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Crispy Black Bean Sweet Potato Enchiladas Recipe

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3.8 from 5 reviews

These Crispy Black Bean Sweet Potato Enchiladas combine hearty sweet potatoes and black beans with a zesty enchilada sauce and a blend of Mexican cheese. Perfect as a comforting, flavorful dinner, this recipe can be made with or without ground chicken or beef for versatility. The tortillas are baked to a satisfying crispiness before being smothered in tangy sauce and melted cheese, then topped with fresh avocado, cilantro, and a dollop of Greek yogurt for added creaminess and brightness.

Ingredients

Main Filling

  • 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

Enchiladas Assembly

  • 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

For Serving

  • Greek yogurt
  • Limes (for juice)
  • Sea salt

Instructions

  1. Preheat and Cook Meat: Preheat the oven to 425°F (220°C). If using ground chicken or beef, cook it in a skillet over medium-high heat, breaking it up as it cooks for about 5 minutes until browned.
  2. Add Vegetables and Seasoning: Add the cubed sweet potatoes and chopped onion to the meat in the skillet. Continue cooking together for about 5 minutes, allowing the sweet potatoes to start softening. Sprinkle in the taco seasoning and add 1/2 cup water; cook until fragrant.
  3. Mix in Salsa and Beans: Stir in the salsa or salsa verde and the drained black beans. Remove the skillet from heat once the mixture is well combined and heated through.
  4. Prepare Tortillas: Warm the corn tortillas in the microwave in 30-second intervals until pliable to prevent cracking when rolling. Place the warmed tortillas on a baking sheet and brush one side with olive oil to promote crispiness.
  5. Assemble Enchiladas: Spoon about 2 tablespoons of the sweet potato and bean mixture down the center of each tortilla. Roll the tortillas tightly and arrange them seam-side down on the oiled baking sheet.
  6. Bake Enchiladas to Crisp: Bake the rolled tortillas for 10 minutes in the preheated oven to crisp the tortillas.
  7. Add Sauce and Cheese: Remove the baking sheet and pour the red enchilada sauce evenly over the crispy enchiladas. Sprinkle the shredded Mexican cheese blend over the top.
  8. Final Bake: Return the baking sheet to the oven and bake for another 10 minutes until the cheese is melted, bubbly, and slightly golden.
  9. Garnish and Serve: Remove from oven and top the enchiladas with chopped or sliced avocado, dollops of Greek yogurt, fresh cilantro, a squeeze of lime juice, and a pinch of sea salt. Serve immediately.

Notes

  • For a vegetarian version, omit the ground meat and use an extra sweet potato as suggested.
  • Use corn tortillas for authentic flavor and better texture after baking.
  • Warming tortillas before rolling prevents breakage and helps them crisp better during baking.
  • Adjust the level of heat in the enchilada sauce and salsa to your taste preference.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

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