Enchiladas Verdes

These tasty Enchiladas Verdes are stuffed with seasoned sweet potatoes, corn, and black beans, then smothered with green enchilada sauce and a Mexican blend of cheeses.

Course dinner, main meal vegetarian

Cuisine Tex-Mex

Keyword enchiladas verdes recipe, how do you make enchiladas verdes, how to make enchiladas verdes, salsa verde enchiladas, what are enchiladas verdes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 628kcal

Author Beth Pierce

Ingredients

2 large sweet potatoes
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
⅛-¼ teaspoon ground cayenne pepper
3 ears of corn
2 tablespoons butter
Salt to taste
Freshly ground black pepper to taste
1 (15-ounce) can black beans, drained and rinsed
8 8-inch flour or corn tortillas
2 cups Mexican cheese blend ¾ cup in the mixture
Green enchilada sauce ¼ cup in the mixture
Chopped fresh cilantro

Instructions

Make the enchilada sauce if you are making it homemade. This can be done up to 3 days in advance and stored in an airtight container in the refrigerator.
Preheat the oven to 400 degrees. Cover two baking sheets with parchment paper. Ensure that your parchment paper is rated up to 400°
In a large bowl, toss the sweet potatoes with olive oil, ground cumin, smoked paprika, and ground cayenne pepper. Scatter the potatoes over one of the prepared baking sheets, leaving space between them so the hot air can circulate as they roast. Roast for 20 minutes, then flip them and cook an additional 15 minutes or until fork-tender.
Rub the corn with butter. Sprinkle with salt and freshly ground black pepper. Place the corn on the other prepared baking sheet. Place it in the oven with the sweet potatoes. Roast for 15 minutes, flip, and roast for another 15 minutes. Let the corn cool and cut it off the cob.
Combine the sweet potatoes, roasted corn, black beans, ¾ cup of cheese, and 3-4 tablespoons of green enchilada sauce in a large bowl.
Add a generous amount of the sweet potato mixture down the center of the tortilla. Roll the tortilla and put it in the prepared casserole dish. Repeat until all the tortillas are rolled and in the casserole dish.
Spread more green enchilada sauce over the rolled tortillas. Top with the remaining cheese.
Bake uncovered for 15-20 minutes or until the cheese is melted. Sprinkle with chopped fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat them in a covered baking dish at 350° for 15-20 minutes.

Nutrition