Black Bean Sweet Potato Enchiladas

I've had some hits and misses with meal planning lately, but these Black Bean Sweet Potato Enchiladas from Cookie & Kate were a HUGE hit a few weeks back.  They were super easy to put together {I put the sweet potatoes into the oven towards the end of the work day so everything was ready to assemble when we were hungry} and all of the flavors come together so perfectly that you don't miss the meat at all.  Note that ours made a ton of filling so we ended up needing more than 10 tortillas, but that was the best kind of problem to have :)  I can tell these are going to be a year round staple in our house and suggest you try them ASAP.

Black Bean Sweet Potato Enchiladas

Ingredients

Filling

2 small to medium sweet potatoes {about 1 1/4 lbs)

1- 15oz can black beans, rinsed & drained

4 oz {1 cup} grated Monterey Jack cheese

2 oz {1/2 cup} crumbled feta cheese

8oz can diced green chiles

1 medium jalapeno, seeded and minced

2 cloves garlic, minced

2 Tblsp lime juice

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

1/4 tsp salt

Freshly ground black pepper

Other ingredients

2 cups {16oz} mild salsa verde {I used Trader Joe's jarred version}

10 corn tortillas {though we ended up with lots of extra filling so I'd suggest more!}

4 oz {1 cup} grated Monterey Jack cheese

Toppings

Sour cream or Greek yogurt

Chopped red onion

Chopped fresh cilantro

Avocado

Instructions

1. Preheat oven to 400 F and line large baking sheet with parchment paper.  Slice sweet potatoes in half lengthwise and coat flat sides lightly with olive oil.  Place flat side down on baking sheet.  Bake until tender and cooked through, about 30-35 minutes.  If cooking enchiladas right away, leave oven on.

2. Meanwhile, pour enough salsa verde into 9x13 baking dish to cover bottom lightly.  In medium mixing bowl, combing all the remaining filling ingredients.

3. Once sweet potatoes are cooked through and cool enough to handle, scoop out insides with a spoon.  Discard skins, lightly mash insides with a fork, and stir into bowl of filling, seasoning with salt & pepper.

4. Warm your tortillas one by one in a skillet or in a stack in the microwave so they don't break during assembly.

5. Spread about 1/2 cup filling down center of each tortilla, wrapping and placing in your baking dish.  Repeat for all tortillas.

6. Top with remaining salsa verde and cheese.  Bake for 25-30 minutes at 400 F until sauce is bubbling and cheese is lightly golden.

7. Let enchiladas cool about 5 minutes.  Top with desired toppings.

Serves 5

adapted from cookie & kate

xoxo,

stephanie marie