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Crispy Black Bean Sweet Potato Enchiladas Recipe

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4.2 from 6 reviews

These Crispy Black Bean Sweet Potato Enchiladas offer a deliciously hearty and flavorful meal combining roasted sweet potatoes, black beans, and optional ground chicken or beef, all wrapped in warm corn tortillas, baked to crispy perfection, then topped with melted cheese and fresh garnishes like avocado, cilantro, and tangy Greek yogurt.

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

Toppings and Garnishes

  • 2 avocados, chopped or sliced
  • 1 cup chopped fresh cilantro
  • Greek yogurt, for serving
  • Fresh limes, for serving
  • Sea salt, for seasoning

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the enchiladas.
  2. Cook Meat and Vegetables: If using ground chicken or beef, heat a skillet over medium-high heat. Add the meat, sweet potatoes, and chopped onion, breaking up the meat as it cooks. Cook for about 5 minutes until the meat is browned and the vegetables begin to soften.
  3. Add Seasonings and Beans: Stir in the taco seasoning and 1/2 cup water, cooking for another 5 minutes until fragrant and well combined. Mix in the salsa or salsa verde and the drained black beans, then remove the mixture from heat.
  4. Prepare Tortillas: Warm the corn tortillas in the microwave in 30-second intervals until pliable. Place tortillas seam side up on a baking sheet, and brush one side with olive oil.
  5. Assemble Enchiladas: Spoon about 2 tablespoons of the sweet potato and bean mixture down the center of each tortilla. Roll each tortilla tightly and place seam side down on the prepared baking sheet.
  6. Bake Crispy: Bake the rolled tortillas for 10 minutes, until they become crispy.
  7. Add Sauce and Cheese: Pour the red enchilada sauce evenly over the crispy enchiladas and scatter the shredded Mexican cheese blend on top.
  8. Final Bake: Return the enchiladas to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
  9. Add Toppings and Serve: Remove from oven and top with chopped or sliced avocado, a dollop of Greek yogurt, fresh cilantro, a squeeze of lime juice, and a sprinkle of sea salt. Serve immediately for best flavor and texture.

Notes

  • The recipe is flexible; omit the meat to keep it vegetarian and add an extra sweet potato instead.
  • Warming the tortillas prevents cracking when rolling the enchiladas.
  • Use fresh lime juice to brighten the flavors just before serving.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
  • For a spicier dish, use a hotter salsa or add some diced jalapeños to the filling.

Find it online: https://glowcooks.com/crispy-black-bean-sweet-potato-enchiladas-recipe/