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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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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:
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!
Crispy Black Bean Sweet Potato Enchiladas
Ingredients
- 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
Instructions
- 1. Preheat the oven to 425°F.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. 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.
Everyone in this house loves this recipe! I’ve made it vegetarian and with ground beef and it’s much better with beef. Great with either corn or flour tortillas. Be sure to have plenty of tortillas as it makes a ton of filling!
Hi Alyssa! Thank you so much for giving the recipe a try! I’m so glad the household is loving it! 🙂 xT
The recipe says 20 min pre and 40 min cook time , but it’s only 20 min cook time !
Hi Althea,
Sorry for any confusion!! I hope you love this recipe, please let me know if you give it a try!
Sounds delicious
Can I cook all the ingredients together and add them to the corn tortillas after instead of putting them in the oven?
Hi Donna,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xx
Hi Tieghan! This recipe sounds amazing! I don’t love red enchilada sauce – any substitution recommendations? Thank you!!
Hi Amber,
How about a salsa? That would work nicely for you! I hope you love this recipe! xT
Ooh, yum! Great idea. Thank you!!
Absolutely delicious…..
Loved it
I never thought the flavor would be so richz
Hey Paula,
Thank you so much for trying this dish, I am so glad to hear it turned out well for you! Have an amazing day! xx
I could eat these on repeat (and probably will)! After spraying each tortilla lightly with cooking spray as I stacked them, I wrapped them in foil and warmed in oven as it was preheating and I prepared the filling. I didn’t have trouble with them splitting and they browned nicely. I used one sweet potato and ground turkey. After making a sheet pan full, I have an enough filling to make another batch tomorrow.
Thanks for another delicious recipe!
Hey Anne,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT
The tip of warming the tortillas in the oven while preheating was fantastic! Thank you!
This recipe was very time consuming. It was good but the directions were very vague. My tortillas stuck to the pan a bit so next time I would put the olive oil on the side of the tortilla that is on the baking sheet but the directions didn’t specify that.
Hi Grace,
Thanks for trying this recipe and sharing your feedback. So sorry to hear it was so time consuming. Please let me know if you try them again. xx
My husband and I loved this recipe! As suggested, I added ground chicken and used the Whole Foods 365 brand corn tortillas which held together pretty well. The edges of the enchiladas stayed crispy, while the centers where I poured the enchilada sauce were soft. The recipe is a little putsy, so definitely plan to make it when you have alotted enough time. Thanks for another winning recipe!!
Hey Pam,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
These were very good and easy to make. I used the whole foods brand of tortillas and didn’t have any problems with splitting. I also used rotisserie chicken to add in rather than use ground chicken. I used half the sauce as I thought it was enough but then wished I had a little more when we reheated them for leftovers the next day. Overall, this was a good addition to the menu and will be on a regular rotation.
Hey Sarah,
Wonderful! Love to hear this recipe turned out well for you, I appreciate you making it! Happy Sunday! xT
Dear Tieghan,
thank you so much for sharing this receipt, I made the vegetarian option, it was super-jummy. As I couldn’t buy Enchilada-sauce (I am not living in the US), I used a receipt from another Blog, which was good, but not perfect.
Do you maybe have a receipt for Enchilada-Sauce 😀? Otherwise, I’ll order online the next time.
Kindest regards, Madeleine
Hey Madeleine,
Amazing!! Love to hear this recipe was enjoyed, I appreciate you making it! So sorry, I do not have an enchilada sauce recipe. Have the best weekend:) xx
Check out Chili Pepper Madness. His name is Mike and has a green and red enchilada sauce recipe.
Really nice. We loved them. I used chicken mince. I also used flour tortillas as that’s what I had and they crisped up a bit. Probably not as much as yours but worked fine anyway.
Hey Gill,
Amazing! So glad to hear this recipe was a hit, I appreciate you making it! Have the best week:) xT
Made this for dinner last night….the flavors are good but there are a couple challenges in the directions department! I bought corn tortillas and there is no way to roll them without having them split open. I warmed them in the microwave and spritzed with oil before filling and attempting to roll. Some rolled okay but split while I was waiting for the oven to preheat. Other split immediately. This has been my past experience with corn tortillas, so I wasn’t necessarily surprised. And nothing got crispy, really….I just had this rather messy-looking pile of “stuff” when I took them out to top with the enchilada sauce. Since we eat partially with our eyes, this was definitely not the best presentation!
That being said, the flavor was good. I added ground beef to mine and used medium salsa to give it some kick. If I made it again, I would either use flour tortillas or maybe crispy corn taco shells….but I wouldn’t repeat it as written.
Hi Julie,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had issues with the tortillas. I have found that corn tortillas can definitely be finicky, I like to try different brands and have found the best luck using Whole Foods 365 brand. Flour tortillas will definitely work for you, but they won’t crisp up like corn tortillas. I hope this helps for next time. Thanks again! xx
I loved this recipe but had the same issues with the tortillas. it ended up a mess on the pan but i just doused it i. cheese and baked- and we ate it like nachos. Still delicious!
Thanks so much, Kelley! Sorry to hear about your tortillas, corn tortillas can be so finicky! I appreciate you trying the recipe! xT
In the video on Instagram it looked like you poured broth or something in before the salsa, but not seeing that in the recipe. Am I missing something?
Hey Krystal,
You can follow the recipe as written, no broth is needed in this recipe. Please let me know if you have any other questions! xT
Does it freeze well?
Hi Nancy,
You bet, just freeze before step 5. I hope you love this recipe, please let me know if you have any other questions! xT
These were super easy to meal prep by making the filling ahead of time and then rolling before baking. The recipie yielded enough for leftovers for lunch the next day and were just as delicious day 2. These will be on regular rotation. Family loved them!
Hey Steph,
Fantastic! Thanks so much for trying this recipe and your comment, love to hear it was enjoyed! Have the best weekend:)