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Sweet Potato, Corn, and Black Bean Enchiladas

A hearty, colorful, vegetarian enchilada bake filled with sweet potatoes, corn, and black beans, wrapped in warm tortillas and baked in rich enchilada sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main
Cuisine: Mexican, Vegetarian
Calories: 310

Ingredients
  

Filling
  • 2 large sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 can black beans drained and rinsed
  • 1.5 cups corn
  • 1 can diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 lime juiced
  • 0.25 cup cilantro chopped
Assembly
  • 10-12 tortillas flour or corn
  • 2 cups enchilada sauce
  • 1.5 cups shredded cheese

Equipment

  • Skillet
  • Pot
  • Baking dish
  • Cutting board

Method
 

  1. Boil diced sweet potatoes for 10–12 minutes until tender, then drain.
  2. Heat olive oil in a skillet and sauté onion for 4–5 minutes, then add garlic.
  3. Stir in black beans, corn, sweet potatoes, green chiles, and spices.
  4. Mix in lime juice and cilantro and remove from heat.
  5. Preheat oven to 375°F (190°C) and spread enchilada sauce on bottom of baking dish.
  6. Fill tortillas with the mixture, roll tightly, and place seam-side down.
  7. Top with remaining sauce and cheese.
  8. Bake 20–25 minutes until bubbling and golden.

Notes

For extra richness, add a spoonful of cream cheese to the filling.