Black Bean and Sweet Potato Chicken Enchiladas

When it comes to healthy comfort food, these Black Bean and Sweet Potato Enchiladas are the way to go! I say you should never have to give up comfort and flavor just to eat a little bit more on the healthy side. Loaded with natural protein from the chicken and black beans, these enchiladas also get a boost in nutrients from the sweet potatoes. And of course, there always needs to be cheese!

I think that the sweet potatoes blend in beautifully with all of the wonderful flavors of these enchiladas. They act as a perfect, slightly sweet filler to accompany the chicken and black beans. You know what’s so great about enchiladas? You can sneak about anything into them and they will turn out delicious! Toss in some fresh spinach leaves to get in some extra greens and you won’t even know. They are very customizable as you can sub out the chicken if you want them to be vegetarian, or add in a different bean, or even a butternut squash if you don’t have the sweet potatoes and black beans on hand. This combo of the Black Bean and Sweet Potato Chicken Enchiladas is a fiesta in every bite. A healthy fiesta, too.

Enchiladas also make a great meal prep option, as you can make them in advance and reheat them as needed. I love to serve mine with some sour cream, extra cheese (of course) and fresh avocado. The creaminess of the sour cream and avocado are just a match made in heaven when paired with these Black Bean and Sweet Potato Chicken Enchiladas.

Warm up from the inside out with these enchiladas and don’t you dare feel guilty about it! You are eating healthy proteins and veggies after all :).

 

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Black Bean and Sweet Potato Chicken Enchiladas

When it comes to healthy comfort food, these Black Bean and Sweet Potato Enchiladas are the way to go! I say you should never have to give up comfort and flavor just to eat a little bit more on the healthy side. Loaded with natural protein from the chicken and black beans, these enchiladas also get a boost in nutrients from the sweet potatoes. And of course, there always needs to be cheese!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 65 minutes
  • Yield: 8 enchiladas

Ingredients

  • 1 pound chicken tenders
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 small/medium sized sweet potato, peeled and cut into 1/2 inch cubes
  • 8 whole wheat tortillas
  • 2 – 10 oz cans enchilada sauce
  • 15 oz can black beans, drained
  • 8 oz shredded cheese, such as cheddar, mozzarella or a Mexican mix
  • 1 cup sour cream

Instructions

  1. Preheat your oven to 400 degrees. On a standard size baking sheet, arrange the chicken tenders on one half of the baking sheet and the sweet potato on the other half, keeping the two ingredients from touching.
  2. Drizzle both the chicken and the sweet potatoes with 1 tablespoon of olive oil each. Followed by 1 teaspoon of seasoned salt each. Working with just the chicken, evenly sprinkle it with the chili powder, onion powder and garlic powder. Cover the entire baking sheet with foil and bake for about 20 minutes, or until the chicken is cooked through. Remove the pan from the oven and shred the chicken with a fork. Leave the sweet potatoes as is to cool.
  3. Pour one can of the enchilada sauce onto a large plate or dish that will keep it from running off the sides. Starting an assembly line and using one tortilla at a time, dip both sides of the tortilla into the prepared enchilada sauce and then transfer to a plate or cutting board. Fill it with sour cream, cheese, black beans, shredded chicken and sweet potatoes, making sure that you evenly distribute the ingredients throughout the 8 tortillas and save a little extra cheese to be sprinkled on top at the end. Roll it up tight and place into a 13×9 baking pan. Repeat this process until all the tortillas and ingredients are used, prepared, rolled and placed into the baking pan.
  4. Cover the prepared enchiladas with the remaining can of enchilada sauce and sprinkle the top with any remaining/extra cheese. Bake the enchiladas for 20-25 minutes, or until the cheese on top is melted and the sides are bubbling slightly.
  5. Serve with additional sour cream, cheese, avocados, jalepenos or any toppings you desire.

Notes

The whole wheat tortillas can be subbed for any tortilla of choice.