Oh.my.tastebuds. If you're okay with a meatless, dairy-containing, spicy dish, try this one. It'll feed a family, give you freezer meals, and/or be your meal prep for the week. I was worried about all the work that it looked like it would take to prep everything, but it's really not that bad!
Black Bean Sweet Potato Enchiladas
Ingredients:
- 2 sweet potatoes (medium to large)
- 1-2 Jalapeno pepper
- 1 jar of Salsa verde (if you're okay with kick, otherwise sub for your fav salsa)
- 1 Tbsp Greek Yogurt (plain) (or sour cream)
- 1 Fresh Lime (juice)
- 10-14 Corn tortillas
- 1/3 of a Bell pepper (I used red for a splash of color)
- 1 can of Tomato/Chili pepper
- 1 small container Feta cheese
- 1/2 a block Pepper jack cheese
- 1 can Black beans
- 1/3 Onion (I used white onion)
Spices: Cumin, Chili powder, Salt, Pepper, Cayenne Pepper
Note: I found separating my ingredients ahead of time to be helpful.
Filling Ingredients:
- 2 (small-to-medium) sweet potatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice (freshly squeezed)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper
The Rest of the Ingredients:
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
- 10-14 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons greek yogurt
- 1 tablespoon lime juice
- ¼ cup chopped red pepper
- ¼ cup chopped fresh cilantro (OPTIONAL)
Steps:
1.) Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper (for easy cleanup). Slice the sweet potatoes in half lengthwise and spray 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.
2.) While the sweet potatoes are baking, pour enough salsa verde into a 9 x 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining (all but the sweet potatoes) filling ingredients.
3.) Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and gently mash up the sweet potato in a separate bowl.
4.) Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added an extra pinch) and small bit of pepper.
5.) You can 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. If you microwave place 2-4 in between a damp paper towel. Then wrap them in a tea towel so they stay warm.
6.) Working with one tortilla at a time, spread about two healthy scoops from a tablespoon (like on you eat with) 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.
7.) Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
8.) Let the enchiladas cool for about 5 minutes. Whisk the sour cream, lime juice, and splash of water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with (cilantro) and red pepper. Serve.
Enjoy this sweet, savory, and spicy meal!
Recipe adapted from: https://cookieandkate.com/2017/black-bean-sweet-potato-enchiladas/
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