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Sweet Potato, Corn, and Black Bean Enchiladas

Savory Sweet Potato, Corn, and Black Bean Enchiladas Recipe

Delight in these Sweet Potato, Corn, and Black Bean Enchiladas, a nourishing dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 medium Sweet Potatoes Can substitute with butternut squash.
  • 1 can Black Beans Can use pinto or kidney beans.
  • 1 cup Frozen Corn Kernels Fresh corn can be used when in season.
  • 1 small Red Onion Yellow onion is a good alternative.
  • 2 cloves Garlic Can use garlic powder as alternative.
  • 2 tablespoons Lime Juice Lemon juice can work as an alternative.
  • 1 bunch Fresh Cilantro Substitute parsley if preferred.
Wrapping
  • 8 large Whole Wheat Tortillas Use corn tortillas for gluten-free.
Assembling
  • 2 cups Enchilada Sauce Consider homemade for freshness.
  • 1 cup Shredded Cheese Monterey Jack or Cheddar; substitute with vegan cheese for dairy-free.
Serving
  • 1 medium Avocado Optional, for garnish.
  • 1 cup Sour Cream Optional, for drizzling.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Saucepan

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper in a large bowl.
  3. Spread sweet potatoes on a baking sheet and roast for 20–25 minutes until tender.
  4. Sauté the diced red onion and minced garlic in olive oil over medium heat for about 3 minutes.
  5. Combine black beans, corn, roasted sweet potatoes, lime juice, and cilantro in the pan.
  6. Adjust the seasoning if needed and lower the oven temperature to 375°F (190°C).
  7. Fill each tortilla with the sweet potato mixture, roll them up, and place seam-side down in a greased baking dish.
  8. Pour enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
  9. Bake for 20-25 minutes until the cheese is melted and bubbly.
  10. Serve hot with slices of avocado and a dollop of sour cream.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 7gVitamin A: 12000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Make sure the sweet potatoes are diced evenly for uniform roasting. Warm tortillas slightly if using corn tortillas to prevent cracking.

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