Sweet Potato and Black Bean Enchiladas

This was the very first recipe i ever tried with sweet potatoes and Salsa Verde and now i love finding recipes with them whether its together or separate. This is SO SO good. Its also a nice change from other enchiladas and once you do it once or twice it is actually pretty easy. Again the hardest part for me was the sweet potatoes (the first time) and i know you will find what is easiest and best for you and your family. I personally never put any enchilada sauce on the bottom of the pan, mainly because i always smother them in enough on top that it gets on the bottom. Like all other recipes i use what i have. Enjoy!~Lynette

by: a Couple Cooks

Makes: 6

What You Need

• 2 medium to large sweet potatoes (3 cups diced)
• 15 oz. can black beans
• 8 ounces canned diced green chilies (about 1 cup)
• 1 medium red onion
• ½ tablespoon cumin
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Fresh ground pepper
• ~2 cups salsa verde (or homemade tomatillo salsa)
• 6 to 8 oz. Colby jack cheese, shredded
• 8 8-inch whole wheat flour tortillas (or 10 6-inch)
• Sour cream
• Fresh cilantro, to garnish

What To Do

1. Preheat the oven to 350°F.
2. Cook the sweet potato: Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
3. Prepare the filling: Finely chop the red onion. Drain and rinse the black beans. (If using cilantro to garnish, you could chop it at this time as well.)
4. Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, ½ tablespoon cumin, 1 tablespoon chili powder, ½ teaspoon garlic powder, ¼ to ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
5. Assemble the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side. In a large baking dish, spread ¾ to 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a handful of cheese, and roll it up. Place the enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde (about ½ cup or so) and the remaining cheese.
6. Place in the oven and bake for 20 minutes, until the cheese is melted.
7. Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro.

Notes

As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.