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Vegetarian Black Bean Sweet Potato Enchiladas

Servings: 5 / Total Time: 1:20 min INGREDIENTS Filling • 1 ¼ pounds sweet potatoes (2 small-to-medium) • 1 can (15 ounces) black beans, rinsed and drained • 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 • 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 INSTRUCTIONS