Ah, sweet potatoes – nature’s candy, right? I remember the first time I discovered their smoky-sweet allure, it was like finding an old record in a thrift store that just plays the right tune. These enchiladas, stuffed with hearty black beans and wrapped in warm tortillas, are a symphony of flavors that might make you question why you’d ever eat anything else.
Steps
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Halve the sweet potatoes lengthwise and lightly brush the cut sides with olive oil. Place them cut-side down on the baking sheet and bake for 30 to 35 minutes, or until tender. Keep the oven on for baking the enchiladas later.
- While the sweet potatoes are roasting, pour about ½ cup of salsa verde into a 9×13-inch baking dish to cover the bottom. In a medium bowl, mix together black beans, grated Monterey Jack cheese, crumbled feta cheese, diced green chiles, minced jalapeño, minced garlic, lime juice, cumin, chili powder, cayenne pepper, salt, and black pepper.
- Once the sweet potatoes are done and cool enough to handle, scoop out the flesh with a spoon and discard the skins. Mash the sweet potato lightly with a fork and add it to the filling mixture. Adjust seasoning with additional salt and pepper to taste.
- Warm the corn tortillas either individually in a skillet or all at once in the microwave to make them pliable. Keep them wrapped in a clean tea towel to maintain warmth.
- Assemble the enchiladas by placing about ½ cup of the filling down the center of each tortilla. Fold the sides over the filling and place the enchiladas seam-side down in the prepared baking dish. Repeat the process for all tortillas.
- Pour the remaining salsa verde over the enchiladas, and sprinkle with the remaining grated Monterey Jack cheese. Bake in the oven for 25 to 35 minutes, until the sauce is bubbling and the cheese is lightly golden.
- Allow the enchiladas to cool for about 5 minutes after baking. Mix sour cream with water to create a drizzle sauce and pour it over the enchiladas. Garnish with chopped cilantro and red onion before serving.
Ingredients
- 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
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 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
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
- 10 corn tortillas
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
FAQ
- Can I make these enchiladas gluten-free?
- Absolutely! Just use certified gluten-free corn tortillas to ensure the dish is gluten-free.
- Is there a way to make this dish vegan or dairy-free?
- Yes, you can omit the cheese and instead stir a scant 1 cup of vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little water to make it extra drizzly and pour it over the enchiladas.
- Can I use store-bought salsa verde instead of making my own?
- Yes, you can use store-bought mild salsa verde, which makes the recipe even easier to prepare. If you prefer, you can also make your own salsa verde at home.
- What should I do if my tortillas break when rolling the enchiladas?
- To prevent the tortillas from breaking, warm them up before use. You can do this individually in a skillet or all at once in a microwave. Keep them wrapped in a clean tea towel to maintain their warmth and flexibility.
- Can I prepare the enchiladas ahead of time?
- Yes, these enchiladas are great for making ahead. You can prepare the filling and assemble the enchiladas in advance, then bake them when you’re ready to serve. Additionally, leftovers taste even better the next day.
Tips
- Warm the corn tortillas before filling them to prevent them from breaking. You can do this by heating them in a skillet or in the microwave wrapped in a clean tea towel.
- Invest in high-quality tortillas for better taste and fewer preservatives. Sprouted grain corn tortillas from a health food store can enhance the overall flavor of the dish.
- Experiment with additional ingredients to suit your taste, such as adding a diced jalapeño for extra heat if you enjoy spicy food.
- When roasting the sweet potatoes, slice them lengthwise and coat the flat sides lightly with olive oil before baking to ensure they become tender and flavorful.
Equipment
- 9 by 13-inch Baking Dish: A key item for assembling and baking the enchiladas.
- Large Baking Sheet: For roasting the sweet potatoes.
- Parchment Paper: Useful for lining the baking sheet for easy cleanup.
- Medium Mixing Bowl: Essential for mixing the filling ingredients.
- Garlic Press: Handy for pressing or mincing garlic cloves.
- Skillet: Needed for warming the tortillas.