Sweet Potato & Black Bean Enchiladas with Salsa Verde
Trader Joe'sSweet Potato & Black Bean Enchiladas with Salsa Verde
Ingredients
For the Filling
- 1 sweet potato, large, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil, plus 1 tablespoon for sautéing
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1 can black beans, 15 ounces, rinsed and drained
- 1 cup corn, frozen (thawed) or fresh
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
For Assembling
- 1 1/2 cups salsa verde, divided
- 8 corn tortillas, to 10 (6-inch)
- 1 1/2 cups Monterey Jack cheese, shredded
For Serving (Optional)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, diced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 2 min•🌡️ 375
- 2
Prepare the sweet potatoes: On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them in a single layer and roast in the preheated oven for 15 to 20 minutes, or until they are tender and slightly caramelized. Remove from oven and set aside.
⏱️ 20 min•🌡️ 375
- 3
While the sweet potatoes are roasting, prepare the filling: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely diced red onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 7 min
- 4
Stir in the rinsed and drained black beans, corn, chili powder, cumin, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 3 to 5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the roasted sweet potatoes, 1/4 cup of chopped fresh cilantro, and the lime juice. Use a fork or potato masher to lightly mash some of the black beans, creating a varied texture in the filling.
⏱️ 3 min
- 6
Warm the corn tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 to 60 seconds, or until they are pliable. This will prevent them from tearing when rolled.
⏱️ 1 min
- 7
Assemble the enchiladas: Spread about 1/2 cup of salsa verde evenly over the bottom of the prepared 9x13 inch baking dish.
⏱️ 1 min
- 8
For each enchilada, place a spoonful (about 1/4 cup) of the sweet potato and black bean filling down the center of a warm tortilla. Sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until the dish is full.
⏱️ 8 min
- 9
Pour the remaining 1 cup of salsa verde over the rolled enchiladas, ensuring they are well covered. Sprinkle generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min
- 10
Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. If desired, you can broil for the last 1-2 minutes for a golden-brown top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 11
Remove from oven and let rest for a few minutes before serving. Garnish with a dollop of sour cream or Greek yogurt, extra fresh cilantro, and diced avocado, if desired. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sSweet Potato & Black Bean Enchiladas with Salsa Verde
Ingredients
For the Filling
- 1 sweet potato, large, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil, plus 1 tablespoon for sautéing
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1 can black beans, 15 ounces, rinsed and drained
- 1 cup corn, frozen (thawed) or fresh
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
For Assembling
- 1 1/2 cups salsa verde, divided
- 8 corn tortillas, to 10 (6-inch)
- 1 1/2 cups Monterey Jack cheese, shredded
For Serving (Optional)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, diced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 2 min•🌡️ 375 - 2
Prepare the sweet potatoes: On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them in a single layer and roast in the preheated oven for 15 to 20 minutes, or until they are tender and slightly caramelized. Remove from oven and set aside.
⏱️ 20 min•🌡️ 375 - 3
While the sweet potatoes are roasting, prepare the filling: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely diced red onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 7 min - 4
Stir in the rinsed and drained black beans, corn, chili powder, cumin, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 3 to 5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the roasted sweet potatoes, 1/4 cup of chopped fresh cilantro, and the lime juice. Use a fork or potato masher to lightly mash some of the black beans, creating a varied texture in the filling.
⏱️ 3 min - 6
Warm the corn tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 to 60 seconds, or until they are pliable. This will prevent them from tearing when rolled.
⏱️ 1 min - 7
Assemble the enchiladas: Spread about 1/2 cup of salsa verde evenly over the bottom of the prepared 9x13 inch baking dish.
⏱️ 1 min - 8
For each enchilada, place a spoonful (about 1/4 cup) of the sweet potato and black bean filling down the center of a warm tortilla. Sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until the dish is full.
⏱️ 8 min - 9
Pour the remaining 1 cup of salsa verde over the rolled enchiladas, ensuring they are well covered. Sprinkle generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min - 10
Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. If desired, you can broil for the last 1-2 minutes for a golden-brown top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 11
Remove from oven and let rest for a few minutes before serving. Garnish with a dollop of sour cream or Greek yogurt, extra fresh cilantro, and diced avocado, if desired. Serve hot.
⏱️ 5 min