Black Bean Sweet Potato Enchiladas

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings
Quick! I’m sharing these enchiladas with you as a suggestion for a post-Thanksgiving meal this weekend (don’t forget, I have lots of vegetarian Thanksgiving options here).
The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.

Black Bean Sweet Potato Enchiladas

INGREDIENTS
  • 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

INSTRUCTIONS
  • Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. 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 them until they are tender and cooked through, about 30 to 35 minutes.
  • 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.
  • Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the sweet potato a bit.
  • Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
  • 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 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 to 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.