Description

These Crispy Black Bean Sweet Potato Enchiladas combine hearty ground chicken or beef with sweet potatoes, black beans, and a flavorful blend of taco seasoning and salsa. Wrapped in corn tortillas, baked to crispy perfection, and topped with melted cheese and fresh avocado, this dish offers a wholesome and satisfying meal bursting with Tex-Mex flavors, perfect for a family dinner or entertaining guests.

Ingredients

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Main Ingredients

1 lb ground chicken or ground beef (optional)
2 medium sweet potatoes, cubed (use 3 if not using meat)
1 yellow onion, chopped
3 tbsp taco seasoning
1/2 cup salsa or salsa verde
1 cup canned black beans, drained
2 cup red enchilada sauce
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

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Instructions

Preheat Oven: Preheat your oven to 425°F to ensure it’s ready for baking the enchiladas to a crispy finish.
Cook Meat and Vegetables: In a skillet over medium-high heat, cook the ground chicken or beef, breaking it up as it cooks, for about 5 minutes. Add the cubed sweet potatoes and chopped onion, cooking together until tender.
Season and Combine: Stir in the taco seasoning and ½ cup water, cooking for 5 minutes until fragrant. Mix in the salsa and black beans, then remove the skillet from heat.
Prepare Tortillas: Warm the corn tortillas in the microwave in 30-second intervals until pliable. Place them on a baking sheet and rub one side with olive oil.
Assemble Enchiladas: Spoon about 2 tablespoons of the sweet potato mixture down the center of each tortilla. Roll the tortillas tightly and arrange them seam-side down on the baking sheet.
Bake First Time: Bake the rolled enchiladas for 10 minutes to crisp up the tortillas.
Add Sauce and Cheese: Remove the baking sheet from the oven, pour the red enchilada sauce over the enchiladas, and scatter shredded cheese evenly on top.
Bake Second Time: Return the baking sheet to the oven and bake for another 10 minutes, or until the cheese is melted and bubbling.
Garnish and Serve: Top the hot enchiladas with chopped avocado, fresh cilantro, and, if desired, a squeeze of lime juice and sea salt. Serve immediately for best flavor and texture.

Notes

If you prefer a vegetarian version, omit the meat and increase sweet potatoes to 3 medium cubes for extra substance.
Warming the tortillas before rolling helps prevent cracking during assembly.
Using a Mexican cheese blend provides an authentic flavor and excellent melting quality.
Feel free to customize the toppings with sour cream or Greek yogurt for added creaminess.
For extra heat, add jalapeños or a dash of hot sauce to the filling or sauce.

Nutrition

Serving Size: 1 enchilada
Calories: 360
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 20g
Cholesterol: 55mg