Sweet Potato and Black Bean Enchiladas with Salsa Verde

Ingredients

• 2 medium sweet potatoes, peeled and diced small
• 1 can (15 oz) black beans, drained and rinsed
• 12 small corn tortillas
• 2.5 cups shredded pepper jack cheese, divided
• 1 jar (16 oz) salsa verde (or homemade)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1/4 cup sour cream thinned with 1 tablespoon water
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. 1

   Preheat oven to 375°F. Heat olive oil in a large skillet. Add sweet potato and cook over medium heat for 8-10 minutes until tender. Add onion and cook 4 minutes. Add garlic, cumin, chili powder, and paprika and cook 1 minute.

2. 2

   Remove from heat and stir in black beans and 1/2 cup of the cheese. Season well with salt and pepper. This is the filling.

3. 3

   Warm tortillas in a damp paper towel in the microwave for 30 seconds to make them pliable and prevent cracking.

4. 4

   Pour 1/2 cup of salsa verde into the bottom of a 9x13 baking dish. Spread evenly.

5. 5

   Fill each tortilla with 2-3 tablespoons of filling and 1 tablespoon of cheese. Roll tightly and place seam-side down in the baking dish.

6. 6

   Pour remaining salsa verde evenly over the enchiladas and top with remaining cheese.

7. 7

   Cover with foil and bake for 20 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and edges are crispy. Drizzle with thinned sour cream and garnish with cilantro. Serve with lime wedges.