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
Scale
- 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