Heat olive oil over medium-high heat in large oven-proof skillet.
Add onions, and garlic and cook 2-3 minutes until onions become translucent and garlic is fragrant.
Add diced sweet potato, green chiles, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
Add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine.
Reduce heat to medium-low and sprinkle in ½ cup of cheese.
Stir again and simmer for a few minutes.
Turn on your oven broiler to high.
Sprinkle remaining 1 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown.
Remove from heat and serve immediately.
Top with sour cream and diced green onions
Enjoy!