Go Back
–+ servings
Sweet Potato, Corn, and Black Bean Enchiladas

Sweet Potato, Corn, and Black Bean Enchiladas for a Cozy Feast

A delightful vegetarian meal packed with sweet potatoes, corn, and black beans, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Sweet Potatoes, diced Can substitute with butternut squash.
  • 1 can (15 oz) Black Beans Can substitute with pinto or kidney beans.
  • 1 cup Corn Kernels, thawed Fresh corn can be used when in season.
  • 0.5 cup Red Onion, finely chopped Yellow onion is a suitable alternative.
  • 2 cloves Garlic, minced Garlic powder can be used in lesser quantity.
  • 0.25 cup Fresh Cilantro, chopped Can be omitted if not preferred.
  • 1 tbsp Lime Juice Lemon juice can be used as an alternative.
Enchiladas
  • 8 small Whole Wheat Tortillas Corn or gluten-free tortillas can be used as alternatives.
  • 2 cups Enchilada Sauce Store-bought or homemade can be used.
  • 1.5 cups Shredded Cheese, Monterey Jack or Cheddar Can substitute with dairy-free cheese for vegan options.
Optional Toppings
  • 1 medium Avocado, sliced Can be replaced with guacamole or omitted.
  • 1 cup Sour Cream Greek yogurt can be offered as a healthier alternative.

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper, then roast for 20-25 minutes on a baking sheet.
  3. Heat olive oil in a skillet and sauté the red onion and garlic for about 3 minutes until softened.
  4. Combine the roasted sweet potatoes with the sautéed onion and garlic, black beans, corn, lime juice, and cilantro, heating for 5 minutes.
  5. Lower the oven temperature to 375°F (190°C) and prepare a baking dish.
  6. Fill each tortilla with the sweet potato mixture and roll tightly, placing seam-side down in the baking dish.
  7. Pour enchilada sauce over the tortillas and sprinkle with cheese.
  8. Bake for 20-25 minutes until cheese is melted and bubbly.
  9. Let sit for a few minutes before serving with avocado and sour cream.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

These enchiladas are beginner-friendly and great for meal prep. They allow for versatile swaps based on dietary preferences and ingredient availability.

Tried this recipe?

Let us know how it was!