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Shared By Spencer and Jackson Mom

Black Bean Sweet Potato Enchiladas - Cookie And Kate

Ingredients

  • Filling
  • 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
  • Remaining Ingredients
  • 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

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