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Recipe: Black Bean and Sweet Potato Enchilada

September 18, 2019


Yield: 5 servings or two enchiladas

Ingredients

Filling

1 ¼ pounds sweet potatoes, cooked and peeled (2 small to medium)

2, 15-ounce black beans, rinsed and drained, or 3 cups cooked black beans

4 ounces (1 cup) grated Monterey jack cheese

2 small cans (4 ounces each) diced green chiles

1 medium jalapeno, seeded and minced

2 cloves garlic, pressed or minced

2 tablespoons lime juice

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon salt, more to taste

Remaining ingredients

2 cups (16 ounces) mild salsa verde

10 corn tortillas

2 tablespoons sour cream

1 tablespoon water

¼ cup chopped red onion (optional topping)

¼ cup chopped fresh cilantro (optional topping)

2 ounces (1/2 cup) crumbled feta cheese

Directions

  1. 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 30-35 minutes).
  2. 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, mash the cooked sweet potatoes and black beans and combine all of the remaining filling ingredients. Add additional salt/seasoning to taste.
  3. Warm up your tortillas in a skillet one by one or all at once in a microwave so they don’t break when you bend them. Wrap them in a paper towel so they stay warm.
  4. Working with one tortilla at a time, dip the tortilla in the salsa verde to soften. Spread about ½ cup filling down the center of each tortilla, add 1-2 tablespoons of shredded cheese, then wrap both sides over the filling and place seam-side down in baking dish. Repeat for all of the tortillas.
  5. Sprinkle top with chopped red onion, feta cheese, and cilantro, if desired.
  6. Top with the remaining salsa verde and cheese. Bake for 25-35 minutes until sauce is bubbling and the cheese is lightly golden.
  7. 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. Serve.

Nutrition facts (per serving):

Calories: 200

Total fat: 3 g

Total carbohydrates: 34 g

Dietary fiber: 6.8 g

Sodium: 203 mg

Sugar: 2 g