Black Bean Sweet Potato Enchiladas

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

For the filling:
1 (15 oz) can black beans, rinsed and drained
2 tsp minced garlic
One lime’s worth of fresh lime juice
2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
1/2 cup chopped roasted green chiles
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cayenne pepper, if you like spicy food
1 jalapeno, diced
1 Fresno pepper, diced
Sea salt and black pepper, to taste

Remaining ingredients:
1 jar salsa verde
8 organic corn tortillas
Monterey Jack cheese
Chopped fresh cilantro
Sliced avocado

Instructions:

Preheat oven to 350 degrees. Mix together the filling ingredients in one bowl. Pour enough salsa verde into your baking dish to lightly cover the bottom. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add 1/8 of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas. Top with more salsa verde and cheese. Bake for twenty to twenty-five minutes, until sauce is bubbling and tortillas look slightly golden. Sprinkle with fresh cilantro and serve with freshly sliced avocado. Enjoy!

From cookieandkate.com