Not your mother’s Enchiladas. Loaded with shredded leftover beef, black beans, sweet potatoes, and cheese. Then smothered with a simple smoky, spicy Chipotle Enchilada Sauce. There is no need for any side dishes because these Beef and Sweet Potato Enchiladas are a complete meal.
Anytime someone mentions Enchilada’s I can’t help but think of my husband, it is one of his favorite meals. When we first moved in together, many years ago, he was trying to be sweet and romantic by making me dinner, Poor Man Enchiladas. They had ground beef, a sprinkle of cheese, and canned enchilada sauce, it was a decent meal until I had to take 100mg of Benadryl because I had a hypersensitivity to corn. The mixture of corn tortillas and the corn starch in the enchilada sauce did not agree with me. Anyways it was sweet, but I wouldn’t do it again.
Just like any person with a food allergy or a hypersensitivity I had to make a decision, never eat enchiladas again or be creative and find a way I can enjoy them. After many years of fearing enchiladas, I decided to get creative with leftovers Coffee Chili Roast and find a way to make enchiladas I could enjoy.
How to Make Beef and Sweet Potato Enchiladas
- Saute the chopped onion and the diced sweet potato in olive oil with a pinch of salt. Once they start getting soft add in the chili powder, garlic powder, and cumin. Remove from heat and let cool for 10-15 minutes.
- In a large bowl combine the shredded beef, the sweet potato-onion mixture, black beans, and a cup and a half of cheese.
- Spread 1/2 cup of the enchilada sauce evenly on the bottom of the baking dish.
- Fill each tortilla with the beef mixture, roll it up, and place it seam-side down in the baking dish.
- Pour the rest of the enchilada sauce over the top of the enchiladas. Sprinkle the remaining half cup of cheese in an even layer over the sauce. Cover the dish with tin foil.
- Bake the enchiladas, covered, for 15 minutes. Uncover them and bake them for 10 minutes longer. Let stand 5 minutes serve and enjoy!
If you want to give these beef and sweet potato enchiladas the wow factor garnish the top with crema, pico de gallo, cilantro, lettuce, sliced tomatoes, or even slices of lime… whatever you want or think would be extra yummy… just have fun with it!
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FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Can you substitute a different protein?
Yes, this recipe is very versatile you can substitute beef for chicken or shrimp, you can even make it without any animal proteins you like and stick with only the beans. - Can these be made ahead?
Not 100%. You can prep the filling and the sauce ahead of time but if you completely prep the dish the tortillas will absorb more of the sauce than what they should making this dish soggy and sauce-less. - Do you have to use Chipotle Enchilada Sauce or can you buy a can from the store and call it good?
Of course, you can use store-bought sauce! The recipe is there if you want it but if you want to save time feel free to do what makes you happy!
Recipe for Beef and Sweet Potato Enchiladas
Beef and Sweet Potato Enchiladas in a Chipotle Enchilada Sauce
Ingredients
- 2 cups leftover shredded beef roast
- 2 cups shredded cheddar cheese leave 1/2 cup for topping
- 1 small yellow onion chopped
- 1 sweet potato diced and roasted
- 2 tbsp olive oil
- salt
- 1 tbsp chili powder
- ¼ tbsp garlic powder
- ½ tbsp ground cumin
- 1 can black beans drained and rinsed
- 8 flour tortillas
- 1 batch Chipotle Enchilada Sauce
Instructions
- Preheat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.
- Saute the chopped onion and the diced sweet potato in olive oil with a pinch of salt. Once they start getting soft add in the chili powder, garlic powder, and cumin. Remove from heat and let cool 10-15 minutes.
- In a large bowl combine the shredded beef, the sweet potato onion mixture, black beans, and a cup and a half of cheese.
- Spread 1/2 cup of the enchilada sauce evenly on the bottom of the baking dish.
- Fill each tortilla with the beef mixture, roll it up, and place it seam-side down in the baking dish.
- Pour the rest of the enchilada sauce over the top of the enchiladas. Sprinkle the remaining half cup of cheese in an even layer over the sauce. Cover the dish with tin foil.
- Bake the enchiladas, covered, for 15 minutes. Uncover them and bake them for 10 minutes longer. Let stand 5 minutes serve and enjoy!
Notes
Nutrition
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