Sweet Potato and Black Bean Enchiladas

This was one recipe experiment that turned out so, so well.

I made these Sweet Potato and Black Bean Enchiladas for a catering client this week, and...I have to admit...it was kind of an experiment. I had visions of having to tell him his food would be a day late, and I would have to start all over again. But, thankfully, I didn't have to do any of that - the first batch came out borderline perfect. (I love when that happens!).

Chock-full of tender sweet potatoes, sweet corn, and hearty black beans, these "meaty" enchiladas are satiating - and delicious. The spice from the salsa verde, chili powder, and cayenne give each bite a ton of flavor, without being over-the-top spicy. 

Make these. Please.

Sweet Potato & Black Bean Enchiladas

Yields: 9 enchiladas (about 3-4 servings)

Inspired by Damn Delicious

-2 cups salsa verde, divided
-2 medium sweet potatoes, peeled and diced
-1 15-ounce can black beans, drained and rinsed
-1 1/2 tablespoons chopped pickled jalapenos
-1/2 cup diced red onion

-3/4 cup frozen corn

-1 clove garlic, minced
-3 tablespoons chopped fresh cilantro leaves, divided
-1 teaspoon chili powder
-1/2 teaspoon cumin

-Pinch of cayenne
-Salt and pepper, to taste
-2 cups shredded Monterey Jack cheese, divided
-9 flour tortillas, warmed
-1 Roma tomato, diced
-Sour cream, for garnish (optional)

Directions:
1.) Preheat oven to 350 degrees. Pour 1 cup salsa verde in the bottom of a 9x13 baking dish; set aside.
2.) In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well and let cool slightly.
3.) In a large bowl, combine sweet potatoes, black beans, jalapenos, red onion, corn, garlic, 2 tablespoons cilantro, and spices.
4.) To assemble the enchiladas, lay tortilla on a flat surface and spoon a heaping 1/4 cup of 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.) Garnish with remaining 1 tablespoon cilantro and chopped tomato. Serve with sour cream, if desired.

*Please note that you will probably have leftover filling; I cooked a few additional "test" enchiladas with the remaining filling, but it wasn't really enough to make three more enchiladas with. I highly recommend spooning the extra filling into the baking dish with the enchiladas, or simply having it on top of your eggs the next morning (or in your salad for lunch the next day).

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Melted cheese. And lots of it. Do I really need to give you another reason to make these enchiladas, like, now?

I didn't think so. ;)

P.S. Just a friendly reminder that today's the last day to enter my Birds Eye giveaway for some FREE frozen vegetables! I'll be announcing a winner tomorrow morning.

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