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Sweet Potato, Corn, and Black Bean Enchiladas

Sweet Potato, Corn, and Black Bean Enchiladas to Savor Tonight

These Sweet Potato, Corn, and Black Bean Enchiladas are a delicious and healthy vegetarian dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Diced Sweet Potatoes Can use butternut squash for a different flavor profile.
  • 1 tablespoon Olive Oil Avocado oil or melted coconut oil can work too.
  • 1 teaspoon Ground Cumin No direct substitution.
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika or chili powder.
  • to taste Salt
  • to taste Pepper
  • 1 can Black Beans Pinto beans or kidney beans can replace them.
  • 1 cup Frozen Corn Fresh corn is a great seasonal substitute.
  • 1 medium Red Onion Yellow onion or shallots are acceptable substitutes.
  • 2 cloves Garlic Garlic powder can replace fresh garlic if needed.
  • 2 tablespoons Lime Juice Lemon juice is a tasty alternative.
  • 1/4 cup Fresh Cilantro Parsley can be used for a milder herb flavor.
Assembly
  • 8 whole Whole Wheat Tortillas Corn tortillas can be used for a gluten-free option.
  • 2 cups Enchilada Sauce Use store-bought or homemade.
  • 1 cup Shredded Cheese (Monterey Jack or Cheddar) Opt for vegan cheese for a dairy-free option.
Optional Toppings
  • 1 medium Avocado Adds creamy richness.
  • 1/2 cup Sour Cream Greek yogurt or plant-based yogurt works well too.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • skillet
  • Baking dish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  3. Sauté chopped red onion and minced garlic in a skillet over medium heat for about 3 minutes until softened.
  4. Combine roasted sweet potatoes with sautéed onion and garlic, and stir in black beans, thawed corn, lime juice, and chopped cilantro. Heat through for 5 minutes.
  5. Lower oven temperature to 375°F (190°C) and prepare a baking dish.
  6. Scoop about 1/3 cup of the sweet potato filling onto each tortilla and roll tightly. Place seam-side down in the baking dish.
  7. Pour enchilada sauce over the rolled tortillas, ensuring they are well coated.
  8. Top with shredded cheese and bake for 20-25 minutes until cheese is melted and bubbly.
  9. Allow to cool slightly before serving. Garnish with sliced avocado and sour cream if desired.

Nutrition

Serving: 1enchiladaCalories: 280kcalCarbohydrates: 37gProtein: 10gFat: 12gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 490mgPotassium: 420mgFiber: 7gSugar: 3gVitamin A: 1600IUVitamin C: 20mgCalcium: 240mgIron: 2.5mg

Notes

These enchiladas can be made ahead, stored in the fridge, or frozen before baking. Perfect for busy weeknights!

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