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

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 35 minutes minutes

Total: 50 minutes minutes

These cheesy enchiladas are loaded with tender sweet potato, black beans, and salsa verde goodness!

4.5 stars (2 ratings)

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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

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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.

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