1-Preheating and Roasting Sweet Potatoes: First, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, coat the flat sides lightly with olive oil, and bake them flat-side down for 30 to 35 minutes until tender. While the potatoes roast, gather your other ingredients to keep things moving smoothly.

2-Preparing the Filling: Once the sweet potatoes are done, in a mixing bowl, combine the black beans, grated Monterey Jack cheese, feta cheese, diced green chiles, jalapeño, garlic, lime juice, ground cumin, chili powder, cayenne pepper, salt, and black pepper. Scoop out the cooked sweet potato flesh, mash it, discard the skins, and stir it into the mixture. Taste and adjust seasoning as needed.

3-Warming and Assembling Tortillas: Warm the tortillas individually or in a microwave and cover them with a tea towel to keep warm. For more on similar hearty recipes, check out our sweet potato casserole guide for additional inspiration. Spread about ½ cup of the filling down the center of each tortilla, wrap the sides over, and place them seam side down in a 9 by 13-inch baking dish that you’ve coated with about ½ cup of salsa verde.

4-Baking and Finishing Touches: Top the enchiladas with the remaining salsa verde and grated Monterey Jack cheese, then bake for 25 to 35 minutes until the sauce bubbles and the cheese is lightly golden. Let cool for 5 minutes before whisking the sour cream with water to make a drizzle and pouring it over the top. Finally, garnish with chopped red onion and cilantro, then serve immediately.