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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
Another excellent recipe! Thank you. For those wondering yes the sweet potato will cook through. And on another note I’m truly appalled by some of the comments you are getting. With all that’s going on in the world right now people seem to be getting meaner and crazier and lashing out at others without a thought. Unfortunately the internet seems to encourage this bad behaviour.
Thanks so much for your kind message, Charna:) So glad to hear this dish turned out well for you, I appreciate you making it! xT
Made last night and they were delicious. Made the vegetarian way and I had extra filling. I used the broiler to get crispy, which is a must. They didn’t get crispy with just the olive oil and regular temp. Would highly recommend.
Hey Kathryn,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT
Made these on our snow day and they were delish! Ended up with extra filling since I added ground beef so I froze the rest for another night.
Thanks so much, Kristin! I appreciate you trying this recipe and your feedback, so glad it turned out well for you! xx
Made the veggie version of these with my favorite Siete enchilada sauce. My whole family gobbled these up, including my 4 and 2 year olds 🙂 we will definitely make these again, they were so comforting on a cold night!
Hi Amelia,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! XxT
Mishearing your Instagram story turned into a fun twist on this recipe. My coworker, Maggie, told me to buy something fun at the store last week so I bought Primal Kitchen’s buffalo avocado sauce to use another time. You posted this on your story this week and when you said to add enchilada sauce on top I completely misheard and thought you said buffalo sauce. So I went to the store this week and bought all the ingredients for this, except for enchilada sauce. Now imagine my surprise when I sat down and read the recipe closely and realized buffalo sauce wasn’t in the recipe and I need to get my ears checked. Anyways…I ended up topping some of them with salsa and some of them with buffalo sauce and ended up enjoying the buffalo sauce more. I think it paired nicely with the creaminess of the avocados and the sour cream I used.
Hey Maxwell,
Lol well, at least they turned out yummy! I will have to try it, I know my brothers will love that! Thanks for sharing what worked well for you. xx
Hi. I am making these now! They sound delicious and healthy too. Do you know if these can be frozen and pulled out for a hot weeknight dinner?
Hi Nan,
Thanks so much for trying this recipe! Totally, that will work nicely for you:) Have a great Sunday! xT
So delish! My only question is that my corn tortillas broke a little. Would it be ok to use flour? I prefer them anyway :).
PS – My hubby is cousins with Robbi B – Becky’s husband! I gave you a shout out on insta 🙂
Hi Angela,
Lol love that, small world:)
Thank you so much for making this recipe and your feedback! So glad it was enjoyed. Yes, you could definitely use flour tortillas:) Have a great Sunday! xx
Hi, Im trying a lower carb lifestyle, could I use low card tortillas?
Hi Sheri,
Sure, I don’t see why that wouldn’t work for you. I hope you love this recipe! xT
Made these last night for dinner guests and it was a hit. Substituted butternut squash for sweet potato because that’s what I had in the house. Delicious!
Thanks so much, Mary! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT
Sweet potatoes come in varying sizes, how many cups do you recommend?
My corn tortillas all broke apart even with the warming and the olive oil, any suggestions?
have you tried with flour tortillas instead which might be sturdier.
Hi Debra,
I would say about 3 cups of sweet potatoes. You could try a different brand of corn tortillas, they can be finicky. Flour tortillas will work for you, they just won’t be as crispy. I hope this helps! xT
Yet another recipe by you that is absolutely amazing! My husband does not care sweet potatoes, and he went back die seconds. I even made homemade corn tortillas. 🙂
Hi Amy,
Yay!! Love to hear this dish turned out well for you, I appreciate you making it! Have a great day! xx
Really great recipe! I did not do the step to crisp them…just made traditional enchiladas and everyone LOVED!!
Hi Jill,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
The flavors were really delicious, however the sweet potatoes were raw after the suggested cook times. I decided to cover the dish with foil and bake for another 15 minutes or so. Wondering if the potatoes should be par boiled first?
Hi Maggie,
Thanks for trying this recipe and sharing your feedback! Sorry to hear you had some issues with the sweet potatoes. Any chance they were cut too large? I didn’t need to par boil them, but it wouldn’t hurt if you wanted to do that next time. xx
This sounds delicious! Would it be able to be frozen and baked later?
Hi Sara,
Totally, that will work nicely for you. I hope you love this recipe! xx
which side of the tortilla should you rub with olive oil. the inside or outside?
Hi Susan,
You’ll want to rub the outside of the tortilla. Please let me know if you have any other questions! xx
How many ounces of sweet potato?
Hi Ashley,
Sorry, I did not measure the sweet potatoes in ounces, just use 2 medium sweet potatoes, it does not need to be exact:) I hope you love this recipe! xx