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Mexican Black Bean and Sweet Potato Enchiladas with Verde Sauce
Oven-baked enchiladas filled with black beans and roasted sweet potato, rolled in corn tortillas and covered with blended verde sauce.
- 9 pieces corn tortillas
- 400 g black beans
- 300 g sweet potato
- 150 g mature cheddar cheese
- 250 g tomatillos
- 1 piece jalapeño pepper
- 1 piece white onion
- 3 pieces garlic cloves
- 30 g fresh coriander
- 2 pieces lime
- 2 tsp cumin
- 3 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Dice sweet potato into 1cm cubes and toss with 1 tbsp olive oil and 1 tsp cumin. Roast for 20 minutes until tender.
- Step 2
Meanwhile, char tomatillos and halved jalapeño under grill for 8-10 minutes until blackened in spots.
- Step 3
Blend charred tomatillos, jalapeño, 2 garlic cloves, half the coriander, juice of 1 lime, and 1 tsp salt until smooth. Set verde sauce aside.
- Step 4
Heat 1 tbsp oil in pan. Sauté diced onion and remaining garlic for 5 minutes until soft.
- Step 5
Add drained black beans, roasted sweet potato, remaining cumin, and season well. Cook 3 minutes, mashing slightly.
- Step 6
Warm tortillas in dry pan for 30 seconds each side. Fill each with bean mixture and 1 tbsp cheese, roll tightly.
- Step 7
Place seam-side down in baking dish. Pour verde sauce over, sprinkle remaining cheese on top.
- Step 8
Bake 15 minutes until cheese melts and sauce bubbles. Garnish with remaining coriander and lime wedges.
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