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!

I’ve 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. She’s always my go-to person to chat with when I’m creating Mexican-inspired dishes.

She kept telling me to make these – 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. It’s so good!

When Abby says to make something, I really try to listen up! She seems to know what’s going to hit the spot with people!

These enchiladas are like crispy rolled tacos, smothered in enchilada sauce and cheese. It’s 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 they’re delicious with just sweet potatoes and black beans, too!

Here are the Details

Ingredients

• ground beef or chicken – this is optional, but I like to use ground beef
• sweet potatoes – use 3 if you are not going to use any meat
• yellow onion
• taco seasoning
• salsa or salsa verde – whatever is in your pantry!
• canned black beans
• red enchilada sauce
• corn tortillas
• olive oil
• melty Mexican cheese

Ingredients – 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 you’re 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 “smother” 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:

Salsa Verde Tortilla Soup

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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

Crispy Black Bean Sweet Potato Enchiladas – like a crispy rolled taco enchilada. So yummy

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