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:
- Preheat the oven to 400⁰F.
- Slice the sweet potatoes in 1/4” circles and then in half for half moons.
- Preheat a medium skillet over med-high heat, add oil and heat until shimmering. Add the sweet potatoes and sauté for about 4 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Whisk the sour cream and lime juice together. Spoon over the enchiladas, garnish with cilantro and red onion.

