Vegetarian Black Bean Sweet Potato Enchiladas

1 hr 15 min5 servings

Roasted sweet potatoes and black beans wrapped in corn tortillas, baked in salsa verde and cheese until bubbly.

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prepPreheat oven to 400°F / 200°C
prepLine a large baking sheet with parchment paper
570 g sweet potatoes (2 small-to-medium)	Roast sweet potatoes 400°F / 200°C, 30–35 min	Scoop & mash sweet potatoes, stir into filling	Cool, drizzle sauce, top with cilantro & red onion, serve
1 can (425 g) black beans, rinsed and drained	Combine beans, cheeses, chiles, jalapeño, garlic, lime, cumin, chili powder, cayenne, salt & pepper
115 g grated Monterey Jack cheese
55 g crumbled feta cheese
2 small cans (115 g 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
120 ml mild salsa verde (for the baking dish base)	Warm tortillas, spread filling & roll into baking dish	Top with salsa verde & cheese, bake 400°F / 200°C, 25–35 min
10 corn tortillas
360 ml mild salsa verde (for topping)
115 g grated Monterey Jack cheese (for topping)
2 tablespoons sour cream	Whisk sour cream & water until drizzly
1 tablespoon water
15 g chopped fresh cilantro
30 g chopped red onion

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