Description
Crispy Black Bean Sweet Potato Enchiladas are a delicious, hearty dish featuring a flavorful blend of ground chicken or beef, sweet potatoes, black beans, and a zesty taco-spiced filling wrapped in warm corn tortillas. Baked until crispy and topped with melted Mexican cheese, fresh avocado, and cilantro, these enchiladas make for a nutritious and satisfying meal perfect for family dinners or entertaining guests.
Ingredients
Units
Scale
Protein and Vegetables
- 1 lb ground chicken or ground beef (optional)
- 2 medium sweet potatoes, cubed (use 3 if not using meat)
- 1 yellow onion, chopped
- 1 cup canned black beans, drained
Seasonings and Sauces
- 3 tbsp taco seasoning
- 1/2 cup salsa or salsa verde
- 2 cup red enchilada sauce
Other Ingredients
- 16 (6-inch) corn tortillas, warmed
- Olive oil, for coating
- 2 cup shredded Mexican cheese blend
- 2 avocados, chopped or sliced
- 1 cup chopped fresh cilantro
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the enchiladas.
- Cook the meat and vegetables: If using meat, heat a skillet over medium-high heat and cook the ground chicken or beef. Add cubed sweet potatoes and chopped onions to the skillet, breaking up the meat as you cook. Continue cooking for about 5 minutes until the meat is browned and vegetables start to soften.
- Add seasonings and beans: Stir in the taco seasoning along with ½ cup of water and cook for 5 minutes until fragrant. Mix in the salsa and drained black beans. Once combined, remove the skillet from the heat.
- Prepare tortillas: Warm the corn tortillas in the microwave in 30-second intervals until they are pliable. Place them on a baking sheet and lightly rub one side of each tortilla with olive oil.
- Assemble enchiladas: Spoon about 2 tablespoons of the sweet potato and meat mixture down the center of each tortilla. Roll the tortillas up tightly and arrange them seam-side down on the prepared baking sheet.
- Bake enchiladas to crisp: Bake the rolled enchiladas for 10 minutes in the preheated oven to allow them to crisp up.
- Add sauce and cheese: Remove the baking sheet from the oven and evenly pour the red enchilada sauce over the crispy enchiladas. Then scatter the shredded Mexican cheese over the top.
- Final bake: Return the baking sheet to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Top the enchiladas with chopped or sliced avocados, fresh cilantro, and additional garnishes like yogurt, lime juice, and a sprinkle of sea salt as desired. Serve immediately and enjoy.
Notes
- If skipping the meat, increase the sweet potatoes to 3 medium for a vegetarian-friendly version.
- Warm tortillas carefully to avoid tearing; the microwave heating in short intervals helps prevent cracking.
- You can substitute red enchilada sauce with green salsa verde for a different flavor profile.
- Use a non-stick or well-oiled baking sheet to prevent the enchiladas from sticking during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
