Beef, Bean, and Sweet Potato Enchiladas

Ground beef enchiladas with black beans and sweet potatoes topped with a cheese blend and freshly chopped cilantro.

These enchiladas have transformed my attitude about making enchiladas! They are so delicious. So usually when I make enchiladas I put chicken in them and I feel like they come up short of my expectations. Not these though! I wanted to keep them simple and yet still make sure they had great texture and flavor which they have from the onion, beans, and sweet potato and spices.

And you can trust me when I say these are amazing because I have been eating the leftovers for lunch for the last week and I’m not even upset about it one bit. I do recommend chopping the sweet potato pretty small so it cooks quicker and it just tastes better that way too!

I get pretty excited about making any Mexican food at home and these sure did not disappoint! They are soo good! These were definitely my favorite meal from my week three meal plan. You can see the entire meal plan here.

So lately we have all been going to bed rather on the late side, and it sure is clear every morning as I seem to get up a little bit later every day and then am scrambling to get the kids out the door and to school. Well, I am known to preach to my three year-old that she needs to go to sleep so she has energy for the next day. Lately after I have been putting her to bed, if I have work to do and she can hear me up and about she will shout, “Mommy! You need go bed so you have anergy!” I love it so much. I will agree with her and say you are right and then proceed to tiptoe around the house in the dark so she thinks I am in bed. LOL! You gotta do what ya gotta do.

Ingredients

Flour Tortillas
Ground Beef
Olive Oil
Red Onion
Sweet Potato
Black Beans
Red Enchilada Sauce
Cayenne Pepper
Ground Cumin
Cheddar/Monterey Jack Cheese
Avocado
Cilantro

Lately, I seem to be really loving making simple every day things that I’m familiar with cooking but making them just a bit different and more interesting. The more familiar I am with something the more willing I am to cook it for dinner.

However, I don’t like the same old stuff every week so it’s fun to put a little spin on it to make it different and that’s how I feel these enchiladas are with the addition of the sweet potato. Sweet potatoes aren’t something I would normally add to my enchiladas but they are definitely a good choice for these!!

I hope you love them!

Beef, Bean, and Sweet Potato Enchiladas

Megan

Ground beef enchiladas with black beans and sweet potatoes topped with a cheese blend and freshly chopped cilantro.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Beef, Main Dish

Cuisine Mexican

Servings 10 enchiladas

Ingredients

  

• 10 8 '' flour tortillas- I used La Tortilla's Smart and Delicious Light Tortillas
• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 red onion chopped
• 1 sweet potato chopped
• 1 15 oz can black beans rinsed and drained
• 10 oz can red enchilada sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 3½ cups cheese- combination of cheddar and/or Monterey Jack cheese
• Optional toppings: sliced avocado and chopped fresh cilantro

Instructions

 

• Preheat oven to 350℉.
• In a large skillet, cook ground beef breaking it up until cooked through. Transfer beef to a bowl and set aside. Drain grease from pan and wipe with paper towel.
• Heat oil over medium heat in skillet. Add onion and sweet potato and cook 7-8 minutes or until softened. Add beans and ¼ cup enchilada sauce and stir to combine. Remove from heat.
• Mix in ground beef, cayenne pepper, and cumin.
• Assemble enchiladas and set out tortillas, enchilada sauce, beef filling, and cheese.
• Lay out tortilla. Spread spoonful of enchilada sauce down center of tortilla and spoon beef filling over the enchilada sauce down the center. Sprinkle 1-2 tablespoons cheese blend over filling. Roll up and place seam side down in 9x13 baking dish. Repeat for remaining enchiladas.
• Pour remaining sauce over the top of enchiladas and top the remaining cheese over the sauce.
• Bake for 20 minutes.
• Top with avocado slices and chopped fresh cilantro.

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