Black Bean + Sweet Potato Enchiladas

• 2 small-medium sweet potatoes
• 1 15-oz can black beans, rinsed and drained
• 1 cup grated monterey jack cheese
• 1/2 cup crumbled feta cheese
• 8 oz diced green chiles
• 1 medium jalapeno, seeded and minced
• 2 cloves garlic, minced
• 2 tbs lime juice
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp salt (plus more to taste)
• freshly ground black pepper

Everything Else:

• 2 cups salsa verde
• 10 corn tortillas
• 1 cup shredded monterey jack cheese
• 2 tbs sour cream
• 1 tbs water
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• guacamole (optional)

Directions:

The Filling:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Slice the sweet potatoes in half lengthwise and brush a little olive oil on the flat sides.
3. Place the potatoes flat-side down on the baking sheet and bake until tender and cooked through (approximately 30-35 minutes).
4. Meanwhile, coat a large 9×13″ baking dish with salsa verde to prevent sticking.
5. In a mixing bowl, add all of the rest of the filling ingredients.
6. Once the sweet potatoes have cooled, scoop out the insides with a spoon and add to the bowl with the filling.
7. Season with salt and pepper to taste.

Everything Else:

1. Warm the tortillas in a pan or panini maker until soft and pliable.
2. Spread approx. 1/2 cup of the filling down the middle of each tortilla, roll-up, and place in the baking dish.
3. Top with the remaining salsa verde and cheese.
4. Bake for 25-35 minutes, until the sauce is bubbling and the cheese is lightly golden.
5. Whisk the sour cream with a little water to make it easy to drizzle. Add the sour cream over the enchiladas, then top with cilantro and red onion.