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sweet potato corn and black bean enchiladas

Hearty vegetarian enchiladas filled with roasted sweet potatoes, black beans, and corn, topped with enchilada sauce and melty cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 enchiladas
Course: Dinner, Main
Cuisine: Mexican-Inspired
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 sweet potatoes, diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • salt and pepper to taste
  • 15 oz black beans, drained and rinsed
  • 1 cup corn
  • 0.5 red onion, diced
  • 0.25 cup cilantro, chopped
  • 1 cup shredded cheese
Enchiladas
  • 10 tortillas corn or flour
  • 2 cups enchilada sauce
  • 1 cup shredded cheese for topping

Equipment

  • Baking sheet
  • Mixing bowls
  • 9x13 baking dish

Method
 

  1. Roast sweet potatoes with oil and spices at 400°F for 20–25 minutes.
  2. Mix roasted sweet potatoes with black beans, corn, onion, cilantro, and cheese.
  3. Warm tortillas to prevent cracking.
  4. Spread sauce in baking dish, fill tortillas, and roll tightly.
  5. Top with remaining sauce and cheese.
  6. Bake at 375°F for 20 minutes until bubbly.

Notes

Add chipotle for smoky heat or use green sauce for a tangy variation.