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Sweet Potato Corn and Black Bean Enchiladas

These hearty enchiladas combine roasted sweet potatoes, black beans, and corn wrapped in soft tortillas and baked with rich enchilada sauce and cheese for a comforting vegetarian meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 medium sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp chili powder
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 small red onion finely diced
  • 2 cloves garlic minced
  • 0.25 cup fresh cilantro chopped
  • 0.5 lime juiced
Assembly
  • 8 tortillas flour or corn
  • 2 cups enchilada sauce red
  • 1.5 cups shredded cheese Mexican blend or cheddar
  • 0.5 cup queso fresco optional

Equipment

  • Baking dish
  • Mixing bowls
  • Oven
  • Foil

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
  2. Toss diced sweet potatoes with olive oil and spices, then roast for 25 minutes until tender.
  3. Combine roasted sweet potatoes with black beans, corn, onion, garlic, cilantro, and lime juice in a bowl.
  4. Spread some enchilada sauce in the baking dish. Fill tortillas with the mixture, roll, and place seam-side down.
  5. Pour remaining sauce over the enchiladas and top with cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly.
  7. Garnish with cilantro, lime wedges, and sour cream before serving.

Notes

Use salsa verde for a tangy variation, or add jalapeños for a spicier version.