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COOKING MODE
Vegetarian Black Bean Sweet Potato Enchiladas
Serves 5
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Ingredients
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Ingredients
Filling
1 1/4 lb
sweet potatoes
1 can
black beans
4 oz
monterey jack cheese
2 oz
feta cheese
2 can
green chiles
1 medium
jalapeño
2 clove
garlic
2 tbsp
lime juice
1/2 tsp
ground cumin
1/2 tsp
chili powder
1/4 tsp
cayenne pepper
1/4 tsp
salt
1/4 tsp
black pepper
Remaining Ingredients
2 cup
mild salsa verde
10
corn tortillas
4 oz
monterey jack cheese
2 tbsp
sour cream
1 tbsp
water
1/4 cup
red onion
1/4 cup
cilantro
Method
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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 until they're tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we'll bake the assembled enchiladas soon (no temperature adjustments necessary).
Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about 1/2 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 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 1/4 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 clean tea towel so they stay warm.
Working with one tortilla at a time, spread about 1/2 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.