Crispy Black Bean Sweet Potato Enchiladas Recipe
Introduction
Crispy Black Bean Sweet Potato Enchiladas are a flavorful and satisfying dish perfect for any night of the week. Combining tender sweet potatoes, black beans, and a zesty enchilada sauce, this recipe offers a delicious twist on a classic favorite.
Ingredients
- 1 pound ground chicken or ground beef (optional)
- 2 medium sweet potatoes, cubed (use 3 if not using meat)
- 1 yellow onion, chopped
- 3 tablespoons taco seasoning
- 1/2 cup salsa or salsa verde
- 1 cup canned black beans, drained
- 2 cups red enchilada sauce
- 16 (6-inch) corn tortillas, warmed
- Olive oil, for coating
- 2 cups shredded Mexican cheese blend
- 2 avocados, chopped or sliced
- 1 cup chopped fresh cilantro
- Greek yogurt, limes, and sea salt for serving
Instructions
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: If using meat, cook it in a skillet over medium-high heat. Add the sweet potatoes and chopped onions, breaking up the meat as you cook. Continue cooking for about 5 minutes.
- Step 3: Stir in the taco seasoning and 1/2 cup of water. Cook for another 5 minutes until fragrant. Then mix in the salsa and black beans, and remove from heat.
- Step 4: Warm the tortillas in the microwave in 30-second intervals until pliable. Place them on a baking sheet and lightly brush one side with olive oil.
- Step 5: Spoon about 2 tablespoons of the sweet potato mixture down the center of each tortilla. Roll them up and place seam-side down on the baking sheet.
- Step 6: Bake the rolled enchiladas for 10 minutes until crispy. Then, pour the enchilada sauce evenly over them and sprinkle with the shredded cheese.
- Step 7: Bake for an additional 10 minutes until the cheese is melted and bubbly.
- Step 8: Remove from the oven and top the enchiladas with avocado, a dollop of Greek yogurt, chopped cilantro, a squeeze of lime juice, and a pinch of sea salt before serving.
Tips & Variations
- For a vegetarian version, omit the meat and use 3 sweet potatoes for a heartier filling.
- Try using salsa verde for a tangy variation on the sauce.
- To make it spicier, add chopped jalapeños or a dash of hot sauce to the filling.
- Warm tortillas just before assembling to prevent tearing and ensure easier rolling.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through to maintain crispiness. Avoid microwaving, which can make the tortillas soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble them a few hours in advance and refrigerate before baking. Just add extra baking time if baking straight from the fridge.
Can I use flour tortillas instead of corn tortillas?
While flour tortillas can be used, the recipe is designed for corn tortillas, which become nicely crispy when baked. Flour tortillas will yield a softer texture.
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Crispy Black Bean Sweet Potato Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 16 enchiladas, serving 6-8 people 1x
- Diet: Low Fat
Description
These Crispy Black Bean Sweet Potato Enchiladas offer a delicious and hearty meal featuring tender sweet potatoes, savory black beans, and optional ground chicken or beef, all rolled in warm corn tortillas and baked to perfection with a rich enchilada sauce and melted Mexican cheese.
Ingredients
Main Ingredients
- 1 pound ground chicken or ground beef (optional)
- 2 medium sweet potatoes, cubed (use 3 if not using meat)
- 1 yellow onion, chopped
- 3 tablespoons taco seasoning
- 1/2 cup salsa or salsa verde
- 1 cup canned black beans, drained
- 2 cups red enchilada sauce
- 16 (6-inch) corn tortillas, warmed
- Olive oil, for coating
- 2 cups shredded Mexican cheese blend
- 2 avocados, chopped or sliced
- 1 cup chopped fresh cilantro
- Greek yogurt, for serving
- Limes, for serving
- Sea salt, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s ready for baking the enchiladas later.
- Cook Meat and Vegetables: If using meat, heat a skillet over medium-high heat and cook the ground chicken or beef, breaking it up as it cooks, for about 5 minutes. Add the cubed sweet potatoes and chopped onions to the skillet and continue cooking together.
- Season Mixture: Stir in the taco seasoning and 1/2 cup water, cooking for another 5 minutes until fragrant. Then mix in the salsa and drained black beans. Remove the mixture from heat.
- Prepare Tortillas: Warm the corn tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side of each with olive oil to help them crisp up during baking.
- Assemble Enchiladas: Spoon approximately 2 tablespoons of the sweet potato and bean mixture down the center of each tortilla. Roll each tortilla tightly and arrange seam-side down on the baking sheet.
- Bake First Round: Bake the rolled tortillas for 10 minutes until they are crispy on the edges.
- Add Sauce and Cheese: Pour the red enchilada sauce evenly over the crispy enchiladas, then scatter the shredded Mexican cheese evenly on top.
- Bake Again: Return the enchiladas to the oven and bake for another 10 minutes until the cheese is melted and bubbling.
- Garnish and Serve: Top the finished enchiladas with chopped or sliced avocado, dollops of Greek yogurt, fresh cilantro, a squeeze of lime juice, and a pinch of sea salt to taste before serving.
Notes
- For a vegetarian version, omit the ground meat and increase sweet potatoes to 3 medium.
- Use salsa verde for a tangier flavor alternative.
- Warm tortillas sufficiently to prevent cracking when rolling.
- Olive oil helps achieve a crisp texture on the tortillas during baking.
- Serve with extra lime wedges and Greek yogurt on the side for added creaminess and brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: black bean enchiladas, sweet potato enchiladas, baked enchiladas, Mexican recipe, ground chicken enchiladas, vegetarian enchiladas
