Vegetarian Black Bean Sweet Potato Enchiladas
Delightful enchiladas filled with roasted sweet potatoes and black beans, smothered in salsa verde and baked to perfection.
Ingredients
For the filling
- 1 ¼ pounds sweet potatoes (about 2 small to medium-sized) Roasted until tender
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 4 ounces grated Monterey Jack cheese Plus 4 ounces for topping
- 2 ounces crumbled feta cheese Can be substituted
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced For heat
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional) For extra heat
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper To taste
For assembly
- 10 pieces corn tortillas Warmed
- 2 cups (16 ounces) mild salsa verde
- 2 tablespoons sour cream For drizzling
- 1 tablespoon water For thinning sour cream
- ¼ cup chopped red onion For topping
- ¼ cup chopped fresh cilantro For garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a large baking sheet with parchment paper.
- Half the sweet potatoes lengthwise and coat with olive oil. Place them flat-side down on the baking sheet and roast for about 30-35 minutes until tender.
- Cover the bottom of a 9x13-inch baking dish with enough salsa verde (about ½ cup).
Filling
- In a medium bowl, combine the remaining filling ingredients including the cooled sweet potato. Mash lightly and season with salt and pepper.
- Warm the tortillas in a skillet or microwave so they don’t crack when rolling. Wrap in a towel to keep warm.
Assembly
- For each tortilla, spread about ½ cup of filling down the center and wrap tightly. Place seam-side down in the baking dish.
- Top enchiladas with remaining salsa verde and rest of Monterey Jack cheese.
Baking
- Bake for 25-35 minutes until sauce is bubbling and cheese is golden.
- Allow to cool for 5 minutes. Whisk together sour cream and water, then drizzle over enchiladas. Top with cilantro and red onion before serving.
Notes
Serve hot with guacamole or a garden salad. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.