Peel the sweet potato and then dice it up along with the squash, zucchini and onion.

Cook with a little oil in a pan and add in the ground turkey. Sprinkle with seasonings.

While the veggies and meat cook blend the black beans and some cheese together in a food processor until smooth.

Spread the cheese and black bean puree on the face of a tortilla. Line the center with the ground turkey and veggies from the sauté pan. Sprinkle with some crumbled queso fresco and a little drizzle of the enchiladas verdes sauce. Roll each one and place in a baking dish that has a light layer of sauce on the bottom (to prevent sticking).

Once all enchiladas are packed in pour the rest of the green sauce over the top. Evenly disperse the rest of the cheese over the top and place in the oven. Bake at 350 for about 15-20 minutes.

Remove once cheese is melted and serve up!