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!
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 9x13 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!