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Crispy Black Bean Sweet Potato Enchiladas. Sweet potatoes and black beans seasoned with salsa and taco seasoning. If desired, add ground beef or chicken for extra protein. The mixture is rolled up into tortillas and baked until crispy. Then topped with enchilada sauce and cheese and baked again! These enchiladas are crunchy, saucy, spicy, and cheesy! These come together easily and are so delicious. Serve with plenty of avocado (of course), lime, and sea salt!
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Iโve always loved the combination of sweet potatoes and black beans. All December long I kept trying to think of a way to use them in a taco or chili recipe, but nothing ended up working out.
Then last week, between Christmas and New Year, I made these and we loved them so much. I was running through some ideas with my cousin, Abby, who adores any kind of Mexican cuisine. She lives in San Diego and is able to enjoy amazing Mexican food fairly often. Sheโs always my go-to person to chat with when Iโm creating Mexican-inspired dishes.
She kept telling me to make these โ like over and over for days. Finally, I did! Abby is also the very same girl who encouraged me to share a white chicken chili recipe. It took me months to make make it! Again, finally, I did, and to this day, that white chicken chili is our most popular recipe. Itโs so good!
When Abby says to make something, I really try to listen up! She seems to know whatโs going to hit the spot with people!
These enchiladas are like crispy rolled tacos, smothered in enchilada sauce and cheese. Itโs such a wonderful marriage of textures and flavors!
You can make this recipe with or without meat. I used ground beef because this is what my family prefers, but theyโre delicious with just sweet potatoes and black beans, too!
Here are the Details
Ingredients
- ground beef or chicken โ this is optional, but I like to use ground beef
- sweet potatoes โ use 3 if you are not going to use any meat
- yellow onion
- taco seasoning
- salsa or salsa verde โ whatever is in your pantry!
- canned black beans
- red enchilada sauce
- corn tortillas
- olive oil
- melty Mexican cheese
Ingredients โ for serving
- avocados
- plain Greek yogurt or sour cream
- cilantro
- fresh lime juice
- sesame seed and sea salt
Special Tools
You need a skillet and a sheet pan for this recipe.
Step 1: cook the filling
Use a large skillet to cook the meat (if using) with the sweet potatoes and onion. You want the meat to brown and the sweet potatoes to become tender. If youโre not using ground meat, you will need to add some oil to the pan for cooking.
Season everything up with your favorite taco seasoning, then add the salsa and black beans.
Step 2: roll the enchiladas and bake
Warm the corn tortillas, then roll the sweet potato mixture up and place on a baking sheet.
Now bake until crispy!
Step 3: smother the crispy enchiladas
When the pan is full of crispy enchiladas, pour over red enchilada sauce and really โsmotherโ the enchiladas in the sauce. Then, cover with a blend of melty Mexican cheeses.
Bake again until the cheese is super melty!
Step 4: serve
I serve these pretty simply: avocado, yogurt, lots of fresh cilantro, and lime juice!
Then, I love to sprinkle toasted sesame seeds and sea salt overtop. Simple and honestly so delicious. Everyone will love these!
Looking for more simple Mexican recipes? Here are a few favorites:
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema.
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Healthier Homemade Crunchwrap Supreme
Lastly, if you make these Crispy Black Bean Sweet Potato Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Black Bean Sweet Potato Enchiladas
Ingredientsย
- 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
- 2 avocados, chopped or sliced
- 1 cup chopped fresh cilantro
- Greek yogurt, limes, and sea salt, for serving
Instructionsย
- 1. Preheat the oven to 425ยฐF.2. If using meat, cook in a skillet set over medium-high heat. Add the sweet potatoes and onions. Break up the meat as you go, about 5 minutes.3. Add the taco seasoning and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the salsa and black beans. Remove from the heat. 4. Working in batches, warm the tortillas in the microwave in 30 second-intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of sweet potato mixture down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet. 5. Bake for 10 minutes, until crispy.ย Pour the enchilada sauce over the crispy enchiladas. Scatter the cheese all over the tortillas. Bake for another 10 minutes, until the cheese is melted and bubbling.6. Top the enchiladas with avocado, yogurt, cilantro, lime juice, and sea salt.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
As others have mentioned, this recipe needs a more specific quantity of the sweet potatoes (e.g. cup or weight) and also a clearer size for the cubes. I followed the recipe exactly and the sweet potatoes in my enchiladas were still very hard. I think they needed to cook longer on the stovetop? That or to be small diced rather than cubed. If the potatoes should be soft before rolling, that needs to be part of the recipe. I also ended up with WAY too much filling.
I like the idea of these but they didnโt turn out following the recipe as written.
Hey Rachel,
Thanks for trying this recipe and sharing your feedback, very sorry to hear you didn’t love it!
I appreciate the effort that went into creating this recipe, but I’m afraid it did not turn out well for me. The recipe could usefully mention that if you’re not using meat, you’ll need some oil in the pan with the onions and sweet potatoes. Five minutes in the skillet wasn’t enough to soften my sweet potatoes. It would be helpful if the recipe specified the size of “cubes,” since smaller cubes would cut faster. It would also be useful to get a weight measurement for the sweet potatoes; I ended up with too much filling from 2 sweet potatoes (I did not use meat). And the final 10 minutes in the oven was more than needed; my cheese overcooked.
Hi there,
Thanks for trying this dish and sharing your feedback, very sorry to hear you didn’t love it!
We loved these! Healthy and great flavor. It also made a lot. I was able to make a second dinner to freeze for later.
Hey Christy,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
The flavor of these were delicious!!! but i will say i was disappointed that the corn tortillas did not hold up well while eating. would try flour tortillas instead or maybe just forgo the tortillas and make a bowl version of this instead.
Hey Zia,
Thanks so much for trying this recipe and sharing your feedback! Very sorry to hear about the tortillas, flour should work better for you next time!
Question is there a way to prep ahead and cook the next day? Would it be ok assemble everything ? Or would the tortillas get soggy and not come
Out the same?
Hi Sarah,
You bet, I would make through step 4 and then cover and keep in the fridge. You can then bake as directed.
I hope you love this recipe!
Delicious. Can these be frozen
Hey Karen,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Yes, you can definitely freeze this. Happy November!๐๐
Huge fan of these!!!
Hey Alex,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
Loved the recipe! Any suggestions for keeping the corn tortillas from cracking. I tried the warming them and olive oil but didnโt work for me.
Hey Polly,
Thanks for making this recipe! Love hearing it turned out just right. I would try a different brand of tortillas next time, but corn tortillas can definitely be finicky. Have the best week!
This is spectacular. I didn’t make any changes. This would be a great for company. It’s so easy to make and comes out beautifully. I made the ground beef version.
Hey Nancy,
Happy Friday!! I appreciate you giving this recipe a try, Iโm so glad it was a winner!