Sweet Potato Breakfast Enchiladas

I absolutely love everything about Mexican cuisine. Honestly I could probably eat any version of tacos and enchiladas everyday – so when I came up with the idea of these Sweet Potato Breakfast Enchiladas, I went running to the grocery store 🙂

These enchiladas are great and the greek yogurt avocado cream just makes it nearly perfect –  Enjoy!

Sweet Potato Breakfast Enchiladas


  • 1 pound of ground turkey, turkey sausage or chicken sausage
  • 2 large sweet potatoes chopped
  • 1 onion
  • 1 green pepper
  • 1 can of black beans
  • 12 eggs (whisked)
  • Array of seasonings (here you could use a taco mix if you’d like – in this recipe I used the following: salt/pepper, seasoning salt, garlic powder, cayenne pepper, cloves (very little), paprika and maybe some ground mustard)
  • 8 tortillas ( I used whole wheat)
  • 1 package of Monterey Jack cheese (you could use the taco blend or even just cheddar cheese)
  • 1 medium can of enchilada sauce (you could also use a homemade version, I know I’m going to try this one next time! )
  • 1 9″ x 13″ pan


  • 8-12 ounces of greek yogurt (plain flavor)
  • 1 ripe avocado
  • Siracha Sauce

Getting Started:

  • Heat oven to 350 degrees.
  • Chop the sweet potatoes as small as you have patience for 🙂 These bad boys are going to take a little longer to cook so toss them into a heated, greased pan right away.
  • Chop both the onion and green pepper into similar size pieces – throw them in with the potatoes.
  • Once the potatoes, onions and pepper seem about almost done, add in the ground turkey.
  • At this point you’ll want to start seasoning. I honestly can’t give you accurate measurements for how much of what to put in because I just start seasoning until it “feels right”. Sometimes I don’t get it right, but most of the time I do. Just remember you can always add more but you can never take away 🙂
  • Once the mixture is cooked, add in the black beans and immediately following the whisked eggs.
  • Cook mixture until the eggs are done.

Now the assembly!:

  • Lightly cover a 9″x 13″ greased pan with enchilada sauce.
  • Each tortilla will get a healthy helping of the sweet potato/turkey filling – rolled tightly and placed into the pan.
  • Once all the tortillas are cozy in the pan, pour over the remaining enchilada sauce. Don’t worry about drowning them, the oven with dry them out a bit so they’ll be thirsty for more sauce.
  • Cover with a large layer of Monterey Jack cheese.
  • Cook in oven for about 20 – 30 minutes….really until the cheese is nice and melted and sort of browning on top.

Next the topping:

  • So easy, put pitted avocado in food processor and pulse until it has limited chunks – add in the yogurt and pulse till combined. At this time you’ll also what to salt/pepper the cream.
  • You could also add in the Siracha sauce here or serve it on the side.

Now it’s time to enjoy, place 1-2 enchiladas on a plate, topped with a hardy dollop of yogurt and of course drizzled with Siracha sauce….YUM!


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