Here’s one of our favorite recipes we’ve made over the years. We first developed it when we first started our blog; however, since we love trying new things, we haven’t had a chance since to re-try it.
We’ve made it again to update the photo (since it was taken a while back with an old camera) and refresh the recipe. Good news – it’s just as good as we remembered! We’ve made a few updates to the base recipe.
Here are a few notes we made from the last recipe:
-While not a traditional enchilada filling, sweet potatoes and black beans is a fairly well-known vegetarian filling combination.
-We recommend using salsa verde (made with tomatillos) to make these “green” enchiladas, but you could substitute with your favorite salsa or enchilada sauce as well.
-We made a few other less “authentic” substitutions – flour tortillas were better texture-wise to our liking versus corn, but you could certainly use corn, especially for a gluten-free recipe! We also preferred the flavor of Colby jack cheese to Monterrey jack.
- 2 medium to large sweet potatoes (3 cups diced)
- 1 red onion
- 15-ounce can black beans
- ¼ cup cilantro, chopped
- 8 ounces canned diced green chilies (about 1 cup)
- ½ tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Fresh ground black pepper
- 2 cups salsa verde (or homemade tomatillo salsa)
- 8 ounces Colby jack cheese, shredded
- 8 8-inch whole wheat flour tortillas (or 10 6-inch)
- Sour cream
- Preheat oven to 350°F.
- Peel and dice the sweet potatoes. Place them a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
- Finely dice 1 red onion. Drain and rinse the black beans. Chop ¼ cup cilantro.
- In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, ½ tablespoon cumin, 1 tablespoon chili powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
- Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish, spread 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a ¼ cup cheese, and roll it up. Place each enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde and the remaining cheese.
- Place in the oven and bake for 20 minutes, until the cheese is melted.
- Serve garnished with sour cream (mixed with a few drops of water to loosen it) and chopped cilantro.