Crispy Black Bean Sweet Potato Enchiladas
Ingredients
1 pound of ground chicken or ground beef (optional)
2 medium sweet potatoes, cubed (use 3 if not using meat)
1 yellow onion, chopped
3 tablespoons of taco seasoning
1/2 cup of 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 of shredded Mexican cheese blend
2 avocados, chopped or sliced
1 cup of chopped fresh cilantro
Sour cream, limes, and sea salt for serving
Instructions
Pre-heat oven to 425 F
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.
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.
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.
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.
Top the enchiladas with toppings of your choice (avocado, sour cream, cilantro, lime juice, and sea salt).
