Ingredients

The following ingredients have 6 Servings
  • 3 - 4 Sweet Potatoes (medium-sized)
  • 1 - 2 Poblano Chiles or Jalapeno Peppers (also known as Pasilla, roasted and peeled)
  • 1 teaspoon Honey
  • (1) 14-ounce can Black Beans (drained)
  • 1/4 Red Onion (finely diced)
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin Powder
  • 1 teaspoon Salt
  • 8 - 10 Corn Tortillas (uncooked, if possible)
  • 15 - 16 ounces Salsa Verde (refrigerated section of grocery store)
  • 2 - 3 cups Mexican Cheese Blend
  • Avocado (as a garnish on top)
  • Light Sour Cream
  • Cilantro

Instruction

  • Pierce sweet potatoes with a fork. Cook in the microwave on high or 5-8 minutes, depending on the size of the sweet potatoes. Set aside. May also roast in the oven. Once slightly cooled, peel potatoes and place in a bowl to mash.
  • Heat oven to 400 degrees. Place poblano chile on oven rack and cook for 10-12 minutes, or until the inside is soft and the outside skin can easily be peeled. After the poblanos have been peeled, chop into bite-size pieces and drizzle with a touch of honey and salt. *If you use jalapeno peppers, you don't need to roast them if you are short on time. Finely dice the jalapenos and remove the seeds and inner ribbing for less heat.
  • Finely dice the red onion.
  • Drain the liquid off of the black beans before adding it to the sweet potato filling.
  • In a large bowl, combine sweet potatoes, poblanos, honey, red onion, black beans, chili powder, cumin, and salt.
  • Heat the corn tortillas. When you place the corn tortillas over medium-low heat, they become pliable and easy to roll up.
  • Spread 1 - 2 Tablespoons of salsa verde in the bottom of baking dish. Place a generous amount of sweet potato filling into each corn tortilla. Sprinkle with Mexcian cheeses. Roll up seam side down.
  • Top with salsa verde and Mexican cheeses. Once you add the cheese, cover the dish with foil to allow the filling to warm without browning the top too much.
  • Bake for 18-20 minutes. Remove the foil and continue to cook for 5-10 minutes longer, or until the cheese is bubbly.
  • Top with fresh avocado and light sour cream, if so desired. If the poblano spice is too much for some people, have a bowl of sour cream nearby. It takes away a lot of the heat and makes them extra creamy.