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Sweet Potato Enchiladas

Sweet Potato Enchiladas

Yield: 4 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
These cheesy enchiladas are loaded with tender sweet potato, black beans, and salsa verde goodness!
4.5 stars (2 ratings)

Ingredients

  • 2 cups salsa verde, divided
  • 2 sweet potatoes, peeled and diced
  • 1 cup canned black beans, drained and rinsed
  • 1 4.5-ounce can green chiles
  • ½ cup diced red onion
  • 3 tablespoons chopped fresh cilantro leaves, divided
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded Monterey Jack cheese, divided
  • 12 6- inch corn tortillas, warmed
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • 2 tablespoons sour cream

Instructions

  • Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
  • In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
  • In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
  • To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
  • Place into oven and bake until bubbly, about 20 minutes.
  • Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.