Vegetarian 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.

Vegetarian Black Bean Sweet Potato Enchiladas

INGREDIENTS
Filling
  1. 1 ¼ pounds sweet potatoes (2 small-to-medium)
  2. 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
  3. 4 ounces (1 cup) grated Monterey Jack cheese
  4. 2 ounces (½ cup) crumbled feta cheese
  5. 2 small cans (4 ounces each) diced green chiles
  6. 1 medium jalapeño, seeded and minced
  7. 2 cloves garlic, pressed or minced
  8. 2 tablespoons lime juice
  9. ½ teaspoon ground cumin
  10. ½ teaspoon chili powder
  11. ¼ teaspoon cayenne pepper (optional)
  12. ¼ teaspoon salt, more to taste
  13. Freshly ground black pepper

Remaining Ingredients
  1. 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
  2. 10 corn tortillas
  3. 4 ounces (1 cup) grated Monterey Jack cheese
  4. 2 tablespoons sour cream
  5. 1 tablespoon water
  6. ¼ cup chopped red onion
  7. ¼ cup chopped fresh cilantro

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.