Black Bean Sweet Potato Enchiladas

Serves: 5 Save

Ingredients (20)

  • 1 1/4 pounds sweet potatoes (2 small-to-medium)
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 4 ounces (1 cup) grated Monterey Jack cheese
  • 2 ounces (1/2 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt, more to taste
  • Freshly ground black pepper
  • 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
  • 10 corn tortillas
  • 4 ounces (1 cup) grated Monterey Jack cheese
  • 2 tablespoons sour cream
  • 1 tablespoon water
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Cookie and Kate