Go Back
Sweet potato, corn, and black bean enchiladas plated and ready to serve

Hearty Sweet Potato, Black Bean, and Corn Enchiladas

These hearty enchiladas are packed with a flavorful filling of roasted sweet potatoes, black beans, and corn, all smothered in enchilada sauce and melted cheese. They are perfect for a satisfying and easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 medium sweet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • Salt and black pepper to taste
  • 1 can (15-ounce) black beans rinsed and drained
  • 1 cup frozen corn or fresh, cut from 1-2 ears
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons lime juice
For the Enchiladas:
  • 8-10 (6-inch) corn or flour tortillas
  • 1 can (10-ounce) red enchilada sauce or homemade
  • 1 cup shredded Monterey Jack or cheddar cheese or dairy-free alternative
  • extra cilantro Optional topping
  • avocado slices Optional topping
  • sour cream/Greek yogurt Optional topping
  • hot sauce Optional topping

Equipment

  • Baking sheet
  • Large bowl
  • Microwave or dry skillet
  • 9x13 inch baking dish

Method
 

Roasting
  1. Preheat oven to 400°F (200°C) and toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
Filling
  1. Combine roasted sweet potatoes, rinsed black beans, corn, chopped cilantro, and lime juice in a large bowl, mixing gently.
Assembly
  1. Warm tortillas in a damp paper towel in the microwave or a dry skillet to make them pliable. Spread a thin layer of enchilada sauce in a 9x13 inch baking dish. Fill each tortilla with about ½ cup of the sweet potato and black bean filling and a small amount of cheese, then roll tightly and place seam-side down in the baking dish. Pour remaining enchilada sauce over enchiladas and sprinkle with remaining cheese.
Baking and Serving
  1. Bake for 20-25 minutes until the sauce is bubbly and cheese is melted and golden. Let rest a few minutes, then serve and garnish as desired.

Notes

For a spicier kick, add a pinch of cayenne pepper to the sweet potatoes before roasting or include some diced jalapeños in the filling. To make this recipe vegan, use dairy-free cheese and ensure your enchilada sauce is vegan-friendly. These enchiladas can be prepared ahead of time and baked just before serving.