Sweet Potato, Black Bean Enchiladas

These easy enchiladas are perfect for split vegetarian / non-vegetarian households and weeknight dinners. They're stuff with sweet potatoes, black beans, feta cheese, and warming spices for a hearty meal. Add some pre-made shredded chicken to a few to please the meat eater in your household.

Ingredients - Makes 12

Enchilada Stuffing

Shredded Chicken (if you're making some non-veg)

2 Sweet Potatoes

15oz can of Black Beans, rinsed and drained

1 cup of Monterey Jack Cheese

1/2 cup of Crumbled Feta Cheese

4 oz can of Diced Green Chilies

1 Jalapeno, seeded and minced

2 Garlic Cloves, minced

2 tsp of Fresh Lime Juice

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

1/4 tsp Cayenne Pepper

1/4 Salt & Pepper

2 cups+ Mild Salsa Verde

2 pkgs of Siete Foods Almond Flour Tortillas, thawed and warmed in pan

For Topping

2 tbsp Sour cream

1 tbsp of Water

1/4 cup of Red Onion, chopped

1/4 cup of Fresh Cilantro, chopped

Instructions:

1. Preheat the oven to 400F degrees

2. Cut sweet potatoes in half & coat flat sides with olive oil. Place flat-side down & bake until tender ~30-40 mins.

3. In a medium mixing bowl, combine: black beans, monterey jack cheese, feta cheese, green chilies, jalapeno, garlic, lime juice, cumin, chili powder, cayenne pepper, salt & pepper.

4. Once the sweet potatoes are cooked through peel the skins off with a fork (should come off very easy when just out of the oven). Lightly mash with a fork & mix into bowl with the black beans, etc.

5. Lightly cover the bottom of a 9 by 13-inch baking dish with salsa verde

6. Working with one tortilla at a time, spoon filling down the center each tortilla, then wrap both sides over the filling & place in baking dish. Repeat for all tortillas. If you’re doing mixed veg/meat then make 6 vegetarian ones & then mix your shredded chicken into the bowl & make 6 meat ones.

7. Top with remaining salsa verde & some Monterey jack cheese. Bake for 25 to 30 minutes, until cheese is lightly golden.

8. Whisk 2 tbsp of sour cream and 1 tbsp of water together drizzle over the enchiladas, then top with cilantro & red onion & serve!