Black Bean Sweet Potato Enchiladas

cookieandkate.com

Eva Hawes

subheading: 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

subheading: 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

Directions at cookieandkate.com

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