Black Bean Sweet Potato Enchiladas

Ingredients

• 1/4 pound ssweet potatoes (2small-to-medium)
• can (15 ounce s) black beans, rinsed and drained, or\1 1/2 cup scooked black beans
• ounce s(1 cup) grated Monterey Jack cheese
• ounce s(1/2 cup) crumbled feta cheese
• small can s (4 ounce seach) diced green chiles
• medium jalapeño, seeded and minced
• clove sgarlic, pressed or minced
• tablespoon slime 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
• cup s(16 ounce s) mild salsa verde, eitherhomemadeor store-bought
• corn tortillas
• ounce s(1 cup) grated Monterey Jack cheese
• tablespoon ssour cream
• tablespoon water
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro

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.