Once a week we do Mexican night. Whether its tacos, quesadillas or these enchiladas, Mexican night is a sure hit in my household! The great thing about this recipe is it doesn’t require a lot of prep. Preparation can be done in various steps such as when the sweet potatoes are boiling I usually prepare the rest of the filling then add the sweet potatoes when done. I highly recommend you don’t skip on the lime crema. It balances the flavors and really makes the dish come together. I usually make the crema while the enchiladas are baking. I encourage you to add this recipe to your next Mexican night at home, it sure will be a household pleaser.

 4 servings / 20 mins prep time/ 1 hr total time

Ingredients

Filling

2 medium sweet potatoes, peeled and diced

1 can of black beans, drained and rinsed

1 cup Tex Mex cheese

½ tsp garlic powder

½ tsp ground cumin

½ tsp chili powder

¼ tsp cayenne (optional, but adds nice spice)

½ tsp salt and pepper each

½ lime, juiced

Remaining Ingredients

1½ cups green salsa, salsa verde

8-10 medium whole wheat tortillas, depending on the dish

1 cup tex mex cheese

2 tablespoon sour cream

1 tablespoon water

1 tablespoon lime juice, or quarter of lime jucied

Cilantro, for garnish

Directions

Pre-heat oven to 375°F.

In a 9 x 13 inch baking dish, pour enough green salsa to lightly cover the bottom (about ½ cup).

Add the sweet potatoes to a pot of boiling water and boil sweet potatoes until fork tender, about 20 mins.

While the sweet potatoes boil, in a bowl add the black beans, cheese, lime juice, garlic powder, cumin, chili powder, cayenne, salt and pepper.

When the sweet potatoes are fork tender, drain and mash in the pot and then add to the bowl with filling. Give it a mix until well incorporated.

Working with one tortilla at a time, spread a generous amount of filling on one side of the tortilla. Wrap the tortilla and place seam side down in the baking dish. Continue to do this until the baking dish is filled.

Top with remaining salsa and sprinkle the remaining cheese. Bake for around 35 mins, or until the sauce is bubbling and the cheese is lightly golden.

While enchiladas are baking, make the lime crema. Add the sour cream, lime juice and water to a small bowl and whisk until sauce consistency.

Allow the enchiladas to cool for about 5 minutes and pour lime crema all over the top. Top with cilantro if you wish and enjoy!