If you love enchiladas, then you must know and try making sweet potato black bean enchiladas which are absolutely delicious. You can serve it as the best main dish for your family. It doesn’t take much drama to cook it because it’s so simple and the results are so satisfying.
Try to imagine how delicious this dish. Enchiladas stuffed with sweet potatoes, herbs and feta cheese and black beans. Coupled with the sauce, wow it’s so perfect!
You should not have to worry about the main course from now on because there are actually so many delicious dishes that you can make. If you want more ideas besides sweet potato black bean enchiladas, maybe you can try making Green Chile Chicken Enchiladas which are also proven to be delicious.
Alright, for now you better focus on understanding the recipe and how to make sweet potato black bean enchiladas. Please check the full recipe below!
Sweet potato black bean enchiladas
Ingredients
Filling
- 1 1/4 pounds sweet potatoes 2 small-to-medium
- 2 ounces 1/2 cup crumbled feta cheese
- 2 small cans 4 ounces each diced green chiles
- 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
- 1 medium jalapeño seeded and minced
- 2 cloves garlic pressed or minced
- 2 tablespoons lime juice
- 1/4 teaspoon cayenne pepper optional
- 1/4 teaspoon salt more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Freshly ground black pepper
Remaining Ingredients
- 2 cups 16 ounces mild salsa verde, either homemade or store-bought
- 10 corn tortillas
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 4 ounces 1 cup grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
Instructions
- 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 coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
- Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about 1/2 cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
- Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added 1/4 teaspoon) and pepper.
- 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. Wrap them in a clean tea towel so they stay warm.
- Working with one tortilla at a time, spread about 1/2 cup 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.
- 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 back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
