Sweet Potato Enchiladas
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
4 servings
- 2 cups salsa verde, divided
- 2 sweet potatoes, peeled and diced
- 1 cup canned black beans, drained and rinsed
- 1 4.5-ounce can green chiles
- ½ cup diced red onion
- 3 tablespoons chopped fresh cilantro leaves, divided
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 cups shredded Monterey Jack cheese, divided
- 12 6-inch corn tortillas, warmed
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
- 2 tablespoons sour cream
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Preparation
Step 1
Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
Step 2
In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
Step 3
In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
Step 4
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
Step 5
Place into oven and bake until bubbly, about 20 minutes.
Step 6
Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.
Step 7
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Chef's notes
If all dishes had sweet potato involved with a sour cream drizzle like this, I could easily convert to a vegetarian and give up red meat!
