Sweet Potato & Black Bean Enchilada Recipe
These enchiladas are PACKED with flavor and have the perfect balance of heat from the salsa verde and subtle sweetness from the sweet potatoes. Black beans are also loaded with protein which make these a great vegetarian alternative to traditional chicken or pork enchiladas! This is a recipe you NEED to add to your dinner menu rotation!
Ingredients
Enchilada Filing:
- 2 medium sweet potatoes
- 1 15 oz can black beans drained & rinsed
- 1 cup Monterey Jack cheese grated
- 1/2 cup crumbled feta cheese
- 2 4 oz cans diced green chiles
- 2 cloves garlic pressed or minced
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt & pepper to taste
Topping & Garnish Ingredients:
- 2 cups mild salsa verde
- 10 small corn tortillas
- 1 cup Monterey Jack cheese grated
- 2 tbsp plain Greek yogurt
- 1-2 tbsp water
- 1/3 cup fresh cilantro chopped
Instructions
- Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
- Slice the sweet potatoes in half lengthwise, drizzle with a little olive oil, and bake flat-side down for about 35 minutes until mashable with a fork.
- While sweet potatoes are baking, pour about 1/2 cup salsa verde into the bottom of a 9x13 pan and add all other filling ingredients to a large bowl.
- When the sweet potatoes are done, scoop out the insides with a spoon (composting the skins) and mash the sweet potatoes with a fork and stir into the bowl of enchilada filling.
- Warm up your tortillas by popping them all into the microwave for about 30 seconds to a minute. This will stop them from breaking when you assemble your enchiladas.
- Assemble your enchiladas by adding about 1/2 cup of filling to each one, then put them in the pan, cover with the remaining salsa verde and shredded cheese.
- Bake at 400 for 25-35 minutes until the cheese is melted and a little golden brown.
- Top with the greek yogurt mixed with water (this makes for a yummy drizzly sauce) and chopped fresh cilantro and ENJOY!