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Crispy Black Bean Sweet Potato Enchiladas

Corn tortillas filled with spiced sweet potato and black beans, baked until crisp, then covered in red enchilada sauce and cheese and baked again. Finished with avocado, yogurt, cilantro and lime, it makes a filling tray dinner that reheats well.

Serves 6 · 60 min · main · Mexican · vegetarian

Ingredients

Main

  • 3 piece sweet potato, medium, cubed; 3 used since meat is omitted
  • 1 piece yellow onion, chopped
  • 3 tablespoon taco seasoning
  • ½ cup salsa, or salsa verde
  • 1 cup canned black beans, drained
  • 2 cup red enchilada sauce
  • 16 piece corn tortilla, 6-inch, warmed
  • 2 tablespoon olive oil, for coating the tortillas
  • 2 cup shredded Mexican cheese blend, shredded

For serving

  • 2 piece avocado, chopped or sliced
  • 1 cup fresh cilantro, chopped
  • 1 cup Greek yogurt, for serving
  • 2 piece lime, for serving
  • sea salt, for serving, to taste

Method

  1. Preheat the oven to 425°F.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the sweet potatoes and onions and cook, stirring, about 5 minutes, until the onion softens and the sweet potato edges start to colour.
  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.

Notes

The meat was optional, so it's simply left out and you use 3 sweet potatoes instead of 2 — you'll need a little oil in the skillet since there's no fat rendering from meat, and the sweet potato may need a few extra minutes at step 3 to become fully tender.