Black Bean Sweet Potato Enchiladas - Recipe from Price Chopper
Black Bean Sweet Potato Enchiladas
A hearty vegetarian spin on a Mexican classic.Makes a great meal during Lent.
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A hearty vegetarian spin on a Mexican classic.Makes a great meal during Lent.
- Preheat the oven to 400° 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 them until they are tender and cooked through, about 30 to 35 minutes.
- Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl make the enchilada filling by combining the black beans, Monterey Jack, feta, green chiles, jalapeño, garlic, lime juice, cumin, chili powder, cayenne pepper, salt, and pepper.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins and mash the sweet potato.
- Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt and pepper to taste.
- Warm 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 tea towel so they stay warm.
- Working with one tortilla at a time, spread about ½ cup filling down the center, then wrap both sides over the filling and place it in your baking dish seam down. 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 over the enchiladas, then top with cilantro and red onion.
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