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Bison, Black Bean & Sweet Potato Enchiladas

These bison, black bean, and sweet potato enchiladas are packed with lean bison, fiber-rich black beans, and vitamin-loaded sweet potatoes, offering a perfect combination of nourishing whole foods.
Course Main Course
Cuisine Mexican
Keyword bison, black beans, enchiladas, freezer meals, meal prep, sweet potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Assembly Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author Kasey Lynch

Equipment

  • 1 Baking Sheet lined with aluminum foil
  • 1 large saute pan
  • Aluminum foil pans or ceramic 11x13 pan

Ingredients

Enchilada Filling

  • 1 jar Siete Red Enchilada Sauce
  • 1 cup sweet potatoes diced and roasted
  • 1 lb ground bison or ground beef
  • 1 cup black beans drained and rinsed
  • 2 oz cream cheese
  • 1 packet Siete taco seasoning
  • 2 packages Siete Cassava or Siete Almond flour tortillas
  • 1/2 cup Mexican shredded cheese blend
  • 1/4 cup shredded mozzarella cheese

Roasted Sweet Potatoes

  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 dash smoked paprika
  • 1 1/2 tsp extra virgin olive oil

Instructions

  • Preheat oven to 375°F. Prep a baking sheet with aluminum foil.
  • Dice the sweet potato into cubes and place on the prepared baking sheet. Season your potatoes with olive oil, salt, pepper, garlic powder, and a dash of smoked paprika. Bake until fork tender, approximately 15-20 minutes.
  • Heat a large saute pan over medium heat. Cook ground bison until just brown, add in cream cheese and stir until combined. Add taco seasoning according to package instructions.
  • Pour 1/3 cup of enchilada sauce into the mixture alongside 1/4 cup of your favorite shredded cheese blend. Stir to combine and remove from heat.
  • Drain black beans and add to your bison mixture. Measure 1 cup of roasted sweet potatoes and fold into the bison mixture. Set aside.
  • Warm the tortillas so they don't break while assembling. If you're making freezer meals, assemble your enchiladas in aluminum pans. If you're cooking this right away, assemble enchiladas in an 11x13 or 9x13 pyrex or ceramic pan.
  • Coat the bottom of your pans with enchilada sauce. Scoop enchilada mixture into your tortilla and roll it up. Place the seam side down in your tray and repeat until all mixture is gone.
  • Top your assembled tortillas with the remaining enchilada sauce. Sprinkle remaining shredded cheese on top.
  • If baking right away, place enchiladas uncovered in a 375°F oven until bubbly.
  • If baking from frozen, bake covered in a 375°F oven for 30-45 minutes. Remove the aluminum foil and bake for another 10-15 minutes until cheese is melted and bubbly on top. Serve and enjoy!