Black Bean Sweet Potato Enchiladas

Ingredients

• ¼ lb sweet potato
• 4 oz black beans (rinsed and drained)
• 2 tbsp Monterey Jack cheese (shredded)
• 2 tbsp feta cheese (crumbled)
• 2 oz green chiles (canned, diced)
• ¼ jalapeño pepper (seeded and minced, or to taste)
• ½ clove garlic (crushed)
• 1 tsp lime juice
• ⅛ tsp ground cumin
• ⅛ tsp chili powder
• 1 pinch cayenne pepper (or to tasted)
• 1 pinch salt (or to taste)
• ground black pepper (to taste)
• ¼ cup salsa verde
• 2 corn tortillas (small)
• 1 tsp Greek yogurt
• 1 tsp water
• 1 tsp red onion (chopped)
• 1 tbsp cilantro (chopped)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut the sweet potato in half lengthwise, rub with olive oil, and place cut-side down. Bake for 30–35 minutes until soft. Keep the oven on.
3. Spread about ½ cup salsa verde on the bottom of a 9×13 baking dish. In a bowl, mix the rest of the filling ingredients.
4. Once the sweet potato is cool enough, scoop out the insides, mash it, and stir it into the filling. Add salt and pepper to taste.
5. Warm tortilla so it doesn’t crack. Add about ½ cup filling to each, roll it up, and place in the baking dish.
6. Top with remaining salsa and cheese. Bake for 25–35 minutes until bubbly and lightly golden.
7. Let cool for a few minutes. Mix yogurt with a little water and drizzle on top. Add cilantro and red onion, then serve.

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