Easy Black Bean Sweet Potato Enchiladas

Hello again friends!!! So this is a recipe for Black Bean Sweet Potato Enchiladas. I have made this recipe vegetarian, vegan and plant based. All three ways are incredibly good and a easy meal prep go to. If my family would actually eat this it would be a great dinner especially for meatless Monday :)

You know I’m not much for chatter, well in writing form, I actually love to talk in real life but lets get to it!! Here is an amazing recipe I got of IG and its been so long I’m not sure who but I have tweaked it and made it mine.

INGREDIENTS

Filling

• 1 ¼ pounds sweet potatoes (2 small-to-medium)

• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans

• 2 small cans (4 ounces each) diced green chiles

• 1 medium jalapeño, seeded and minced (I do not add this)

• 2 cloves garlic, pressed or minced

• 2 tablespoons lime juice

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• ¼ teaspoon cayenne pepper (optional)

• ¼ teaspoon salt, more to taste

• Freshly ground black pepper

now these options would be for vegitarian or my vegan friends who use a cheese replacement

• 4 ounces (1 cup) grated Monterey Jack cheese

• 2 ounces (½ cup) crumbled feta cheese

Remaining Ingredients

• 2 cups (16 ounces) mild salsa verde, either homemade or store-bought

• 10 corn tortillas

• 1 tablespoon water

• ¼ cup chopped red onion

• ¼ cup chopped fresh cilantro

again these options are for my vegetarians or vegans using cheese or nondairy options

• 4 ounces (1 cup) grated Monterey Jack cheese

• 2 tablespoons sour cream
  

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

2. 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).

3. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

4. 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.

5. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

6. 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.

7. 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.

8. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

9. 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.

Now I omit all dairy and cheese and I donot add replacements, it is equally as good as when I have !! no matter what your preference is you simply cannot go wrong with this recipe.