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VEGETARIAN BLACK BEAN SWEET POTATO ENCHILADAS


VEGETARIAN BLACK BEAN SWEET POTATO ENCHILADAS

Ingredients:

filling
1 pound sweet potato (2 to medium)
1 can (15 ounces) of black beans, rinse and dry, or 1 ½ cup cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) chopped feta cheese
2 small jars (4 ounces each) diced green chilli
1 medium jalapeno, selected and chopped
2 garlic cloves, pressed or chopped
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
Salt teaspoon of salt, more to taste
Freshly ground black pepper
Other ingredients
2 cups (16 ounces) soft salsa verde, home or shop-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon of water
¼ cup chopped red onions
¼ cup chopped fresh cilantro

Instructions:

  • Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleaning. Cut the sweet potatoes in half and lightly coat the flat sides with olive oil. Place sweet potatoes flat side down on a baking sheet. Bake them until they are soft and cooked, 30 to 35 minutes.
  • Meanwhile, pour enough salsa into a 9 by 13 inch baking dish to lightly cover the bottom (approximately ½ cup). In a medium bowl, mix all the remaining ingredients for the filling.
  • After the sweet potatoes are cooked and sufficiently cooled, treat the inside with a spoon. Discard the potato peel, and knead the sweet potato a little.
This article is adapted from this site.

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