If you love enchiladas but need something a little different (or allergy-friendly), you’re going to love these Beef and Sweet Potato Enchiladas! Inspired by a need to get creative with leftovers and food sensitivities, this dish takes comforting, hearty flavors and wraps them up in a way that’s easy, delicious, and full of life. Whether you’re repurposing leftover roast or starting fresh, this recipe will quickly become a family favorite.
These enchiladas are loaded with tender shredded beef, sweet roasted potatoes, black beans, and melty cheese, all smothered in a smoky chipotle enchilada sauce. It’s a one-pan meal that’s as satisfying as it is simple to make—and perfect for using up what you already have on hand. Plus, you can easily customize it with your favorite toppings for that wow factor at the table!
How to Make Beef and Sweet Potato Enchiladas
1. Cook Veggies: Sauté diced sweet potato and onion in olive oil with a pinch of salt. Add chili powder, garlic powder, and cumin. Cool for 10–15 minutes.
2. Mix Filling: In a bowl, combine shredded beef, cooked veggies, black beans, and 1½ cups cheese.
3. Fill Tortillas: Spread ½ cup enchilada sauce in a greased 13×9-inch dish. Fill tortillas with the beef mixture, roll, and place seam-side down.
4. Add Sauce and Cheese: Pour the rest of the sauce over the enchiladas and sprinkle with remaining cheese.
5. Bake: Cover with foil and bake at 375°F for 15 minutes. Uncover and bake 10 minutes more. Rest for 5 minutes.
6. Garnish (Optional): Top with crema, pico de gallo, cilantro, lettuce, tomatoes, or lime slices.
Fun Tips & Facts
- Tortilla Swap: If you have a corn sensitivity like me, flour tortillas are a great substitute—and they hold up beautifully to the saucy goodness.
- Roast Sweet Potatoes Ahead: You can roast and refrigerate sweet potatoes earlier in the week to save a step when you’re ready to assemble.
- Boost the Veggies: Toss in extra vegetables like spinach, zucchini, or peppers to stretch the filling and sneak in more nutrition.
These Beef and Sweet Potato Enchiladas are a cozy, satisfying meal perfect for using up leftovers while still feeling like a special treat. Easy to adapt and endlessly customizable, they’re a weeknight winner and great for anyone managing food sensitivities or just wanting something a little different. Dress them up with all your favorite toppings and dig in!
Beef and Sweet Potato Enchiladas
- Total Time: 50 minutes
- Yield: 6 – servings 1x
Description
Easy Beef and Sweet Potato Enchiladas packed with shredded beef, black beans, and a smoky chipotle sauce. A hearty, delicious meal perfect for busy nights!
Ingredients
- 2 cups leftover shredded beef roast
- 2 cups shredded cheddar cheese (reserve 1/2 cup for topping)
- 1 small yellow onion, chopped
- 1 sweet potato, diced and roasted
- 2 tbsp olive oil
- Pinch of salt
- 1 tbsp chili powder
- 1/4 tbsp garlic powder
- 1/2 tbsp ground cumin
- 1 can black beans, drained and rinsed
- 8 flour tortillas
- 1 batch Chipotle Enchilada Sauce (or your favorite store-bought)
Instructions
- Preheat oven to 375°F and spray a 13×9-inch baking dish with cooking spray.
- Sauté sweet potatoes and onion with olive oil and salt until tender; season with chili powder, garlic powder, and cumin. Cool slightly.
- In a bowl, mix beef, sautéed vegetables, black beans, and 1½ cups cheese.
- Spread ½ cup sauce in the baking dish. Fill tortillas with beef mixture, roll up, and arrange seam-side down.
- Pour remaining sauce over enchiladas and sprinkle with the remaining cheese. Cover with foil.
- Bake for 15 minutes covered, then uncover and bake 10 minutes longer.
- Rest for 5 minutes before serving. Add optional toppings for extra flavor and flair.
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sunday Dinner
- Method: Baking
- Cuisine: Mexican
FAQ for Beef and Sweet Potato Enchiladas
Absolutely! These enchiladas are super flexible. You can swap in shredded chicken, turkey, shrimp, or even leave the meat out completely and stick with beans and extra veggies for a hearty vegetarian version.
You can prep the filling and sauce a day ahead and store them separately. Assemble and bake right before serving to keep the tortillas from getting soggy and to preserve that delicious saucy texture.
Not at all! While the homemade chipotle enchilada sauce adds a smoky, spicy touch, store-bought sauce works perfectly if you’re short on time. Pick a favorite brand and make it easy on yourself!
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