Hearty Sweet Potato, Corn, and Black Bean Enchiladas
These hearty enchiladas are packed with a flavorful and healthy filling of sweet potatoes, corn, and black beans, all smothered in a rich enchilada sauce and melted cheese. A satisfying and delicious meal for any night of the week.
Equipment
- Baking sheet
- Large skillet
- 9x13 inch baking dish
- Microwave or dry skillet
Ingredients
Filling
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 1 tablespoon olive oil plus more for greasing
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 can (15-ounce) black beans rinsed and drained
- 1 ½ cups corn kernels fresh, frozen, or canned, drained
- ½ cup fresh cilantro chopped, plus more for garnish
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Enchiladas
- 10-12 medium (6-7 inch) flour or corn tortillas
- 1 can (19-ounce) enchilada sauce red or green, your preference
- 1 ½ cups shredded Monterey Jack or cheddar cheese or dairy-free alternative
Instructions
Roast Sweet Potatoes
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet; roast for 20-25 minutes until tender and lightly browned, stirring once.
Prepare Filling
- While sweet potatoes roast, heat olive oil in a large skillet and cook chopped onion until softened (5 minutes). Stir in minced garlic and cook for 1 more minute until fragrant.
- Add rinsed black beans, corn, chopped cilantro, cumin, chili powder, and smoked paprika to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors are melded.
- Once roasted, add tender sweet potatoes to the black bean mixture and gently stir to combine. Adjust seasonings as needed.
Assemble Enchiladas
- Reduce oven temperature to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Warm tortillas briefly (15-20 seconds in microwave or dry skillet) to make them pliable.
- Pour about ½ cup of enchilada sauce into the bottom of the prepared baking dish, spreading evenly.
- Dip each warm tortilla briefly into enchilada sauce. Spoon ¼ to ⅓ cup of filling down the center, roll tightly, and place seam-side down in the baking dish.
Bake
- Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle generously with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot.
Serve
- Garnish with extra fresh cilantro and any of your favorite toppings before serving.
Notes
For extra heat, add a pinch of red pepper flakes to the filling. These enchiladas can be prepared ahead of time and baked just before serving. Cover with foil before baking if preparing ahead to prevent drying out. You can also freeze individual enchiladas for a quick meal later.