Yield: 5 servings or two enchiladas
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
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
- 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).
- 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.
- 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.
- 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.
- Sprinkle top with chopped red onion, feta cheese, and cilantro, if desired.
- 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. Serve.
Nutrition facts (per serving):
Total fat: 3 g
Total carbohydrates: 34 g
Dietary fiber: 6.8 g
Sodium: 203 mg
Sugar: 2 g