My friend, said that if she were on death row (I wonder what got here there??), these enchiladas might be her last meal.  Yep, they are good.  But I’d say they are a little too healthy to be my LAST meal….I’d probably choose something with way more cheese and fat.  Anyway, this is a great recipe for the leftover Slow Cooker Black Beans from last night.  The kids had just beans and a cheese quesadilla instead, because I wasn’t sure they’d go for the salsa verde (you know they immediately start making gagging noises at the sight of something green these days).

Sweet Potato and Black Bean Enchiladas (from here)


2 large sweet potatoes
2 cups leftover Slow Cooker Black Beans
1 cup diced green chilies (2 small cans)
About 2 cups salsa verde
8 oz. Monterrey jack cheese, shredded
10 flour tortillas
Salt and pepper
Sour cream, one lime, and fresh cilantro, to garnish


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.

Serve, garnished with sour cream (mixed with the juice of a lime to loosen it) and chopped cilantro.