Black Bean Sweet Potato Enchiladas #vegan #vegetarian #potato #dinner #recipes

Black Bean Sweet Potato Enchiladas #vegan #vegetarian #potato #dinner #recipes

Speedy! I'm offering these enchiladas to you as a recommendation for a post-Thanksgiving dinner this end of the week (remember, I have bunches of vegan Thanksgiving choices here).

The enchiladas are loaded down with rich, healthy sweet potato, in addition to dark beans, feta cheddar, and flavors. The sauce is too simple—simply get some gentle salsa verde at the store. Or on the other hand, you can go the additional mile and make your own.

Most café enchiladas are cheesy to the point that I leave with a stomach pain, however not these. They are delectable, fulfilling and scraps taste far superior the following day. On the off chance that you need to make a vegan supper and hear, "I don't miss the meat," these enchiladas are for you.

This formula is really one that I shared in 2011, yet it was feeling the loss of some key directions, similar to how to broil the sweet potato. In this way, I returned to it and changed it a bit, and they're better than anyone might have expected.

Black Bean Sweet Potato Enchiladas #vegan #vegetarian #potato #dinner #recipes

Also try our recipe : BROWNIE BATTER OVERNIGHT PROTEIN OATS #vegetarian #vegan #mushroom #protein #food

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

INSTRUCTIONS

  1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30 to 35 minutes.
  2. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
  3. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the sweet potato a bit.
  4. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
  5. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a tea towel so they stay warm.
  6. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
  7. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
  8. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.


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