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–+ servings
Crispy Black Bean Sweet Potato Enchiladas.

Crispy Black Bean Sweet Potato Enchiladas Your New Favorite Dish

These Crispy Black Bean Sweet Potato Enchiladas are a comforting vegetarian favorite filled with sweet potatoes and black beans, topped with zesty sauce and fresh garnishes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Ground Chicken or Ground Beef (optional) Can be replaced with extra beans for a vegetarian twist.
  • 2 medium Sweet Potatoes Use 3 if omitting the meat.
  • 1 medium Yellow Onion Sauté until tender for a sweeter taste.
  • 2 tbsp Taco Seasoning For a burst of spice and flavor.
  • 1 cup Salsa or Salsa Verde Select your favorite.
  • 1 can Canned Black Beans Drain and rinse.
For Assembly
  • 1 cup Red Enchilada Sauce Adds moisture and flavor.
  • 8 pieces Corn Tortillas Warm them up beforehand.
  • 2 tbsp Olive Oil Brush on tortillas.
  • 1 cup Shredded Mexican Cheese Blend Choose a dairy-free option if preferred.
For Garnishing
  • 2 medium Avocados Slice or dice before serving.
  • 1 cup Chopped Fresh Cilantro For freshness.
  • 1 cup Greek Yogurt Can substitute for sour cream.
  • 2 medium Limes Squeeze for added flavor.
  • 1 tsp Sea Salt To taste.

Equipment

  • Skillet
  • Baking Sheet
  • microwave
  • oven

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Sauté the filling by cooking the ground meat (if using), cubed sweet potatoes, and chopped onions in a skillet over medium-high heat for about 5 minutes.
  3. Stir in taco seasoning and a splash of water, cooking for another 5 minutes before mixing in salsa and drained black beans.
  4. Warm corn tortillas in 30-second intervals in the microwave until pliable, brushing one side with olive oil.
  5. Fill each tortilla with about 2 tablespoons of the filling and roll them up tightly, placing seam-side down on a baking sheet.
  6. Bake for 10 minutes until crispy, pour red enchilada sauce over the top, sprinkle with cheese, and bake for another 10 minutes until cheese is melted.
  7. Garnish with fresh avocado, Greek yogurt, cilantro, lime juice, and sea salt.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2.5mg

Notes

For an extra kick, consider adding diced jalapeños to the filling.

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