Pre-heat your oven to 400 degrees. Line a baking sheet with parchment.
Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with 2 teaspoons olive oil, and sprinkle with cinnamon and a pinch of salt. Toss to coat. Roast the sweet potatoes for 25 minutes, turning once halfway through the cooking time, until tender and lightly browned.
Meanwhile, heat a tablespoon of olive oil in a large saucepan over medium heat. When hot, add the onion and garlic. Cook for 3 minutes until the onions are translucent and the garlic is fragrant. Add the cumin and paprika and cook for one more minute until the spices are nice and toasty. Transfer the mixture to a mixing bowl and briefly set aside.
In the same saucepan, heat the remaining tablespoon olive oil over medium heat. When hot, add the chopped kale and a pinch of salt and cook for 4-5 minutes until wilted and tender. Transfer to the bowl with the onions.
Add the roasted sweet potatoes, black beans, goat cheese, cilantro and ½ cup salsa verde to the onions and kale. Stir to combine.
Pour ½ cup salsa verde into a medium baking dish. Spread it around so that the bottom of the dish is completely coated.
Place about 1/3 cup filling in the center of each tortilla and roll up like a cigar. (If using corn tortillas, warm them for 15 seconds in the microwave to make them more pliable. If you skip this step, they WILL rip.) Place each enchilada side-by-side in the prepared baking dish, seam-side down. Pour the remaining salsa verde over the enchiladas and add the cheese in an even layer.
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbling.
Garnish enchiladas with extra cilantro, radishes, and hot sauce (or toppings of your choice) and serve warm.