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4.5 from 6 votes

Sweet Potato Enchiladas

These cheesy enchiladas are loaded with tender sweet potato, black beans, and salsa verde goodness!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 2 cups salsa verde divided
  • 2 sweet potatoes peeled and diced
  • 1 cup canned black beans drained and rinsed
  • 1 4.5-ounce can green chiles
  • ½ cup diced red onion
  • 3 tablespoons chopped fresh cilantro leaves divided
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups shredded Monterey jack cheese divided
  • 12 6- inch corn tortillas warmed
  • 1 avocado halved, seeded, peeled and diced
  • 1 Roma tomato diced
  • 2 tablespoons sour cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
  2. In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
  3. In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
  4. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
  5. Place into oven and bake until bubbly, about 20 minutes.
  6. Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.