You can use store bought tortillas and jarred salsa verde but I promise if you use homemade these will be out-of-this world! Cowgirlbeans Salsa Verde & Corn Tortillas
Salsa Verde Black Bean & Sweet Potato Enchiladas with Cashew Sour Cream |
- Enchiladas
- 1 jar Salsa Verde
- 10 Corn Tortillas, warmed (if you skip warming they will break)
- 2 cups cooked or 1 can Black Beans
- 3 Cooked Sweet Potatoes
- Chipotle in Adobo Sauce
- Smoked Paprika
- fresh Spinach
- Cashew Sour Cream
- 1/2 cup raw cashews (cannot be roasted), soaked in water 2 hrs. prior
- juice of 1/2 a lemon
- salt
- 1 tsp Apple Cider Vinegar
- Preheat oven 350 degrees
- Smash sweet potatoes in a bowl, add 1 chopped chipotle in adobo sauce and heavy sprinkle of smoked paprika. Taste, add more of both if needed.
- Pour half of the salsa verde in the bottom of a baking dish.
- Place a tortilla in the sauce, move around a bit to get saucy, then smear sweet potato mixture down the middle. Add spoonful black beans and spinach.
- Roll up and push to edge of pan.
- Repeat until fillings are gone and or your pan is full of enchiladas nestled next to each-other.
- Pour remaining salsa verde over enchiladas.
- Bake at 350 degrees for 20-30 minutes: you want them heated through and the tops of the tortillas browned and crispy.
- Serve enchiladas with a dollop of cashew cream and a salad with creamy avocado.
- Place soaked cashews, lemon juice, pinch of salt and vinegar in blender or food processor.
- Blend until thoroughly combined and creamy. Taste, add more of lemon, vinegar or salt as needed.