skillet over medium/high heat, add 2 tbsp avocado oil, diced yellow onion, and jalapeño. Sauté for 4-5 minutes or until onion becomes translucent. Add in the hatch chiles, garlic, cumin, chili powder, salt, and cook for an additional 2 minutes. Sprinkle the 2 tbsp flour over the top and mix to combine. Slowly pour in the vegetable broth, stirring to combine. Allow to come to a soft boil, then remove from heat.
2. Carefully add the sauce to a heat proof blender, add the handful of cilantro, and blend until smooth. Taste and adjust seasoning if necessary. Set aside.

Enchilada Stuffing

1. Give the skillet a quick wipe and place back on stovetop over medium/high heat, add 2 tbsp avocado oil, diced sweet potatoes, and salt/pepper. Sauté for 5 minutes. Add in the kale and 1 tbsp avocado oil. Sauté together another 5 minutes, sweet potato should begin softening and kale wilting. Add in the minced garlic and black beans and sauté another 2 minutes to heat beans through. Taste for seasoning and remove from heat. (If stuffing gets dry, add more oil)
2. Preheat oven to 350 degrees F and grease a large rectangular baking dish. 
3. Using an assembly line with all the ingredients, spread a spoon of verde sauce on the tortilla, followed by 2 spoons of vegetable mix, and sprinkle some jack cheese over the top. Carefully roll the tortilla tightly to keep filling in, and place tortilla flap side down into baking dish. Repeat until all enchiladas are made.
4. Pour salsa verde sauce over the enchiladas (I reserve about a 1/2 cup for dipping purposes later). After pouring the sauce, sprinkle the Mexican cheese all over the top of the enchiladas.
5. Place in the oven for 25 minutes and broil for 1-2 minutes until the cheese is browned and bubbling. Remove from oven and garnish with crumbled cotija cheese, fresh cilantro, and diced avocado. Enjoy!