Sweet Potato Enchiladas
These cheesy enchiladas are loaded with tender sweet potato, black beans, and salsa verde goodness!
Being Korean, I grew up on a lot of meat. After all, we did have homemade Korean BBQ once a week out in the backyard! So for the longest time, I thought I could never give up red meat. How could I? Korean BBQ is the best thing since sliced bread!
But after having these cheesy sweet potato enchiladas smothered in salsa verde – well, let’s just that if all dishes had sweet potato involved with a sour cream drizzle like this, I could easily convert to a vegetarian and give up red meat!
Sweet Potato Enchiladas
These cheesy enchiladas are loaded with tender sweet potato, black beans, and salsa verde goodness!
Ingredients
- 2 cups salsa verde, divided
- 2 sweet potatoes, peeled and diced
- 1 cup canned black beans, drained and rinsed
- 1 4.5-ounce can green chiles
- ½ cup diced red onion
- 3 tablespoons chopped fresh cilantro leaves, divided
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 cups shredded Monterey Jack cheese, divided
- 12 6- inch corn tortillas, warmed
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
- 2 tablespoons sour cream
Instructions
- Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
- In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
- In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.
Did you make this recipe?
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These are a staple in our house! Even non vegetarian family members love them.
Really good! I had a lot of trouble getting my tortillas to roll without breaking even after warming them so I gave up and just did this as a layered casserole. Easier and just as yummy (maybe use a little more salsa in the pan next time for this change). So happy to have this to eat with my vegetarian spouse!
Amazing! Loved them. Actually used homemade red sauce bc I forgot to buy the salsa verde. But they were so yummy!!
Seriously AMAZING. I made these last night and they were incredible. Although I do like to try a recipe as is at first but I did just two variations 1) Roasted sweet potato chunks with all the spices required, except half teaspoon chilli powder, that was added to the mixture with all filling ingredients. 2) Made homemade salsa verde, super simple: broiled tomatillo’s and jalapeño, blended with salt, lime juice, chopped onion and cilantro. All I can say is amazing. Thanks again for a great recipe!!!
Very simple and delicious. Instead of boiling the potatoes I popped them in the microwave then peeled and diced when they cooled.
These are so good! I had a bunch of small sweet potatoes that I really didn’t want to spend the time peeling, so I roasted them in the oven then scooped them out and mashed a bit before adding the rest of the ingredients. I used green enchilada sauce that I had on hand in place of the salsa verde. It’s basically the same thing, and I have enough leftover from a large can to make this recipe again. Which I will definitely be doing!
These were absolutely fantastic!! I omitted the tomato and cilantro because I personally don’t care for either. I added some fresh shredded zucchini, a few sliced green olives to add a nice salty-briny taste, and used “carb balance” tortillas rather than corn. Served to my boyfriend and a couple of his friends who’d stopped by and everyone raved about them! Such a wonderful way to use up our bounty of fresh veggies from our neighborhood farmers market, and so satisfying. Making again this weekend for a party. Thank you!!
Do you use all 12 tortillas in the dish? I see in the directions is says to put 1/4 of the sweet potato mixture in each??
Yes, I used all 12 but feel free to use as many as needed.
Made these last night. Delicious! I’ll never make them with meat again.
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This was great, thanks for sharing! I guess we had some giant sweet potatoes b/c this made a ton, but no worries, we loved the leftovers 🙂
These enchiladas sound and look incredible! I just adore the ingredients you used 🙂
Just made these for dinner last night. They were amazing and filling without being heavy. I added a little cumin just because I love it, but I didn’t change anything else. Loved the recipe!
Just made these. Delicious! I missed the part about putting cheese inside. But with two cups on top, I’m not complaining.
Mmm, these are my kind of enchiladas! They look amazing, Chung-Ah!
I’d give just about anything for one of these enchiladas. I live for enchiladas. Drool!
My favorite flavors- so yummy! We try to do a meatless meal a few times a week. These are so going on next week’s menu!
These look so fantastic, Chung-Ah!
I love Korean BBQ, too, so high praise for these enchiladas if they are just as tasty. Must try!
Soooo hungry looking at your posts, and this enchiladas YUM! I always keep sweet potatoes in my house. Would love to make and eat this!