Name: Vegetarian Black Bean Sweet Potato Enchiladas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5 servings
Ingredients: 1 1/4 pounds sweet potatoes (2 small-to-medium); 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans; 4 ounces (1 cup) grated Monterey Jack cheese; 2 ounces (1/2 cup) crumbled feta cheese; 2 small cans (4 ounces each) diced green chiles; 1 medium jalapeño, seeded and minced; 2 cloves garlic, pressed or minced; 2 tablespoons lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional); 1/4 teaspoon salt, more to taste; Freshly ground black pepper; 2 cups (16 ounces) mild salsa verde, either homemade or store-bought; 10 corn tortillas; 4 ounces (1 cup) grated Monterey Jack cheese; 2 tablespoons sour cream; 1 tablespoon water; 1/4 cup chopped red onion; 1/4 cup chopped fresh cilantro