Sweet Potato Enchiladas with Salsa Verde

 

 

Serves: 4

Ingredients for Filling:

• 1¼ pounds sweet potatoes (2 small-to-medium)
• 2 tablespoons avocado oil 
• 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 ounces (1/2 cup) crumbled feta cheese
• 1 small can (4 ounces) diced green chiles
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt, more to taste
• freshly ground black pepper

Ingredients for Topping:

• 2 cups (16 ounces) mild salsa verde (green salsa)
• 10 corn tortillas
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 tablespoons sour cream
• Half lime, juiced 
• 1/4 cup chopped red onion, optional 
• 1/4 cup chopped fresh cilantro, optional 

 

Procedure:

1. Preheat the oven to 400⁰F.
2. Slice the sweet potatoes in 1/4” circles and then in half for half moons.  
3. Preheat a medium skillet over med-high heat, add oil and heat until shimmering. Add the sweet potatoes and sauté for about 4 minutes. 
4. Add 1/4 cup of water and cover with a lid and steam for about 4 minutes. Remove the lid and give the potatoes a stir, taste one to check for tenderness and continue to steam with the lid on if they need some more time. 
5. Once the sweet potatoes are cooked through, add them to a bowl lightly mash them. Add the black beans into the bowl with the rest of filling ingredients and combine. Season to taste with additional salt.
6. Heat a small skillet and warm up your tortillas, one by one in a skillet. Wrap them in a clean tea towel so they stay warm.
7. Spread about 1/2 cup filling down the center each tortilla, roll sides over the filling and place in your baking dish, seam side down. 
8. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until the sauce is bubbling and the cheese is starting to brown. 
9. Whisk the sour cream and lime juice together. Spoon over the enchiladas, garnish with cilantro and red onion.