Vegetarian Black Bean Sweet Potato Enchiladas

🥘 Ingredients

• black beans (15 ounces, rinsed and drained, or 1 1/2 cups cooked black beans)
  1 can
• cayenne pepper (optional)
  1/4 teaspoon
• cheese (grated monterey jack, 1 cup, grated monterey jack, 1 cup)
  8 ounces
• chili powder
  1/2 teaspoon
• cilantro (chopped fresh)
  1/4 cup
• crumbled feta cheese (1/2 cup)
  2 ounces
• filling**
• garlic (pressed or minced)
  2 cloves
• ground cumin
  1/2 teaspoon
• lime juice
  2 tablespoons
• pepper (freshly ground black)
• red onion (chopped)
  1/4 cup
• remaining ingredients**
• salsa verde (old el paso mild enchilada sauce or 2 cups mild, 16 ounces, either homemade or store-bought)
  1 can
• salt (more to taste)
  1/4 teaspoon
• sour cream
  2 tablespoons
• sweet potatoes (2 small-to-medium)
  1 1/4 pounds
• tortillas (corn)
  10
• water
  1 tablespoon

🍳 Cookware

• baking sheet
• baking dish
• bowl
• skillet

1. 1

   Gather remaining ingredients** , crumbled feta cheese , cayenne pepper , ground cumin , chili powder , black beans , lime juice , filling** , garlic .

   remaining ingredients**, crumbled feta cheese: 2 ounces (1/2 cup), cayenne pepper: 1/4 teaspoon, ground cumin: 1/2 teaspoon, chili powder: 1/2 teaspoon, black beans: 1 can (15 ounces, rinsed and drained, or 1 1/2 cups cooked black beans), lime juice: 2 tablespoons, filling**, garlic: 2 cloves (pressed or minced)
2. 2

   Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
3. 3

   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, about ⏱️ 30-35 minutes . Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).

   sweet potatoes: 1 1/4 pounds (2 small-to-medium)
4. 4

   Meanwhile, pour enough salsa verde into a 9 by 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.

   salsa verde: 1 can (old el paso mild enchilada sauce or 2 cups mild, 16 ounces, either homemade or store-bought)
5. 5

   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.
6. 6

   Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added 1/4 teaspoon) and pepper .

   salt: 1/4 teaspoon (more to taste), pepper (freshly ground black)
7. 7

   Warm up your tortillas , one by one in a skillet , or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.

   tortillas: 10 (corn)
8. 8

   Working with one tortilla at a time, spread about 1/2 cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
9. 9

   Top with the remaining salsa verde and cheese . Bake for ⏱️ 25-35 minutes , until sauce is bubbling and the cheese is lightly golden.

   cheese: 4 ounces (grated monterey jack, 1 cup), cheese: 4 ounces (grated monterey jack, 1 cup)
10. 10

    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.

    sour cream: 2 tablespoons, water: 1 tablespoon, cilantro: 1/4 cup (chopped fresh), red onion: 1/4 cup (chopped)
11. 📝

    Make it gluten free: Use certified gluten-free corn tortillas.

12. 📝

    Make it dairy free/vegan: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown.

13. 📝

    Nutrition: Fat: 20.5 g Calories: 550 calories Saturated Fat: 11.2 g Sodium: 1526.1 mg Fiber: 12.9 g Cholesterol: 52.2 mg Carbohydrate: 69.5 g Sugar: 13.7 g Serving Size: 2 enchiladas Trans Fat: 0 g Protein: 22.4 g