Directions

1. Pre-heat the oven to 400 degrees. 

2. Toss the sweet potatoes with the garlic, Olive oil, green chilies, shitakes, olive oil, salt and pepper, and roast for about 20 minutes or until the sweet potatoes are tender.  Using a spatula, flip them at least once throughout the cooking.

3. When you are ready to build the enchiladas, gently heat the tortillas in a pan until warm so that they will not tear when you fold them.  Pour 8 oz of tomatillo salsa into an oven safe dish and allow it to cover the entire bottom of the dish. 

4. To build the enchiladas, add 1 tablespoon of the refried black beans to each tortilla and top with 2 tablespoons of the sweet potato mixture to each tortilla, roll them and place them fold side down in a 9x12 oven safe dish.  When you have the dish filled, top the enchiladas with the remaining salsa.  Cover the dish with aluminum foil and bake at 350 degrees for 15 minutes or until bubbly. 

5. When cooked through, remove the foil, and top with sliced ripe avocado, zigzag the aioli over the top of the casserole and top with chopped cilantro.