I made these enchiladas a while back, and froze the leftover filling since it made way more enchiladas than I needed. It was a cinch to thaw it out and bake with fresh tortillas and cheese. This is the complete recipe if you are making them from scratch.
Sweet Potato and Black Bean Enchiladas
serves 4-6
2 large sweet potatoes
2 cups leftover Slow Cooker Black Beans or 16 oz canned black beans, rinsed
1 cup diced green chilies (2 small cans)
About 2 cups salsa verde (buy this in the Mexican food section of the grocery)
8 oz. pepper jack cheese, shredded
10 flour tortillas
Salt and pepper
Preheat the oven to 350°F.
Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
In a large bowl, combine the cooked sweet potato, black beans, diced green chilies, salt and pepper. Mix to combine.
In a large baking dish, spread 1 cup of the salsa verde. Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up. Place the enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining cup of salsa verde and the remaining cheese.
Place in the oven and bake for 20 minutes, until the cheese is melted and the sauce is bubbly.
