Sweet Potato, Corn, and Black Bean Enchiladas
These vibrant sweet potato, corn, and black bean enchiladas feature a colorful filling of tender roasted sweet potato, hearty black beans, sweet corn, and melted cheese, all rolled in soft corn tortillas and smothered in savory red enchilada sauce. Perfect for busy weeknights, meal prepping, or entertaining guests, these enchiladas come together in just 35 minutes and deliver restaurant-quality flavor with simple, wholesome ingredients.
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Servings: 4 servings
Ingredients
- 1 large or extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes about 2 to 3 cups when cooked
- 1/2 cup corn and black bean salsa such as Trader Joe's Cowboy Caviar Salsa
- 2 to 2 1/2 cups shredded cheese, divided Mexican blend works best, or use vegan cheese for a vegan version
- 2 cups red enchilada sauce, divided store-bought or homemade
- 6 to 8 yellow or white corn tortillas flour tortillas also work well
- Optional toppings finely diced red peppers or tomatoes, fresh cilantro, avocado, or sour cream
Instructions
- Cook the Sweet Potato: If you haven't already, bake or microwave your sweet potato until tender, about 8 to 10 minutes in the microwave or 45 minutes in a 400°F oven. Let it cool, then peel and dice into 1/2-inch cubes.
- Combine Filling: In a large bowl, mix the diced sweet potato, corn and black bean salsa, and 1 cup of the shredded cheese until evenly combined. This mixture should be moist but not wet.
- Taste and Adjust: Season with salt and pepper to taste, and consider a pinch of cumin or paprika if you'd like extra warmth and depth.
- Prepare the Baking Dish: Preheat your oven to 350°F and spread a thin layer of enchilada sauce across the bottom of a 9x13-inch baking dish.
- Fill and Roll: Warm each tortilla slightly to make it pliable, then fill with about 3 to 4 tablespoons of the sweet potato mixture. Roll tightly and place seam-side down in the prepared baking dish, nestling them close together.
- Cover with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining 1 to 1 1/2 cups cheese on top.
- Bake: Cover with foil and bake for 20 to 25 minutes until heated through, then remove the foil and bake for another 5 to 8 minutes until the cheese is melted and lightly golden.