Description
A delicious twist on traditional enchiladas, these Sweet Potato, Corn, and Black Bean Enchiladas combine sweet and savory flavors for a satisfying vegetarian meal.
Ingredients
Scale
- 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
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 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
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, in a large pan, heat a little olive oil over medium heat. Add the red onion and garlic, sautéing until soft and fragrant, about 3 minutes.
- Add the black beans, corn, roasted sweet potatoes, lime juice, and cilantro to the pan, stirring to combine and heating through for about 5 minutes.
- Remove from heat and adjust seasoning if needed with more salt and pepper.
- Reduce the oven temperature to 375°F (190°C).
- To assemble the enchiladas, fill each tortilla with about 1/3 cup of the sweet potato mixture, then roll tightly and place seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the top of the filled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake the enchiladas in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with sliced avocado and sour cream on the side if desired.
Notes
For extra flavor, consider using homemade enchilada sauce. Adjust spice levels according to your preference and serve with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg