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Sweet potato, corn, and black bean enchiladas plated and ready to serve

Sweet Potato Corn and Black Bean Enchiladas

These Sweet Potato, Corn, and Black Bean Enchiladas are a flavorful and satisfying vegetarian meal, perfect for a weeknight dinner or a casual gathering. Roasted sweet potatoes, black beans, and corn are seasoned with a blend of spices, rolled in tortillas, and baked in a rich enchilada sauce with melted cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Baking sheet
  • Large skillet
  • 9x13 inch baking dish
  • Microwave (optional)

Ingredients
  

Roasted Sweet Potatoes

  • 2 medium-sized sweet potatoes
  • 1 tbsp olive oil for roasting
  • Salt and pepper to taste

Enchilada Filling

  • 1 tbsp olive oil for filling
  • 1/2 small onion finely diced
  • 2 garlic minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 can (15-ounce) black beans rinsed and drained
  • 1 cup corn fresh, frozen thawed, or canned drained

Assembly

  • 1 can (19-ounce) or 2 cups enchilada sauce
  • 8-10 corn or flour tortillas 6-8 inches
  • 1.5 cups shredded Monterey Jack, Cheddar, or Mexican blend cheese optional

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

Make Filling

  • While sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and cook until softened (3-5 minutes), then stir in minced garlic, chili powder, cumin, and smoked paprika for another minute until fragrant.
  • Add rinsed black beans and corn to the skillet, then stir in the roasted sweet potatoes. Cook for a few minutes to meld flavors, seasoning with salt and pepper as needed, then set this filling aside.

Assemble Enchiladas

  • Reduce oven temperature to 375°F (190°C), then pour about 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.
  • Warm tortillas (microwave for 15-20 seconds or quickly dip in warm enchilada sauce) to make them pliable and prevent tearing.
  • Spoon 1/4 to 1/3 cup of filling down the center of each tortilla, sprinkle with cheese (if using), and then roll tightly, placing seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Bake

  • Pour the remaining enchilada sauce evenly over the assembled enchiladas and sprinkle generously with the remaining shredded cheese.
  • Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted and lightly golden. Let enchiladas rest for a few minutes before serving.

Notes

For an extra kick, add a pinch of cayenne pepper to the filling. You can also customize the vegetables based on what you have on hand; bell peppers or zucchini would be delicious additions. Serve with a dollop of sour cream or Greek yogurt and fresh cilantro if desired.