Sweet Potato Spinach Bean Enchiladas!

3 c. cubed sweet potatoes
15 oz. rinsed and drained pinto beans
6 oz. chopped baby spinach
1 t. cumin
1 t. chili powder
1 t. Sriracha
1 t. black pepper
6 tortillas
12 oz. salsa verde

Boil potatoes for 15 minutes and drain.  Puree potatoes with beans, spinach, and spices, using an immersion blender.  Spoon 1/6 of mixture into each tortilla.  Roll each tortilla and place seam side down in a casserole dish.  Top with salsa verde and bake for 15 minutes at 375 degrees. Ole!