These Sweet Potato, Corn, and Black Bean Enchiladas are a hearty, veggie-packed twist on a classic favorite. Creamy roasted sweet potatoes, zesty corn and black bean salsa, and melty cheese come together in a comforting baked dish that’s perfect for weeknight dinners or casual gatherings. Serve with fresh cilantro, diced red peppers, or a side of warm salsa for a colorful, flavorful meal everyone will love.
Why You’ll Love This Recipe
- Vegetarian-friendly: Packed with wholesome vegetables and beans.
- Balanced flavors: Sweet, savory, and tangy in every bite.
- Easy to make: Quick assembly and a simple bake.
- Meal prep-friendly: Reheats beautifully for lunches or dinners.
- Customizable: Swap cheese or salsa to suit your dietary needs or taste preferences.
Ingredients
- 1 large sweet potato, cooked, peeled, and diced into ½-inch cubes
- ½ cup corn and black bean salsa (store-bought or homemade)
- 2 cups shredded cheese, divided (Mexican blend or vegan cheese)
- 2 cups red enchilada sauce, divided
- Corn tortillas (yellow or white)
- Optional garnishes: diced red peppers, tomatoes, fresh cilantro
Instructions
- Preheat the oven to 350°F (175°C) and spray an 8×10-inch baking dish with cooking spray.
- Prepare the sweet potato:
- Microwave: Scrub and pierce with a fork, then cook on high for 10 minutes, or until tender.
- Oven: Bake at 400°F (200°C) for 45–60 minutes.
- Peel and dice into ½-inch cubes.
- Make the filling:
- In a large bowl, combine diced sweet potato, corn and black bean salsa, and 1½ cups of shredded cheese. Mix gently.
- Assemble the enchiladas:
- Pour 1 cup of enchilada sauce evenly across the bottom of the baking dish.
- Fill each tortilla with about ⅓ cup of the mixture, roll, and place seam-side down in the dish. Repeat with remaining tortillas.
- Top and bake:
- Pour the remaining 1 cup of sauce over the rolled enchiladas and sprinkle with the remaining ½ cup cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly.
- Garnish and serve:
- Optionally top with diced red peppers, fresh cilantro, or a squeeze of lime. Serve warm.
Tips & Variations
- Vegan option: Use dairy-free cheese and ensure the enchilada sauce is vegan.
- Extra flavor: Add a pinch of cayenne or chopped jalapeños to the filling for a spicy kick.
- Tortilla swap: Flour tortillas make a softer, slightly different texture.
- Add-ins: Mix in chopped green onions or roasted veggies for extra depth.
Serving & Storage
- Serve hot with extra salsa, guacamole, or a dollop of sour cream/Greek yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Prep & Cook Time
- Prep: 15 minutes
- Cook: 20 minutes
- Total: 35 minutes
Yield
- Serves 4 (8 enchiladas)
These enchiladas are comforting, veggie-packed, and full of flavor, making them the perfect weeknight dinner or family-friendly meal.