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
Scale
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
