• Preheat the oven to 350 degrees F. Spray a 9" baking dish with cooking spray and set aside.
• Next, cook the sweet potatoes. I poked them with a fork all over and microwaved them on high for 5 minutes, rotated them, and cooked about 4-5 minutes, until they were soft. Let them cool and then remove the skin and mash.
• In a bowl, combine the mashed sweet potatoes, black beans, green chiles, garlic, cumin, chili powder, and salt.

Green Chile Sauce:

• In a small bowl, whisk together the cornstarch and 1 tablespoon of water.
• In a small saucepan, add the green chiles, vegetable broth, garlic, and chili powder over medium heat.
• Once lightly simmering, add the cornstarch mixture and cook another 4-6 minutes, until it has thickened. Remove from heat.

Assembly:

• Spread ¼ of the green chile sauce on the bottom of the baking dish.
• Spread about 1 tablespoon of cream cheese on each tortilla.
• Lay 3-4 tortillas (cream cheese side up) on the bottom of the baking dish. I like to cut a couple in half so the flat part can be against the edges of the dish.
• Spread ⅓ of the sweet potato/black bean mixture on top of the tortillas and ¼ of the green chile sauce.
• Repeat with the remaining tortillas, sweet potato mixture, and sauce, so there are 3 layers, ending with the sweet potato and sauce on top.
• Sprinkle the cheese on top of the sauce.
• Bake in the preheated oven for 25-30 minutes, until cheese is melted, and mixture is bubbling.
• Serve topped with green onions and cilantro. Enjoy!