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Sweet Potato, Corn, and Black Bean Enchiladas Recipe

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4.4 from 2 reviews

These Sweet Potato, Corn, and Black Bean Enchiladas are a hearty and flavorful vegetarian dish featuring roasted sweet potatoes combined with black beans, corn, and aromatic spices, all wrapped in whole wheat tortillas and baked to perfection with enchilada sauce and melted cheese. Perfect for a comforting and nutritious meal.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Roasted Sweet Potato Mixture

  • 4 cups sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Vegetable and Bean Filling

  • 1 can black beans, drained and rinsed (15 ounces)
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

Assembly and Toppings

  • 8 small whole wheat tortillas
  • 2 cups enchilada sauce
  • 1 1/2 cups shredded cheese (Monterey Jack or cheddar)
  • 1 avocado, sliced (optional, for serving)
  • Sour cream (optional, for serving)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
  2. Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper to evenly coat them with seasoning.
  3. Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet and roast them in the oven for 20-25 minutes until they are tender and slightly caramelized.
  4. Sauté Aromatics: While the sweet potatoes roast, heat a small amount of olive oil in a large pan over medium heat. Add the finely chopped red onion and minced garlic, cooking for about 3 minutes until soft and fragrant.
  5. Combine Filling Ingredients: Add the black beans, thawed corn, roasted sweet potatoes, lime juice, and chopped cilantro to the pan with the onions and garlic. Stir the mixture well and heat through for around 5 minutes.
  6. Season Filling: Remove the pan from heat and adjust the seasoning with additional salt and pepper as needed.
  7. Reduce Oven Temperature: Lower the oven temperature to 375°F (190°C) to prepare for baking the assembled enchiladas.
  8. Assemble Enchiladas: Fill each whole wheat tortilla with about 1/3 cup of the sweet potato and bean mixture. Roll each tortilla tightly and place them seam-side down in a baking dish evenly.
  9. Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish to cover them fully.
  10. Top with Cheese: Sprinkle the shredded Monterey Jack or cheddar cheese evenly over the sauced enchiladas.
  11. Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  12. Serve: Remove from the oven and serve hot, optionally garnished with sliced avocado and a dollop of sour cream on the side for added creaminess and flavor.

Notes

  • For a vegan version, omit the cheese or substitute with vegan cheese and use vegan sour cream.
  • You can prepare the filling a day ahead and assemble the enchiladas just before baking.
  • Whole wheat tortillas add fiber, but you can substitute with corn tortillas if preferred.
  • Adjust the spice level by adding chili powder or cayenne pepper to the filling mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/sweet-potato-corn-and-black-bean-enchiladas-recipe/