Set Instant Pot to saute mode (or place a large pan on medium heat)

Add oil of choice to the pot and add onions and Mexican blend seasoning. Once onions are cooked down, add in ground pork and 1-2 tsp salt (estimate to taste) and saute until completely brown.

Add 1/3 cup of water and half a jar of salsa verde and mix into pork.

Close instant pot and pressure cook on high for 15 minutes.

Rapidly release pressure. Add more seasoning/salt after if necessary.

Place a small pot on medium heat

Add a tablespoon of cooking oil of your choice to the pot and add onions and Mexican blend seasoning. Once onions are cooked down, add can of black beans (rinsed and drained), 1-2 tsp of salt to taste, along with 1/3 cup water.

Keep stirring until black beans are soft and everything thickens. Add more seasoning/salt after if necessary.

To roast sweet potatoes:

Heat oven to 400 degrees.

Wash one large or two medium Japanese sweet potatoes and dry them.

Place sweet potatoes on a baking sheet with parchment paper (skin on).

Roast in the oven for 45 minutes or until cooked through.

Remove from the oven and let cool.

Heat pan on medium heat

Lay tortillas on a pan and cook through until browned a bit.

Place filling of pork or black beans, a handful of mixed greens, and a spoon of cooked sweet potato in each tortilla.

Add 2-3 pickled or fresh jalapenos on top of filling.

Wrap each tortilla over the filling and lay side by side in a baking sheet.

Use half a jar of salsa verde and smother tortillas (you can use more if you wish).

Add shredded cheese on top.

Bake in the oven at 375 degrees for 20 minutes or until enchiladas are cooked and cheese is melted and bubbly.

Garnish with chopped cilantro and/or red onions.

Serve hot!