Sweet Potato Black Bean Enchiladas

[Tim_05]

Hey everyone! Excited to share one of my all-time faves: Sweet Potato Black Bean Enchiladas! These babies are a hit in my kitchen – filled with hearty sweet potatoes, protein-packed black beans, and all the delicious enchilada sauce you could want. Trust me, you won't believe how easy and tasty this recipe is! Let's get cookin'!

INGREDIENTS​

Filling​

• 1 ¼ pounds sweet potatoes (2 small-to-medium)
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 ounces (½ cup) crumbled feta cheese
• 2 small cans (4 ounces each) diced green chiles
• 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 (16 ounces) mild salsa verde, either homemade or store-bought
• 10 corn tortillas
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 tablespoons sour cream
• 1 tablespoon water
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro

INSTRUCTIONS​

1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
2. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
3. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
4. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
5. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
6. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.
7. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
8. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
9. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

 

[yunggunna]

Sweet potato black bean enchiladas? Talk about a flavor-packed fiesta for your taste buds! Get ready to indulge in the perfect blend of savory black beans, creamy sweet potatoes, and melted cheese, all wrapped up in warm, toasty tortillas and smothered in your favorite enchilada sauce. It's a vegetarian delight that's sure to satisfy even the most discerning palate!

 

[bhella]

Sweet potato black bean enchiladas? Talk about a flavor-packed fiesta for your taste buds! Get ready to indulge in the perfect blend of savory black beans, creamy sweet potatoes, and melted cheese, all wrapped up in warm, toasty tortillas and smothered in your favorite enchilada sauce. It's a vegetarian delight that's sure to satisfy even the most discerning palate!

I find that roasting the sweet potatoes with a sprinkle of smoked paprika before adding them to the enchiladas really elevates their flavor!