This is a new recipe that I have added to our weekly rotation. Jam packed with nutrients and super filling. They are high in B vitamins, Vitamin C, Vitamin D, Calcium, Iron, Magnesium, Phosphorus, and Potassium.
Do you want to try it? Check out the recipe below.
INGREDIENTS
Filling
- 1 ¼ pounds sweet potatoes (2 small-to-medium)
- 4 ounces (1 cup) grated Monterey Jack cheese2 ounces
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 2 small cans (4 ounces each) diced green chiles (if you like them, I do not so I don't add them hahahah)
- (½ cup) crumbled feta cheese
- 2 cloves of garlic or 1 tbsp of dried garlic (which I use)
- 2 tablespoons lime juice or 2 drops lime essential oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt (I just use a sprinkle)
Remaining Ingredients
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought (I prefer homemade, my neihbours sister spoils us with hers)
- roughly 10 corn tortillas
- 1 cup grated Monterey Jack cheese
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro or 1 drop cilantro essential oil or 1 drop Cuisine Blend: Italian
INSTRUCTIONS
Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. I do this for everything... If you don't have parchment paper use tin foil.
Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet so you can bake until tender. Usually 35-40 min. Keep the oven warming as we will put the enchiladas in there soon.
Meanwhile, pour enough salsa verde into a pan. I like to use 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon and stir with a fork. Discard skins... Add the the mashed sweet potato into the bowl with the filling, and season to taste with additional salt if you want (I added a sprinkle) and a dash of pepper.
Warm up your tortillas, one by one in a skillet. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish, folded section downward. Repeat for all of the tortillas.
Add cheese and extra salsa while it cooks. A good option is Epicure Queso blend for the cheese sauce or homemade Vegan cheese. Comment below for the recipe.
Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together (I like to add 1 drop of lime essential oil to the sour cream) to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
It is delicious. To make it healthier you can use gluten free, make your own. There are lots of options. Comment below if you would like some.