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Sweet Potato, Corn, and Black Bean Enchiladas

Hearty vegetarian enchiladas with a sweet and smoky filling, smothered in red sauce and melted cheese.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Vegetarian
Calories: 385

Ingredients
  

Sweet Potato Filling
  • 2 medium sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • Salt and black pepper to taste
Bean and Corn Mixture
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 jalapeño seeds removed, finely diced (optional)
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn kernels frozen and thawed
  • 0.25 cup fresh cilantro chopped
For Assembly
  • 2 cups red enchilada sauce
  • 10 6-inch corn or flour tortillas
  • 2 cups shredded cheese Monterey Jack and cheddar blend

Equipment

  • Baking sheet
  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with oil, cumin, chili powder, paprika, salt, and pepper. Roast for 20-25 mins until tender. Reduce oven to 375°F (190°C).
  2. Heat oil in a skillet over medium heat. Cook onion until soft, 5-7 mins. Add garlic and jalapeño, cook 1 min more.
  3. Combine the roasted sweet potatoes, onion mixture, black beans, corn, and cilantro in the skillet. Stir gently and season to taste.
  4. Warm tortillas in a dry skillet or microwave to make them pliable.
  5. Spread ½ cup enchilada sauce in the bottom of a 9x13 inch baking dish.
  6. Spoon about ⅓ cup of filling onto each tortilla, roll tightly, and place seam-side down in the dish.
  7. Pour remaining sauce over enchiladas, covering completely. Sprinkle with shredded cheese.
  8. Cover with foil and bake for 20 mins. Remove foil and bake 5-10 more mins until cheese is bubbly. Rest for 5-10 mins before serving.

Notes

Letting the enchiladas rest after baking is crucial for clean slices. For a spicier kick, add a diced chipotle in adobo to the filling.