Yields10 Servings
Ingredients
For the filling:
 1 ¼ lbs sweet potatoes
 1 can black beans, drained and rinsed
 1 cup grated Monterey Jack cheese, reduced fat
 ½ cup crumbled feta cheese, reduced fat
 6 oz cans diced green chiles, drained
 1 jalapeño pepper, deseeded and minced
 2 cloves garlic, minced
 2 tbsp lime juice (about 1 lime)
 ½ tsp ground cumin
 ½ tsp chili powder
 ¼ tsp salt
 ¼ tsp ground black pepper
Remaining ingredients:
 2 cups mild salsa verde
 10 whole wheat soft tortillas
 1 cup grated Monterey Jack cheese, reduced fat
 2 tbsp plain greek yogurt, 2%
 1 tbsp lime juice
 ¼ cup chopped red onion (about 1/2 of a small red onion)
 ¼ cup chopped cilantro (about 1/2 a bunch
Method
1

Preheat oven to 400. Line a baking sheet with parchment or aluminum foil.

2

Slice sweet potato in half lengthwise; coat flat side lightly with olive oil; lay potato flat-side down on baking sheet. Bake until tender and cooked through, about 30 minutes.

3

Pour 1 cup salsa verde in the bottom of a 9x13 baking dish to coat the bottom of dish.

4

In a large mixing bowl combine all remaining filling ingredients.

5

Scoop out cooked sweet potato, discard skin, mash potato. Add to bowl with filling ingredients. Stir to combine.

6

Spread about ½ cup filling into center of each tortilla and roll up the tortilla. Place in baking dish.

7

Top with remaining salsa verde and cheese.

8

Bake for 25-35 minutes, until sauce is bubbling and cheese is lightly golden.

9

Whisk Greek yogurt and 1 tablespoon of lime juice together. Drizzle over cooked enchiladas and top with chopped cilantro and red onion.

10

Enjoy!

Nutrition Facts

Serving Size 1 enchilada

Servings 10


Amount Per Serving
Calories 309
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 5.1g26%
Trans Fat 0g
Cholesterol 16.2mg6%
Sodium 990.5mg42%
Potassium 400mg12%
Total Carbohydrate 42.2g15%
Dietary Fiber 5.9g24%
Sugars 7.5g
Protein 13.7g28%

Calcium 42%
Vitamin D 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

For the filling:
 1 ¼ lbs sweet potatoes
 1 can black beans, drained and rinsed
 1 cup grated Monterey Jack cheese, reduced fat
 ½ cup crumbled feta cheese, reduced fat
 6 oz cans diced green chiles, drained
 1 jalapeño pepper, deseeded and minced
 2 cloves garlic, minced
 2 tbsp lime juice (about 1 lime)
 ½ tsp ground cumin
 ½ tsp chili powder
 ¼ tsp salt
 ¼ tsp ground black pepper
Remaining ingredients:
 2 cups mild salsa verde
 10 whole wheat soft tortillas
 1 cup grated Monterey Jack cheese, reduced fat
 2 tbsp plain greek yogurt, 2%
 1 tbsp lime juice
 ¼ cup chopped red onion (about 1/2 of a small red onion)
 ¼ cup chopped cilantro (about 1/2 a bunch

Directions

1

Preheat oven to 400. Line a baking sheet with parchment or aluminum foil.

2

Slice sweet potato in half lengthwise; coat flat side lightly with olive oil; lay potato flat-side down on baking sheet. Bake until tender and cooked through, about 30 minutes.

3

Pour 1 cup salsa verde in the bottom of a 9x13 baking dish to coat the bottom of dish.

4

In a large mixing bowl combine all remaining filling ingredients.

5

Scoop out cooked sweet potato, discard skin, mash potato. Add to bowl with filling ingredients. Stir to combine.

6

Spread about ½ cup filling into center of each tortilla and roll up the tortilla. Place in baking dish.

7

Top with remaining salsa verde and cheese.

8

Bake for 25-35 minutes, until sauce is bubbling and cheese is lightly golden.

9

Whisk Greek yogurt and 1 tablespoon of lime juice together. Drizzle over cooked enchiladas and top with chopped cilantro and red onion.

10

Enjoy!

Black Bean & Sweet Potato Enchiladas