Ingredients
1¼lbsweet potatoes
15ozblack beans,rinsed and drained, or 1½ cups cooked black beans
1cupMonterey Jack cheese,grated
½cupfeta cheese,crumbled
8ozgreen chiles,2 small cans, diced
1medium jalapeño,seeded and minced
2garlic cloves,pressed or minced
2tbsplime juice
½tspground cumin
½tspchili powder
¼tspcayenne pepper,optional
¼tspsalt,more to taste
freshly ground black pepper
2cupsmild salsa verde
10corn tortillas
1cupMonterey Jack cheese,grated
2tbspsour cream
1tbspwater
¼cupred onion,chopped
¼cupfresh cilantro,chopped
Preparation
Preheat the oven to 400 degrees F 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 for about 30 to 35 minutes. Leave the oven on to bake the assembled enchiladas next (no temperature adjustments necessary).
Meanwhile, pour enough salsa verde into a 9×13-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 and pepper.
Warm up the tortillas, one by one in a skillet, or all at once in a microwave to keep them from breaking. Wrap them in a clean tea towel to keep warm.
Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in the 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.
