Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients
Vegetarian, Gluten free
∙ Serves 5
Produce
2 small cans (4 ounces each) diced green chiles
1 can Black beans
1/4 cup Cilantro, fresh
2 cloves Garlic
1 Jalapeno, medium
1/4 cup Red onion
1 1/4 lbs Sweet potatoes
Condiments
2 tbsp Lime juice
2 cups Salsa verde, mild
Baking & spices
1 Black pepper, Freshly ground
1/4 tsp Cayenne pepper
1/2 tsp Chili powder
1/4 tsp Salt
Nuts & seeds
1/2 tsp Cumin, ground
Bread & baked goods
10 Corn tortillas
Dairy
2 oz Feta cheese
8 oz Jack cheese, grated
2 tbsp Sour cream
Liquids
1 tbsp Water
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