Black Bean and Sweet Potato Enchiladas

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Meatless Mondays are alive and well in my house. It is nice to get away once and a while from the predictable and mundane chicken dishes and try something different! One of my go-to hearty vegetarian meals are my Black Bean & Sweet Potato Enchiladas.

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The sauce on these enchiladas is super easy! Grab your favorite jarred version at the store or you can make your own! Check out my recipe for Easy Salsa Verde.

Let’s get those sweet potatoes cookin’:

Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.  Slice the sweet potatoes in half lengthwise and drizzle lightly with olive oil. Bake sweet potatoes until they are tender and cooked through, about 30 minutes.

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While the sweet potatoes are baking, pour a layer of salsa verde in a 9 by 13-inch baking dish (no more than a 1/2 cup). In a mixing bowl, combine all of the remaining filling ingredients.

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Once the sweet potatoes are cooked through scoop out the insides with a spoon and mash. Stir the mashed sweet potato into the bowl of filling, and season with salt and pepper.

Warm up your tortillas all at once in a microwave so they don’t break when you bend them. Working with one tortilla at a time, spread about ½ 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. Top with red onion and cilantro or your other favorite garnishes.

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Yield: 4 servings | prep time: 25 minutes | cook time: 1 hour and 15 minutes

Ingredients

For the Filling:

  • 2 medium sized sweet potatoes
  • 1 can black beans rinsed and drained
  • 1/2 cup grated Monterey Jack cheese
  • 2 small cans diced green chiles
  • 1 medium jalapeño minced
  • 2 cloves garlic minced
  • 2 Tbsp lime juice
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • Other Ingredients:
  • 2 cups (16 ounces) mild salsa verde (store bought works great!)
  • 10 corn tortillas
  • 1/2 cup grated Monterey Jack cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.  Slice the sweet potatoes in half lengthwise and drizzle lightly with olive oil.  Bake sweet potatoes until they are tender and cooked through, about 30 minutes. 

  2. While the sweet potatoes are baking, pour a layer of salsa verde in a 9 by 13-inch baking dish (no more than a 1/2 cup). In a mixing bowl, combine all of the remaining filling ingredients.

  3. Once the sweet potatoes are cooked through scoop out the insides with a spoon and mash. Stir the mashed sweet potato into the bowl of filling, and season with salt and pepper.

  4. Warm up your tortillas all at once in a microwave so they don’t break when you bend them. Working with one tortilla at a time, spread about ½ 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. Top with red onion and cilantro or your other favorite garnishes.

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Lisa Wittrock is a Minneapolis recipe creator and food blogger who loves to try new recipes and mix and match flavors and food groups with a focus on healthy eating, good conversations, and undeserved grace. You can find this recipe and many more at http://www.thygoodness.com.

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