If you’re craving something cozy, flavorful, and nourishing, these Sweet Potato, Corn, and Black Bean Enchiladas deliver on all counts. Packed with plant-based goodness and layered in rich enchilada sauce, they’re beginner-friendly and endlessly satisfying. Whether you’re cooking for family, meal-prepping for the week, or feeding a crowd, this recipe brings wholesome comfort straight to your table.
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Sweet Potato, Corn, and Black Bean Enchiladas – Easy Comfort Food
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hr 25 mins
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
These enchiladas are packed with roasted sweet potatoes, black beans, and corn, all drizzled in savory enchilada sauce and topped with melted cheese for an irresistible dish.
Ingredients
4 cups sweet potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 can black beans, drained and rinsed (15 ounces)
1 cup frozen corn kernels, thawed
½ cup red onion, finely chopped
2 cloves garlic, minced
1 tablespoon lime juice
¼ cup fresh cilantro, chopped
8 small whole wheat tortillas
2 cups enchilada sauce
1½ cups shredded cheese (Monterey Jack or cheddar)
1 avocado, sliced (optional, for serving)
Sour cream (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
Spread the sweet potatoes on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
In a large pan, sauté red onion and garlic in olive oil until soft and fragrant, about 3 minutes.
Add black beans, corn, roasted sweet potatoes, lime juice, and cilantro to the pan. Cook for 5 minutes.
Adjust seasoning to taste, then reduce oven to 375°F (190°C).
Fill each tortilla with ⅓ cup of the mixture, roll, and place seam-side down in a greased baking dish.
Pour enchilada sauce over the rolled tortillas and top with cheese.
Bake for 20–25 minutes, until cheese is melted and bubbly.
Let rest for 5 minutes before serving with avocado and sour cream, if desired.
Notes
Sweet potatoes add natural sweetness and a boost of vitamin A.
Make the filling a day ahead for faster prep.
Swap cheese for vegan alternatives or skip entirely.
Store leftovers in an airtight container for up to 3 days.
Why These Enchiladas Mean So Much To Us
The first time I made sweet potato, corn, and black bean enchiladas, I wasn’t alone. Grandma was right beside me, flour dust in her hair, showing me how to roll tortillas tight and never skimp on sauce. I was newly married then, still learning how to feed a family, and our kitchen was a joyful chaos—my daughter underfoot, my mom multitasking, Grandma humming an old ranchera tune.
What started as a way to stretch pantry staples quickly became a family favorite. The sweet potatoes caramelize in the oven, bringing a natural richness that pairs perfectly with the smoky cumin and hearty beans. Corn adds that little pop of sweetness and texture, making every bite warm and balanced. It’s a recipe born of tradition, necessity, and love—the kind you pass down, the kind that feeds more than just your belly.
What You’ll Need to Make These Enchiladas
Gathering your ingredients ahead of time makes this recipe smooth and stress-free. Here’s everything you’ll need:
Ingredients:
- 4 cups sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can black beans, drained and rinsed (15 ounces)
- 1 cup frozen corn kernels, thawed
- ½ cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- 8 small whole wheat tortillas
- 2 cups enchilada sauce
- 1½ cups shredded cheese (Monterey Jack or cheddar)
- 1 avocado, sliced (optional, for serving)
- Sour cream (optional, for serving)
These ingredients come together to create a rich, colorful filling that’s both hearty and vibrant. For those avoiding dairy, vegan cheese works wonderfully here too.
Choosing the Right Ingredients for Maximum Flavor
The success of sweet potato, corn, and black bean enchiladas comes down to quality and balance. Use fresh sweet potatoes that are firm and bright orange. I recommend roasting them until lightly caramelized for that deep, sweet flavor Grandma swore by. If you’re making this ahead, the roasted sweet potatoes and filling can be prepped a day in advance and stored in the fridge.
How to Make
Step-by-Step Cooking Instructions for Beginners
Making these enchiladas is easier than you think. Here’s exactly how to do it, from roasting the sweet potatoes to pulling your bubbly, golden dish from the oven:
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
Step 3: Spread the sweet potatoes in a single layer on a baking sheet. Roast for 20–25 minutes, or until fork-tender and slightly caramelized.
Step 4: While the sweet potatoes roast, heat a splash of olive oil in a large pan over medium heat. Add red onion and garlic. Sauté for 3 minutes, or until soft and fragrant.
Step 5: Add the roasted sweet potatoes, black beans, corn, lime juice, and chopped cilantro to the pan. Stir and cook for 5 minutes to combine and heat through.
Step 6: Taste and adjust seasoning if needed. Then reduce the oven temp to 375°F (190°C).
Step 7: Lightly grease a 9×13 baking dish. Fill each tortilla with about ⅓ cup of the mixture. Roll tightly and place seam-side down in the dish.
Step 8: Pour enchilada sauce evenly over the rolled tortillas.
Step 9: Sprinkle cheese generously across the top.
Step 10: Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and golden in spots. Let rest 5 minutes before serving.
Common Mistakes to Avoid
A few key tips make all the difference when making sweet potato, corn, and black bean enchiladas. Avoid overstuffing the tortillas—doing so can make rolling difficult and cause them to break. Always coat the enchiladas evenly with sauce to keep them moist during baking. Skipping the rest time right after baking can lead to messy servings, so let them settle before slicing in.
Serving Ideas, Variations & Storing Leftovers
How to Serve and Enjoy Them Best
Once your enchiladas are hot and bubbling from the oven, it’s time to add the finishing touches. I love serving them with creamy avocado slices and a spoonful of cool sour cream on the side. These toppings bring contrast—soft, rich, and refreshing against the warm filling and zesty sauce.
For a complete meal, pair your sweet potato, corn, and black bean enchiladas with a side of cilantro-lime rice or a crunchy slaw. If you’re serving a crowd, offer bowls of pickled red onions, extra hot sauce, and chopped jalapeños so guests can customize their plates.
In our home, Grandma always insisted on a pitcher of agua fresca nearby—her way of turning a simple dinner into a celebration. If you’re looking for a drink pairing, try my homemade hibiscus cooler over at Clarice Recipes Drinks.
Creative Variations + How to Store Leftovers
This recipe is endlessly flexible. Want to make it vegan? Just use dairy-free cheese or skip it entirely. If you’re feeding a meat-eater, shredded rotisserie chicken or ground turkey can be added right into the filling.
You can also swap the sweet potatoes for butternut squash or add spinach for a leafy twist. The filling mixture even works well in burrito bowls or quesadillas.
For leftovers, store cooled enchiladas in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F until warmed through. You can also freeze the rolled, unbaked enchiladas (without sauce) for up to 2 months—just thaw, add sauce and cheese, then bake.
Frequently Asked Questions
Can I make sweet potato enchiladas ahead of time?
Yes! You can fully assemble the enchiladas (without baking), cover them tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding an extra 5–10 minutes to the cook time if needed.
Are black bean enchiladas healthy?
Absolutely. These enchiladas are full of fiber, plant-based protein, and essential nutrients from sweet potatoes and beans. Using whole wheat tortillas and limiting cheese keeps them balanced and nourishing.
How do I keep enchiladas from getting soggy?
To prevent sogginess, lightly warm or toast your tortillas before filling, and don’t overdo the sauce—especially on the bottom of the baking dish. Letting the enchiladas rest 5–10 minutes before serving also helps them hold their shape.
What can I substitute for cheese in vegan enchiladas?
You can use your favorite dairy-free shredded cheese or skip it and add sliced avocado or a cashew-based crema for richness. Nutritional yeast also adds a cheesy flavor without dairy.
Conclusion
These Sweet Potato, Corn, and Black Bean Enchiladas are more than just dinner—they’re warmth wrapped in tradition. From Grandma’s kitchen to yours, they prove that simple ingredients can become something extraordinary when cooked with care. Whether you’re cooking for a busy weeknight or a cozy family gathering, this recipe brings everyone to the table. And that’s what food should do.