Get ready to transform your dinner routine with these mouthwatering enchiladas that perfectly blend the sweet, earthy flavors of roasted sweet potatoes with savory ground turkey and protein-packed black beans. This isn't just another enchilada recipe – it's a culinary adventure that will have your taste buds dancing and your family begging for seconds! Imagine crispy edges, melted cheese, and a harmony of Mexican-inspired spices that turn an ordinary weeknight meal into an extraordinary dining experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 lb ground turkey
- 1 cup corn
- 1 tsp cumin
- 1 tsp chili powder
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
- In a large skillet over medium-high heat, brown the ground turkey. Break the meat into small crumbles and cook until no pink remains, approximately 7-8 minutes.
- Add cumin, chili powder, black beans, and corn to the turkey. Stir and cook for an additional 3-4 minutes to blend flavors.
- Remove roasted sweet potatoes from the oven and gently fold them into the turkey mixture.
- Reduce oven temperature to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Warm corn tortillas briefly in the microwave to make them more pliable. Fill each tortilla with the turkey-sweet potato mixture, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until cheese is melted and edges are slightly crispy.
- Let enchiladas rest for 5 minutes before serving. Optionally garnish with chopped cilantro, sour cream, or sliced jalapeños.
Tips
- Roast your sweet potatoes until they're caramelized – this brings out their natural sweetness and adds depth to the entire dish.
- Make sure to warm tortillas briefly before rolling to prevent cracking and make them more pliable.
- Don't overfill your tortillas – this can make rolling difficult and cause them to break during baking.
- For extra flavor, consider using a mix of cheeses like monterey jack and cheddar.
- Let the enchiladas rest for 5 minutes after baking to help them set and make serving easier.
- If you want to make this recipe ahead of time, you can assemble the enchiladas and refrigerate for up to 24 hours before baking.
- For a spicier version, add some diced jalapeños to the turkey mixture or use a hot enchilada sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 28g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 75mg
