Black Bean Sweet Potato Enchiladas
Ingredients
Filling
-
1 ¼
pounds
sweet potatoes
-
1
can
black beans (15 ounces), rinsed and drained
-
4
ounces
grated Monterey Jack cheese
-
2
ounces
crumbled feta cheese
-
2
small cans
diced green chiles (4 ounces each)
-
1
medium
jalapeño, seeded and minced
-
2
cloves
garlic, pressed or minced
-
2
tablespoons
lime juice
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
¼
teaspoon
cayenne pepper (optional)
-
¼
teaspoon
salt, more to taste
-
freshly ground black pepper
Remaining Ingredients
-
2
cups
mild salsa verde (16 ounces)
-
10
corn tortillas
-
4
ounces
grated Monterey Jack cheese
-
2
tablespoons
sour cream
-
1
tablespoon
water
-
¼
cup
chopped red onion
-
¼
cup
chopped fresh cilantro
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice sweet potatoes in half, coat with olive oil, and bake flat-side down for 30 to 35 minutes until tender.
- Pour salsa verde into a baking dish to cover the bottom.
- In a bowl, combine all filling ingredients.
- Once sweet potatoes are cool, scoop out the insides and mash them.
- Mix the mashed sweet potatoes into the filling and season to taste.
- Warm tortillas in a skillet or microwave to prevent breaking.
- Spread about ½ cup of filling down the center of each tortilla, wrap, and place in the baking dish.
- Top with remaining salsa verde and cheese, then bake for 25 to 35 minutes until bubbly.
- Let cool for 5 minutes, whisk sour cream and water, drizzle over enchiladas, and top with cilantro and onion.
Nutrition Facts (estimated)
Servings
5
Calories
400
Total fat
15g
Total carbohydrates
50g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
You might also like