Roasted Sweet Potato & Black Bean Chilaquiles

56 Flares 56 Flares ×

Roasted Sweet Potato & Black Bean Chilaquiles (5) Enchiladafied!

Roasted Sweet Potato & Black Bean Chilaquiles, That is both my word of the day and the best way I could think of describing this recipe to everyone who said what did you call me? when I offered them chilaquiles. Because chilaquiles (chee-la-kee-lays) are basically the love child of nachos and enchiladas, plus eggs. Ergo, I called them enchiladafied nachos.

Roasted Sweet Potato & Black Bean Chilaquiles. I love trying new things and I love it even more when those things turn out this good. I’ve wanted to make these since I first heard of them on, don’t judge, Gilmore Girls. There is this part where one of the characters working in a diner keeps shouting chilaquiles and it just sounded so fun to say. I think it’s been stuck somewhere in my head ever since. I know, why can’t more useful things stick instead, like fluent Spanish for instance? That would be lovely, but nope, I get movie quotes stuck in there. Nice.

Roasted Sweet Potato & Black Bean Chilaquiles (6) Anyway, don’t you want to just dive into these? I threw in sweet potatoes because it just sounded good and, to my disbelief, even my teen brother was in love with these and he has always been a sworn sweet potato hater. He said “Duh,you had me at nacho!”  Of course, he thought it would be better with meat (which is what he says about everything) but he loved them anyway.

Roasted Sweet Potato & Black Bean Chilaquiles (7) After I made it I realized that it reminds me so much of a tortilla casserole that I used to love when I was younger. That’s totally what it is, only I think it’s better.

Roasted Sweet Potato & Black Bean Chilaquiles (3) So, this is the type of recipe that can be adjusted to how simple you want it to be. For example, I used homemade tortillas, cut them into chips, and baked the until they were crispy. Well actually it was kind of funny. I started with frying them until I got bored and decided to throw them into the already hot oven with the sweet potatoes, then I ran out of chips when putting everything together and had to sub some corn tortilla chips from the pantry. The final thing was about one third each of homemade fried chips, homemade baked chips, and store-bought corn chips. The point here is that they all would work.

Roasted Sweet Potato & Black Bean Chilaquiles (2) Also, you can short-cut and use canned enchilada sauce instead of the quickie version I made, and if you agree with my brother you could  drop the vegetarian label and carnivore this up with some meat. However simple you want to make this, it is definitely worth making. Oh, and you have to top it with chevre and extra cilantro!

Roasted Sweet Potato & Black Bean Chilaquiles (8)

Roasted Sweet Potato & Black Bean Chilaquiles

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 - 8

Roasted Sweet Potato & Black Bean Chilaquiles


  • 6 large flour tortillas *see note
  • sunflower oil for frying (optional)
  • 2 large sweet potatoes, peeled and cubed
  • 1 cup cooked black beans
  • 1 handful fresh cilantro, chopped
  • 1/2 cup shredded cheddar
  • 3 1/2 cups canned enchilada sauce, or recipe follows
  • 5-6 eggs
  • Toppings:
  • chevre cheese
  • extra cilantro
  • lime juice
  • Sauce:
  • 1 310g (about 11 oz) can tomato paste
  • 3 cups water
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoon cocoa powder
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon oregeno


  1. Preheat oven to 375 degrees F (190 C) and line a baking tray with foil. Toss sweet potato cubes with 1 tablespoon oil and spread evenly on baking sheet. Roast for 35 - 45 minutes until fork tender, turn halfway through cooking with spatula. Remove and cool.
  2. Chips:
  3. Cut tortillas into triangles, about 12 per tortilla. To fry the chips, pour about 1/4 inch oil into a medium skillet and fry chips for about 30 seconds on each side. Remove to paper towel lined plate and repeat until all chips are done. To bake chips, Spread them in an even layer on 1 or 2 parchment lined baking sheets and bake along with potatoes for 8-12 minutes until edges are browned.
  4. Chilaquiles!:
  5. Grease a large casserole dish or pan lightly with oil. Pour all ingredients for sauce into a large mixing bowl and stir well (or just pour in canned enchilada sauce). Add chips to bowl and gently toss to coat in sauce. Spread half of chips in prepared pan and top with a layer of black beans, sweet potatoes, and cilantro. Repeat last step and top with cheddar, then crack eggs and space evenly on top. Bake for 20-25 minutes until eggs are done.
  6. Use a spatula to scoop out servings and add desired toppings.


you can substitute a bag store-bought corn tortilla chips for tortillas

Roasted Sweet Potato & Black Bean Chilaquiles (4)

Related posts:


  1. says

    This is such an amazing idea! I’ve never heard of this combination of ingredients, and it sounds awesome. I was a huge Gilmore Girls fan, but I don’t remember anything about chilaquiles. Oh well, glad I came across this on foodgawker!

    I pinned this to my “bucket list” of recipes. 🙂

    • Tori says

      Ha, now you’ll have to go back and watch that part sometime. It’s season 7 ep.20 near the end. It was such a great show right? Thanks, Kate!


Leave a Reply

Your email address will not be published. Required fields are marked *