From
cookieandkate.com
Prep Time
20 min
Cook Time
60 min
Servings
5
Ingredients
1 1/4 lb sweet potatoes
2 cloves garlic, minced
2 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt
fresh ground pepper
4 oz shredded Monterey Jack cheese
1 can (15 oz) black beans
2 oz crumbled feta cheese
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2 c (16 oz) salsa verde
12 corn tortillas
4 oz shredded Monterey Jack cheese
2 Tbsp sour cream
1 Tbsp water
1/4 c chopped red onion
1/4 c chopped cilantro
Directions
Bake sweet potatoes until tender at 400F (about 45-60 minutes)
Scoop out cooked sweet potato into a mixing bowl and mash well
Add garlic, lime juice, cumin, cayenne pepper, salt, pepper, and Monterey Jack cheese
Fold in crumbled feta and black beans
Meanwhile, pour about 8 oz of the salsa verde on the bottom of a 9x13 glass baking dish
Scoop filling mixture into corn tortillas; roll and arrange in baking dish on top of salsa verde until mixture is gone
Top rolled tortillas with remaining salsa verde and shredded Monterey Jack cheese
In oven preheated to 400F, bake for about 25-30 minutes until the cheese is bubbly
Remove from the oven to cool for about 5 min
Whisk sour cream and water together
Drizzle sour cream sauce over baked enchiladas, then top with cilantro and red onion; Serve.