Beef and Sweet Potato Enchiladas

• 1 lb ground beef
• 1 medium sweet potato, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 8 corn tortillas
• 1 cup shredded cheddar cheese (dairy-free option available)
• 1/2 cup chopped green onions
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Cooking oil spray

Steps

1. 1 Preheat oven to 375°F. Spray a 9x13 inch baking dish with oil.
2. 2 In a large skillet, cook beef, onion, and garlic until browned. Drain excess fat.
3. 3 Add sweet potato, cumin, chili powder, smoked paprika, salt, and pepper. Cook until sweet potato is tender.
4. 4 Warm tortillas according to package instructions.
5. 5 Spread a thin layer of enchilada sauce in the baking dish.
6. 6 Fill each tortilla with beef and sweet potato mixture, roll up, and place seam-side down in the dish.
7. 7 Pour remaining sauce over the enchiladas and sprinkle with cheese.
8. 8 Bake for 20-25 minutes, until cheese is melted and bubbly.
9. 9 Top with green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet
• spatula
• baking spray

Variations

• Add black beans for extra protein.
• Use chicken instead of beef for a lighter option.

Substitutions

• Substitute corn tortillas with flour tortillas for a softer texture.
• Replace cheddar cheese with Monterey Jack or a dairy-free alternative.

Pairings

• A zesty lime margarita
• Classic Mexican rice

Nutrition

Tips

• For a smokier flavor, use chipotle chili powder.
• These enchiladas can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven at 350°F.

Serving Suggestions

• Serve with a fresh avocado salad.
• Pair with a side of Mexican rice or refried beans.

FAQ