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Sweet Potato, Corn, and Black Bean Enchiladas

Sweet Potato, Corn, and Black Bean Enchiladas for Cozy Nights

Enjoy these Sweet Potato, Corn, and Black Bean Enchiladas, a nourishing vegetarian delight packed with flavor and nutrients.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups diced sweet potatoes You can substitute with butternut squash for a different flavor profile.
  • 1 can black beans Rinsed and drained; pinto or kidney beans can be used as substitutes.
  • 1 cup frozen corn kernels Fresh or canned corn can work just as well.
  • 1 medium red onion Yellow or sweet onions can be substituted.
  • 2 cloves garlic Minced; garlic powder can be used in a pinch.
  • 2 tablespoons lime juice Feel free to swap with lemon juice.
  • 1 cup fresh cilantro Omit if you prefer; can substitute with parsley.
For the Spice Mix
  • 1 tablespoon olive oil Avocado oil works for a higher smoke point.
  • 1 teaspoon ground cumin Coriander can be used if preferred.
  • 1 teaspoon smoked paprika Regular paprika is more mild.
  • to taste salt Adjust according to taste.
  • to taste pepper Adjust according to taste.
For Assembly
  • 8 whole wheat tortillas Can substitute with corn or gluten-free tortillas.
  • 2 cups enchilada sauce Store-bought is convenient, but homemade is better.
  • 1 cup shredded cheese (Monterey Jack or Cheddar) Dairy-free cheese can be used for dietary restrictions.
  • 1 avocado sliced Optional topping.
  • 1 cup sour cream Greek yogurt can be used as an alternative.

Equipment

  • Baking Sheet
  • Skillet
  • mixing bowl
  • Baking dish

Method
 

General Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  3. Heat a tablespoon of olive oil in a skillet. Sauté diced red onion and minced garlic for about 3 minutes until soft.
  4. Combine roasted sweet potatoes with sautéed onion and garlic in the skillet. Stir in black beans, corn, lime juice, and cilantro, heating gently for another 5 minutes.
  5. Reduce oven temperature to 375°F (190°C). Fill each tortilla with a generous portion of the mixture, roll tightly, and place seam-side down in a greased baking dish.
  6. Pour enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
  7. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  8. Remove from oven and let cool slightly. Garnish with sliced avocado and sour cream if desired.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Customize fillings based on personal preference. Ideal for meal prep and freezing.

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