Boil the sweet potatoes: Dice the sweet potatoes into roughly ¾-inch cubes (skin can be left on or removed). Place sweet potatoes in a pot and cover with 1 inch of water. Add a pinch of sale. Bring to a boil and cook until tender when pierced with a fork, around 7-12 minutes. Drain.
Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, salt, and fresh ground black pepper. Mix to combine.
Roll the enchiladas: 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 or rimmed baking sheet, spread 1 cup of the salsa verde. Fill each tortilla with a ½ cup scoop of the fillings, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish. Repeat for the remaining tortillas.
Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup of salsa verde and the remaining cheese.
Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted.
Serve: Garnish with sour cream, chopped cilantro, and other garnishes as desired!
Check out the other articles from this month’s newsletter:
