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Sweet Potato Corn and Black Bean Enchiladas

A hearty vegetarian enchilada dish filled with roasted sweet potatoes, black beans, corn, and bold spices, all wrapped in warm tortillas and baked with enchilada sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Dinner, Main
Cuisine: Mexican, Vegetarian
Calories: 320

Ingredients
  

Filling
  • 2 medium sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 1 can black beans drained and rinsed
  • 1 cup corn fresh, canned, or frozen
  • 0.33 cup red onion diced
  • 0.25 cup cilantro chopped
  • 0.5 lime juiced
Enchiladas
  • 8-10 tortillas corn or flour
  • 2 cups enchilada sauce red or green
  • 1.5 cups shredded cheese

Equipment

  • Baking dish
  • Mixing bowls
  • Baking sheet
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with oil and spices. Roast 18–22 minutes.
  2. Mix roasted sweet potatoes with black beans, corn, onion, cilantro, and lime juice.
  3. Warm tortillas to make them pliable.
  4. Spread enchilada sauce on the bottom of the baking dish.
  5. Fill tortillas, add cheese, roll tightly, and place seam-side down.
  6. Top with remaining sauce and cheese.
  7. Bake at 375°F (190°C) for 20 minutes.
  8. Garnish with cilantro, crema, or avocado and serve hot.

Notes

Easily made vegan by using dairy-free cheese.