These babies are grain free, meat free, and full of delicious. I honestly make them at like once a week <3 They are so good and so filling!

INGREDIENTS

Filling

• 2 sweet potatoes

• 1 box (15 ounces) black beans, rinsed and drained

• 4 ounces (1 cup) grated cheese (*I use Goat Cheese)

• 8oz diced green chiles

• 1 medium jalapeño, seeded and minced

• 2 cloves garlic, pressed or minced

• 2 tablespoons lime juice

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• ¼ teaspoon cayenne pepper

• ¼ teaspoon salt, more to taste

• Freshly ground black pepper

Remaining Ingredients

• 2 cups/OR/1 jar of mild salsa verde

• 8 tortillas (I use Siete Coconut Cassava tortilla shells)

• 4 ounces (1 cup) grated cheese (I use goat cheese)

• 2 tablespoons sour cream (I use lactose free)

• 1 tablespoon water

• ¼ cup chopped red onion

• ¼ cup chopped fresh cilantro

HOW TO:

1. Preheat oven to 450

2. Line baking sheet with parchment paper

3. slice sweet potatoes in half and bake (30-35 minutes)

4. Pour some salsa verde into baking dish to cover bottom (half of a jar)

5. In a medium mixing bowl, combine black beans, 1 cup grated cheese, green chiles, 1 medium jalapeño, 2 cloves garlic, 2 tablespoons lime juice, ½ teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, ¼ teaspoon salt, more to taste, Freshly ground black pepper

6. Cool sweet potatoes then smash with fork. Stir sweet potatoes into bowl and add salt and pepper and mix thoroughly

7. If using Siete tortillas, make sure they are thawed/soft before this step (they come frozen)

8. Fill tortillas with ~1/2 cup of filling each and line them up in the baking dish

9. Top the rolled enchiladas with the remaining salsa verde and cheese.

10. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

11. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion.