Black Bean Sweet Potato Enchiladas
This recipe for black bean sweet potato enchiladas will be a new dinner favorite! Enchiladas are stuffed with a creamy, sweet potato mixture with black beans and other ingredients that give this recipe SO many flavors!
There is a lot going on with this black bean sweet potato enchiladas recipe, and thats why I think its SO GOOD! Theres a lot of flavors going on, and textures. Its literal perfection!
This was my first time ever making enchiladas, and it definitely won’t be my last, because its one of those dinner recipes that makes a lot, and you will have left overs.
These enchiladas are stuffed with a mixture of mashed sweet potatoes, feta cheese, black beans, shredded cheese, green chilis, garlic, lime juice, cumin and a dash of cayenne pepper for that perfect spice!
Oh yes, I cant’ forget about the salsa verde, which I have never had before until now! The enchilada are basically taking a bath in the salsa verde. It’s fantastic.
The sour cream drizzle, red onions and parsley (you can use cilantro if you like it!) don’t just make this recipe look colorful and pretty…they also add the perfect flavor on top of even more perfect flavors! Just like a cherry on top of an ice cream sundae.
Let me tell you, when this came out of the oven, it smelt wonderful! I couldn’t help but to take a form and try a bite. Of course, I burnt my mouth because it was so piping hot! But the flavor was so good, I continued to burn my mouth. Totally worth it!
I couldn’t wait until dinner time, so I could eat more! these black bean sweet potato enchiladas will be a new dinner favorite!
If you make this recipe, I hope you enjoy it!
Check out another recipe of mine for BBQ chicken spaghetti squash! https://thehungrylyoness.com/bbq-chicken-spaghetti-squash/
Black Bean Sweet Potato Enchiladas
Ingredients
Enchilada Filling
- 2 small sweet potatoes
- 1 15 oz. can of black beans, rinsed and drained
- 2 cups shredded cheddar cheese, divided I used low fat
- 1/2 cup crumbled feta cheese I used fat free
- 2 4 oz. cans of diced green chiles
- 2 cloves of garlic, minced
- 2 tbsps lime juice
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper (optional if you like a little heat!)
- 1/4 tsp salt
- dash of ground pepper
Other Ingredients
- 2 cups salsa verde
- 10 corn tortillas
- 2 tbsps sour cream
- 2 tbsps water
- 1/4 cup red onion, diced
- 1/4 cup chopped cilantro or parsley
Instructions
Bake Potatoes
- Preheat oven to 400°. Line a baking sheet with parchment paper for easy clean up.
- Cut each potato in half lengthwise and coat flat sides with some olive oil. Place flat sides down on baking sheet and bake for 30-35 minutes, until potatoes are nice and soft.
- Keep oven on at 400° for the enchilladas.
Prepare Enchilada Filling
- In a large bowl, mix together the black beans, 1 cup of shredded cheddar cheese, feta cheese, both cans of green chilis, minced garlic, lime juice, cumin, cayenne pepper (if using), salt and pepper.
- Once potatoes are done, and cooled a bit to handle, scoop out the potatoes and place in a bowl. Mash them until they are smooth and creamy.
- Add potatoes to the bowl with the filling and mix everything together.
Prepare Enchiladas
- Pour 1/2 cup of the salsa verde in the bottom of a 9×13 baking dish.
- Warm up tortillas in microwave with a damp paper towel on top of them. This will help to prevent them from cracking when rolling up.
- Place about 1/2 cup of sweet potato filling in the center of each tortilla and roll up. Place in baking dish with salsa verde. Repeat with all ten tortillas.
- Once you have all of your enchiladas rolled up and placed in dish, top with remaining salsa verde and cheddar cheese.
- Bake in preheated oven for 25-35 minutes.
- In a small bowl, mix together sour cream and water. You want to make the sour cream into a drizzle consistency.
- Drizzle sour cream on top of enchiladas, followed by the diced red onion and parsley or cilantro.
- Enjoy!
