Sweet Potato, Corn, and Black Bean Enchiladas – Easy Comfort Food
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.
- 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
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.