Black Bean and Sweet Potato Enchiladas Verdes

Steps

1. Step 1

   Put the sliced red onion in a jar or small bowl. In a small saucepan, warm the vinegar, water, sugar and salt over medium heat, stirring just until the sugar and salt dissolve, about 2 minutes. Pour over the onion and press it down so it is submerged. Set aside at room temperature while you cook; it will turn bright pink.

   5 min

   • 1 red onion
   • 1/2 cup white vinegar or apple cider vinegar
   • 1/2 cup water
   • 1 tbsp sugar
   • 1 tsp fine salt
2. Step 2

   Put the cashews in a heatproof bowl, cover with boiling water and let soak at least 30 minutes while you make the rest. (A quick shortcut: microwave the cashews in water for 2 minutes, then soak 15 minutes.)

   30 min, hands-off

   • 3/4 cup raw cashews
3. Step 3

   Heat the oven to 425°F. On a large rimmed baking sheet, toss the sweet potato cubes with the olive oil, cumin, chili powder, smoked paprika and salt until evenly coated. Spread in a single layer.

   10 min · 425°F

   • 2 lb sweet potatoes
   • 2 tbsp olive oil
   • 1 1/2 tsp ground cumin
   • 1 tsp chili powder
   • 1/2 tsp smoked paprika
   • 1 tsp fine salt
4. Step 4

   Roast the sweet potatoes for 25 to 30 minutes, stirring once halfway through, until tender and browned at the edges. Leave the oven on but turn it down to 400°F.

   28 min, hands-off · 425°F

5. Step 5

   Drain the cashews and blend them with 1/2 cup fresh water, the lime juice and salt until completely smooth, 1 to 2 minutes, scraping down the sides. Add water a tablespoon at a time until it pours like thin sour cream. Pour into a small bowl or squeeze bottle and refrigerate.

   5 min

   • 3/4 cup raw cashews
   • 1/2 cup water
   • 2 tbsp lime juice
   • 1/2 tsp fine salt
6. Step 6

   In a large bowl, combine the roasted sweet potatoes, black beans, garlic and chopped cilantro. Mash about a quarter of the mixture against the side of the bowl with a fork so the filling holds together, leaving the rest in chunks. Taste and add salt if needed.

   5 min

   • 2 cans black beans (15 oz each)
   • 3 cloves garlic
   • 1/3 cup cilantro
7. Step 7

   Spread 1 cup of the salsa verde over the bottom of a 9×13-inch baking dish.

   2 min

   • 1 cup tomatillo salsa verde (about two 16 oz jars)
8. Step 8

   Make the tortillas pliable so they don't crack: brush both sides lightly with the neutral oil, stack them, wrap in a damp kitchen towel and microwave for 45 to 60 seconds. (No microwave? Warm them a few at a time in a dry skillet over medium heat, about 20 seconds a side.)

   3 min

   • 12 corn tortillas (6-inch)
   • 1 tbsp neutral oil
9. Step 9

   Working one at a time, spoon about 1/3 cup filling down the center of a tortilla, roll it up snugly and set it seam side down in the dish. Repeat with all 12, packing them in two rows.

   10 min

10. Step 10

    Spoon the remaining 2 cups salsa verde evenly over the enchiladas, covering the tortillas so they don't dry out, and scatter the cheese over the top if using.

    3 min

    • 2 cups tomatillo salsa verde (about two 16 oz jars)
    • 1 1/2 cups shredded Monterey Jack cheese
11. Step 11

    Bake at 400°F for 20 to 25 minutes, until the sauce is bubbling at the edges and the cheese is melted and spotted brown.

    22 min, hands-off · 400°F

12. Step 12

    Let the pan rest 5 minutes so the enchiladas set. Drizzle generously with cashew crema, top with drained pickled onions and a few cilantro leaves, and serve.

    5 min

    • cilantro leaves, for serving

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026