Sweet Potato, Corn, and Black Bean Enchiladas
A delicious vegetarian dish featuring sweet potatoes, black beans, and corn wrapped in tortillas, baked with sauce and cheese.
Ingredients
Filling
- 4 cups sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- 1 can black beans, drained and rinsed (15 ounces)
- 1 cup frozen corn kernels, thawed
- ½ cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
Assembly
- 8 small whole wheat tortillas
- 2 cups enchilada sauce
- 1 ½ cups shredded cheese (Monterey Jack or cheddar)
- 1 avocado, sliced (optional, for serving)
- Sour cream (optional, for serving)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, in a large pan, heat a little olive oil over medium heat. Add the red onion and garlic, sautéing until soft and fragrant, about 3 minutes.
- Add the black beans, corn, roasted sweet potatoes, lime juice, and cilantro to the pan, stirring to combine and heating through for about 5 minutes.
- Remove from heat and adjust seasoning if needed with more salt and pepper.
Assembly
- Reduce the oven temperature to 375°F (190°C).
- To assemble the enchiladas, fill each tortilla with about 1/3 cup of the sweet potato mixture, then roll tightly and place seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the top of the filled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake the enchiladas in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- Serve hot with sliced avocado and sour cream on the side if desired.
Notes
For a creamier texture, consider mixing in some cream cheese with the filling. Be sure to dice the sweet potatoes evenly for consistent roasting. Pre-mixing the spices with the olive oil enhances flavor absorption. When rolling enchiladas, don’t overstuff them to avoid tearing the tortillas. For a spicier kick, add jalapeños to the filling or drizzle hot sauce over the finished enchiladas.
