
Black Bean Sweet Potato Enchiladas
Ingredients (20)
- 1 1/4 pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (1/2 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
- 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
- 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
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Cookie and Kate