Filling

1 1/4 pounds sweet potatoes (about 2 medium)
1 can (15 ounces) black beans, rinsed and drained
1 cup monterey jack cheese, grated
1/2 cup feta cheese, crumbled
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño pepper, seeded and minced
2 tablespoons lime juice
1/2 teaspoon cumin
1/2 teaspoon chilli powder
1/4 teaspoon cayenne
1/4 teaspoon salt
Black pepper, to taste

Assembly

2 cups mild salsa verde
10 corn tortillas
1 cup monterey jack cheese, grated
2 tablespoons sour cream
1 tablespoon water
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped (optional)

Instructions

Preheat the oven to 400F and line a large baking sheet with parchment paper.

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. Bake until they’re tender and cooked through, about 30 to 35 minutes.

Meanwhile, pour salsa verde into a 9 by 13-inch baking dish, lightly covering the bottom (about ½ cup). In a medium mixing bowl, combine the remaining filling ingredients.

Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon and mash.

Stir the mashed sweet potato into the bowl of filling, and adjust seasonings to taste.

Warm up the tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you work with them. Wrap tortillas in a clean tea towel so they stay warm.

Working with one tortilla at a time, spread about ½ cup filling in the centre each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all 10 tortillas.

Nestle the tortillas into the baking dish and top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle over the enchiladas, then top them with cilantro and red onion. Enjoy!

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Listening
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