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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!
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
Servings: 6
Calories Per Serving: 497 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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.
This post was originally published on January 8, 2025
Which tortillas do you use for this?
Hi Stacy,
I used corn tortillas for this recipe. Please let me know if you have any other questions! xT
This entree is a keeper. My goal this year is to “shop” my pantry & freezer more. I always have canned/dried black beans in my pantry & already had Salsa Verde. I had froze a bag of pre cut sweet potatoes for a planned entree that did not get made. For the protein, I made creative use of leftover pumpkin sausage links that I purchased at a farmer’s market & froze this past fall. I thought it might compliment the sweet potatoes in this entree & it did!
Thank you for your delicous receipes!
Hey Gail,
Love this goal of yours! So glad you were able to make this recipe with what you already had on hand:) Thanks for giving it a try! xT
We absolutely loved this recipe—thank you so much for sharing it! We put our own little spin on it by adding corn on top of the cheese, using Hatch enchilada sauce, and swapping lime for lemon. The flavors were amazing, and it was such a hit that we’re already looking forward to making it again. Truly, well done—your recipe brought so much joy to our table. Thank you!
Thanks so much, Michael! I’m so glad this dish turned out well for you, I appreciate you making it! xx
This sounds fantastic! Do you think it could be as good with flour tortillas? We don’t have a microwave and I can’t seem to ever get the corn ones not to break.
Hi Kristen,
Thanks so much! Yes, flour tortillas will work for you, they just won’t get as crispy as the corn tortillas. I hope you love this recipe! xx
My 18 year old daughter just made these enchiladas and they are delicious! My husband and I both tested positive for Covid and she surprised us by making this yummy recipe.
For all the comments on the sweet potatoes being cooked enough they were.
Hi Denise,
Thanks so much to your daughter for making this recipe, I’m so glad to hear it was enjoyed! Wishing you and your husband a speedy recovery! xT
I am wondering if the sweet potato will be cooked through since this is a fairly short cook time? Maybe dice them very small or roast ahead of time? I am looking forward to making this. Thanks!
Hi Patty,
I didn’t have any issues with this as they will cook in both the skillet and oven:) Please let me know if you give this recipe a try! xx
Are you ever inspired by something personal to make a new recipe. It seems is always based on someone else’s recommendation or experiences, your siblings, Nonnie, SIL, Cousin, Mom, etc. The only time I have ever heard you be inspired is and experience or recipe from your childhood, but you are over 30 years old now so that seems strange. Have none of your experiences in the past 15 years given you inspiration?
I’m sorry you are so sad. However, you can still be kind or stop visiting this site if it upsets you so much. I hope things get better for you soon. Maybe start your own blog! 🙂
I am not sad or upset. I never said anything alluding to either of those things. I was not being mean. I simply would love to know what inspires Tieghan in her adult life. Not ideas from her family members or her memories from childhood. Most people draw from their experiences for inspiration, so I think it would nice for Tieghan to share what inspires her. I hope you have a wonderful day full of love and light!!
Tieghan, you deleted my comment in which I suggested you be accountable. Are you going to apologize for lying and gaslighting people about Austria?
Please stop being hateful. This is her blog and she can post or not post anything she wants. Maybe it’s time you stop visiting this site and try to find something that makes you feel fulfilled and happy. Hugs
Sara, are you on the HBH payroll? Why are you going so hard for her?
Asking a genuine question is not hateful. Lying isn’t acceptable behavior from a public figure. She’s in her 30s, it’s time for her to grow up and take ownership of her behavior.
Tieghan, I see you deleted my comment from earlier suggesting you get out and actually enjoy some food instead of relying on your cousins, sister-in-law and brothers for inspiration. Can you name one thing on this blog you created because YOU had it somewhere and personally enjoyed it? I don’t think anyone cares about your cousin Abby’s opinion when they come to this blog for “recipes” YOU, the “creator,” develop.
How rude of you. Don’t follow her rather than stoop to demeaning comments.
How is that demeaning? She is a 4x NYT best selling cookbook author. At this point, 99.99999% of her recipe origins are “so and so told me to make this” OR “my dad only made us tacos and chicken and rice” OR “I had a Caesar salad with my nana one time and threw up.” How does that inspire YOU, Rebecca?
And before you come for me, Rebecca. She has a recipe intro in her newest cookbook that talks about throwing up after eating a Caesar salad. It has also been referenced numerous times on this blog. How does that inspire you?
I agree. Do not care at all what Cousin Abby likes to eat. (Sorry Cousin Abby) I’m tired of these fake origin stories. It’d be better for her to just say “I needed a recipe to post today bc algorithm so I took an old recipe off the internet and changed one ingredient for you. Hope you love it .” The rambling monologues need to end. None of it is real. Tieghan spends her days alone in her pajamas, not busily preparing meals for her huge family.
Wow sounds delicious thanks so much I thinks I might sauté some salmon instead of meat and flake that in. Can’t wait to make these. Thanks again for the recipe
Love this idea, Lisa!! I hope you enjoy this recipe, let me know how it turns out for you! xx
There are quite a few authentic Mexican restaurants in Silverthorne and surrounding areas. Maybe you need to leave the house and go out and experience some of them! Mercado La Perla is wonderful.
As a local to Silverthorn Mercado La Perla is awesome! Beef tongue tacos, birria, menudo, salsas all top notch. They have a pork stew that is amazing. Teighan you should go they have really great salsa verde!
Can these be frozen?
Hey Anne,
Totally, I would freeze before baking, but that will work nicely for you! I hope you love this recipe! xx
Are the sweet potatoes raw when you add them to the skillet? I’m wondering if raw, will they be cooked through enough after coming out of the oven. Thanks for your help.
Hi Ruth,
Yes, they will be raw when they are added to the skillet. After cooking in the skillet and oven, they will be fully cooked. Please let me know if you have any other questions! xx
These look and sound delicious! This is probably a dumb question, but does the olive oil go on the outside of the tortillas so they don’t stick to the pan? Can’t wait to try this recipe, I always love your ideas!
Thanks so much, Nancy!! Not dumb at all, yes, it will help prevent the tortillas from sticking to the pan and to each other. I hope you love this recipe! xx
You said “we” enjoyed them so much between Christmas and New Years but isn’t your family in Austria? Do you have friends and other family you were cooking for?
Also, Colorado literally used to be part of Mexico and there is amazing Mexican food where you live. You should get out more.
I absolutely cannot believe your comment. Nasty and mean! You don’t know what work obligations she might have had to keep her in the states. You can’t even begin to understand the amount of traveling she did prior to the holidays. Get off her blog.
A lot of people travel for work, Christine. It’s not unusual. And if she had work obligations that kept her here, she could say THAT. You seem to also think she was meant to go to Austria and didn’t. Now she is saying she was never going?
You cannot be serious in defending her bullshit.
I travel weekly, year-round, for my job, quite a bit more than Tieghan does so I actually can understand it. The amount she travelled makes no difference in why she cannot simply say ‘ I decided not to go to Austria with my family like I planned because of ____”. To simply ignore it and then come back and act surprised that people thought she was going after she explicitly said she was multiple times is what is concerning. I have been visiting this blog for years. Recently I have noticed there is a huge disconnect between the life Teighan portrays she is leading and then one she actually leads. I guess jokes on us, this is super common with influencers as everyone knows.
Maybe it’s time you step back from the internet for awhile and find something better to do than to be hateful. This is her blog and she can do as she wants. It’s not just a blog for you. Go find something that makes you happy! Try to be kind. Find another blog to follow if she isn’t doing what you want. Hey…start your own blog! Go for it! Hugs!
Leslie sounds like a mean girl. They all do. Sad little things.