Black Bean and Sweet Potato Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling
1¼ pounds sweet potatoes (2 medium), baked or cooked in instant pot until tender
1 (15 oz.) can black beans, rinsed and drained, or 1½ cups cooked black beans
4 oz. grated Monterey Jack cheese (1 cup)
2 (4 oz. cans diced green chiles
2 cloves garlic, pressed or minced
2 Tbsp. lime juice
½ tsp. ground cumin
½ tsp. chili powder
¼ tsp. cayenne pepper (optional)
¼ tsp. salt, more to taste
Freshly ground black pepper
Enchiladas
2 cups mild salsa verde, either homemade or store-bought (16 ounces)
10 corn tortillas
4 oz. grated Monterey Jack cheese (1 cup)
2 Tbsp. sour cream
1 Tbsp. water
¼ cup chopped red onion
¼ cup chopped fresh cilantro
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Directions: |
Directions:To make the filling: In a medium mixing bowl, combine all of the filling ingredients except the sweet potatoes.
Scoop out the insides of your cooked sweet potatoes with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
To make the Enchiladas: Preheat the oven to 400º.
Pour enough salsa verde into a 9"x13" baking dish to lightly cover the bottom (about ½ cup).
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.
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.
Top with the remaining salsa verde and cheese.
Bake for 25-35 minutes, until sauce is bubbling and the cheese is lightly golden.
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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: You can freeze these before baking. Simply thaw, bake and serve.
To make these vegan use vegan cheese and sour cream.
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