Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more. In fact, this crunchwrap is much tastier than th…
Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more. In fact, this crunchwrap is much tastier than the ones at Taco Bell since it's made with fresh, crisp ingredients. Try it out...
If you are looking to shake up your regular taco night or pizza night, make Taco Pizza! You get the best of both worlds in one EASY recipe! Top flatbread with refried beans, salsa, taco meat, and lots of cheese! Add on your favorite taco toppings and e…
If you are looking to shake up your regular taco night or pizza night, make Taco Pizza! You get the best of both worlds in one EASY recipe! Top flatbread with refried beans, salsa, taco meat, and lots of cheese! Add on your favorite taco toppings and eat it up! This is a great recipe…
After creating our flavor-packed Easy Vegan Chorizo (and Chorizo Links), we knew we had to create something that made them the star of the show! Say hello to your new favorite breakfast: Chorizo Breakfast Tacos! Tender roasted potatoes, flavorful plant…
After creating our flavor-packed Easy Vegan Chorizo (and Chorizo Links), we knew we had to create something that made them the star of the show! Say hello to your new favorite breakfast: Chorizo Breakfast Tacos! Tender roasted potatoes, flavorful plant-based chorizo, sweet and spicy salsa, and creamy avocado combine for an explosion of flavorsand textures wrapped in warm corn tortillas.
Fuel your day with these filling, versatile, protein-packed tacos.
These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.
Here’s an incredible vegetarian recipe that’s impressive every time: these Sweet Potato and Black Bean Enchiladas! This recipe is one we originally published in 2012. And guess what? It’s stood the test of time and is a favorite of ours to this day. Tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best gooey comfort food around. This one will please everyone: we guarantee it. Here we’ve made a few tweaks to the recipe to make it even better than ever!
Ingredients in sweet potato black bean enchiladas
The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times. We honor the great tradition of Mexican cuisine in this recipe! Here the combination of sweet and savory makes the flavors sing. Here’s what you’ll need for this sweet potato enchiladas recipe:
Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, we think it’s perfect with a medium heat salsa.
Sweet potatoes: Boil them for quickest prep: no need to roast here!
Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
Spices: Grab the chili powder, cumin, and garlic powder for this one.
Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable
You’ll boil the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese, and douse with salsa verde (and more cheese). It takes just 15 minutes to bake: just until the cheese melts!
Flour tortillas vs corn tortillas
What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:
Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!
Make ahead instructions / how to freeze enchiladas
One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:
Assemble the enchiladas. Fill and roll the enchiladas as you normally would, but don’t bake them yet!
Cover with plastic wrap. Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn).
Cover with aluminum foil. Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day. Otherwise, pop them in the freezer! Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear (if it does, the enchiladas will be more susceptible to freezer burn).
Bake. When ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.
Sides to serve with sweet potato enchiladas
Want to make these sweet potato black bean enchiladas into a meal? Here are some of our favorite sides to go with enchiladas:
For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco
Instructions
Preheat the oven to 350°F.
Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.
Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.
Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet*, spread 1 cup of the salsa verde. Fill each tortilla with a ½ cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.
Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.
Make ahead instructions: See the section above called “Make Ahead Instructions”.
Notes
*Depending on your baking dish, you may need 2 dishes to fit all 10 tortillas. This recipe technically makes enough for 12 tortillas, if you can fit them all in a baking dish or baking sheet.
Category:Main Dish
Method:Baked
Cuisine:Mexican Inspired
Keywords: Sweet potato black bean enchiladas, Sweet Potato Enchiladas
These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!
Our inspi…
These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!
Our inspired version features seared zucchini, onion, and bell pepper, and can be modified with what’s seasonally available. The flavor comes in waves from the searing, the spices, the herbs, and fresh lime juice!
Each bite of this pineapple salsa recipe is an explosion of sweet, savory, salty and spicy! Eat with chips or spoon over grilled fish.
Need an appetizer to impress? Try this Pineapple Salsa! It’s one of the best ways to use a fresh pineapple (other than eating it in chunks off the cutting board, of course). The zing of the lime and heat of the jalapeno are the ideal pairing for this sweet fruit. Grab a juicy, ripe pineapple for this one: scoop it up with chips and each bite is an explosion of sweet, savory, salty and spicy.
Ingredients in pineapple salsa
Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces that can be made with or without tomatoes. The most popular is the classic tomato salsa, but some of the more interesting salsas are spins with alternative ingredients like mango salsa or peach salsa.
There are many variations on pineapple salsa, depending on the cook. But it often follows the template of a mango salsa and includes the following ingredients:
Ripe pineapple
Red pepper or tomato
Red onion
Cilantro
Jalapeño pepper
Lime juice
Salt
Sugar (optional)
How to cut pineapple
The most time spent in this pineapple salsa is cutting the pineapple! In fact, this salsa recipe does require quite a bit of chopping. It may feel like it takes forever, but it’s worth it! The most challenging part is how to cut a pineapple. Here’s the easiest way to tackle this spiny fruit (or see the video below):
Place upside down 30 minutes (optional): Use a large chef’s knife to cut off the top of the pineapple. Turn the pineapple upside down and place it on a plate; allow it to rest 30 minutes. Since pineapples are stored stem side up, gravity makes the juices run to the bottom. Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute for evenly juicy pieces.
Slice off the skin: After 30 minutes, cut off the other end of the pineapple. Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.
Cut into quarters and remove the core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting it out at an angle.
Cut chunks, then dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.
Make a double batch for a crowd
This pineapple salsa recipe makes 2 cups, which is about 4 small servings or 2 medium servings. If you’re serving a crowd, you’ll want to double the recipe for a party-sized batch! This will use approximately an entire fresh pineapple.
The reason we didn’t make the recipe for these quantities? Well, it does take quite a while to finely dice an entire pineapple. It’s also easy to press the 2x button in the recipe below to double the quantities!
Ways to serve pineapple salsa
The best way to serve pineapple salsa is simply with chips, in our opinion. Even better, make it with warm, salty homemade tortilla chips! Here are our top ideas for how to serve pineapple salsa:
Why eat fresh pineapple? There are so many great things about this tropical fruit. Here are a few reasons to spend your time chopping it into pineapple salsa (source):
Pineapple is low in calories. 1 cup pineapple chunks has 80 calories.
Pineapple is especially rich in Vitamin C: 1 cup provides 131% of your daily value.
Pineapple contains disease-fighting antioxidants that may reduce the risk of heart disease and diabetes.
More pineapple recipes
Want to use up the rest of your pineapple? Here are a few more great pineapple recipes to choose from:
Remove the stem, seeds, and ribs of the jalapeño pepper and mince half of the pepper. For a spicier variation, add the seeds and/or the other half of the pepper.
Mix all ingredients together, then add the lime juice and kosher salt. Taste and add a few pinches sugar if desired to bring out the flavor of the pineapple (depending on the ripeness of the fruit). Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve over grilled fish, or with shrimp or chicken.
Notes
*Double these quantities for a party-sized salsa (and allow ample time for chopping!). Press the 2x button for an easy way to double the ingredients.
It’s time to get snacking with this fresh and festive Blueberry, Strawberry, and Jicama Salsa. It is one of my favorite recipes to make for the 4th of July, Memorial Day, Labor Day, or really any day! It is so simple to make and so good with salt…
It’s time to get snacking with this fresh and festive Blueberry, Strawberry, and Jicama Salsa. It is one of my favorite recipes to make for the 4th of July, Memorial Day, Labor Day, or really any day! It is so simple to make and so good with salty tortilla chips. It is always a crowd…
I love making homemade salsa because it is easy, fresh, SO delicious. This homemade Mango Salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the …
I love making homemade salsa because it is easy, fresh, SO delicious. This homemade Mango Salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the most perfect marriage of spicy and sweet that you’ll keep coming…
If you missed my first post about this, I’m officially obsessed with baking my eggs in a tortilla shell. Not only do I already always have eggs and tortillas in my fridge, but you can toss in any kind of leftover vegetable, meat, or cheese that you happen to have, so it’s a great way to use up the leftovers from the week. Hello, easy and delicious weekend breakfast!
The first time I made tortilla baked eggs, I used a really simple mix of fresh spinach, grape tomatoes, and cheddar cheese. And after my first bite, my head spun with all the fun flavor combos that could be used for this dish. So today I’m sharing this southwest inspired version, with green chiles, red bell pepper, cheese, green onion, and salsa. It’s soooo delicious!
What Kind of Dish to Use
You can bake your eggs in any circular oven-safe dish that has a rim. The key is to use a tortilla that is 1-2 inches larger in diameter than your baking dish so that some of the tortilla folds up the sides and holds in the filling.
I am using an 8-inch tortilla and a 7-inch dish to bake four eggs. If you use a larger tortilla and dish, you may want to add more eggs and increase the baking time.
What Else Can You Add?
This recipe is very flexible, so it’s a great way to use up odds and ends in your kitchen at the end of the week. If you want to stay with the southwest flavor theme, you can add ingredients like: black beans, chorizo, bacon, cilantro, corn, chicken, chili powder, pepper jack cheese, cotija cheese, red onion, pico de gallo, or jalapeño. The key is going to be to only add a small amount of each ingredient so the tortilla doesn’t get too full or contain too much moisture.
What to Serve with Tortilla Baked Eggs
I like to add a little sour cream after baking, but a few slices of fresh avocado would also be amazing. Add a side of fruit and breakfast is done!
Southwest Tortilla Baked Eggs
These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!
Total Cost $2.41 recipe / $0.60 serving
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 2
Calories 371.7kcal
Author Beth – Budget Bytes
Ingredients
1/2Tbspolive oil$0.09
18"flour tortilla$0.14
1/2cupshredded cheddar cheese$0.50
1/4red bell pepper$0.28
2Tbspdiced green chiles$0.25
4large eggs$0.92
1/8tspsalt$0.02
1/8tsppepper$0.02
2Tbspsalsa$0.13
1green onion, sliced$0.06
Instructions
Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.
Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.
Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.
Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.
Top with the remaining shredded cheese.
Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.
After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.
Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!
How to Make Southwest Tortilla Baked Eggs – Step by Step Photos
Preheat the oven to 350ºF. Brush about ½ Tbsp olive oil inside a round baking dish. The baking dish can be ceramic, metal, or glass. Choose a baking dish that is an inch or two smaller in diameter than your tortilla.
Press your tortilla down into the baking dish so that the edges fold up the sides of the dish (this holds your eggs and other ingredients in). If your tortillas are stiff, you might try microwaving the tortilla for a few seconds first to make it more pliable.
Dice about ¼ of a red bell pepper. Sprinkle ¼ cup shredded cheddar into the bottom of the tortilla, followed by the diced red bell pepper and 2 Tbsp diced green chiles (I used canned).
Crack four large eggs into the tortilla. It’s okay if the yolk breaks. Season with a pinch of salt and pepper.
Add the remaining ¼ cup shredded cheddar on top of the eggs.
Baked the egg filled tortilla for about 20 minutes, or until the white are set. You can shake the dish a little to see how firm the eggs are.
Spoon about 2 Tbsp salsa over your tortilla baked eggs then sprinkle sliced green onion on top.
Run a knife around the edge of the tortilla baked eggs (between the tortilla and the baking dish) to loosen the edges, then slide it out of the dish. Use a large knife to cut it into quarters.
This shrimp salsa is a warm weather favorite and one I’ll be making all summer long! Made with mango, avocado, lime & cherry tomatoes, it is so delicious served with crispy tortilla chips or even in butter lettuce cups. Irresistible! Okay, I have found our new go-to summer dish!! Seriously, this shrimp salsa is about […]
This shrimp salsa is a warm weather favorite and one I’ll be making all summer long! Made with mango, avocado, lime & cherry tomatoes, it is so delicious served with crispy tortilla chips or even in butter lettuce cups. Irresistible!
Okay, I have found our new go-to summer dish!!
Seriously, this shrimp salsa is about to be on repeat the entire summer. Let’s just say for the next six months, until it cools down again.
I guess we could SORT of say it’s like a ceviche, but really only in texture and slight taste only. I didn’t want to use raw shrimp at the moment since I’m pregnant and also since I knew the kids would be in it. Also, because half of my family members probably wouldn’t eat it then. Ha!
So here we are.
It’s like a faux-ceviche and absolutely delicious!
Let’s talk about how this is theeeeee absolute perfect go-to dish or the warm weather months.
First, you can prep nearly all of it ahead of time. I mean, you can fully assemble except for the avocado. Throw it all together, mix it up and add the avocado right before serving. Boom! Done. Incredible snack or app in just a few minutes.
Next, it’s SO easy. Again, just throwing everything together. If you find yourself in a super busy season of life right now, this is the dish to make. It feels elevated and almost elegant. But if you have some shrimp on hand, it just comes together so unbelievably fast. Even though I’ll have a newborn this summer, I can easily see this being a staple because of how simple it is.
Third, it’s a great dish that you can serve outdoors with a few friends. Perfect for happy hour. I realize that right now, having a group of people dip chips into a dish may be a little dicey for sanitary purposes. Fill up mini cups with this shrimp salsa and serve with your chips! You could even throw the shrimp salsa in little martini glasses like some restaurants do with ceviche! (more…)