Introduction
Oh, hello there! Remember those cozy nights curled up on the couch with a warm, comforting meal? Today, we’re recreating that feeling with a recipe that’s not only incredibly delicious but also feels like a warm hug in a casserole dish: Sweet Potato, Corn, and Black Bean Enchiladas! If you’re looking for a dish that’s bursting with flavor, packed with wholesome ingredients, and surprisingly easy to whip up, you’ve come to the right place. These enchiladas are a game-changer, perfect for busy weeknights or impressing guests without all the fuss.
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this recipe comes together in a snap.
- Easy: Minimal chopping, simple mixing, and straightforward assembly – even for beginner cooks!
- Giftable: Make a double batch and freeze one for a friend or family member who could use a delicious homemade meal.
- Crowd-pleasing: The sweet, savory, and cheesy combination is a guaranteed hit with everyone at the table.
Ingredients
Let’s gather our goodies! These ingredients are humble but mighty in creating something truly special. Here’s what you’ll need:
- 1 large or extra-large sweet potato: Cooked until tender, peeled, and diced into yummy 1/2-inch cubes. I love roasting mine for a little extra depth of flavor, but steaming or even microwaving works too!
- 1/2 cup corn and black bean salsa: This is your secret weapon for instant flavor! You can use store-bought or even make your own if you’re feeling ambitious.
- 2 to 2 1/2 cups shredded cheese: A Mexican blend is my favorite for that classic enchilada taste. Feel free to experiment!
- 2 cups red enchilada sauce: The tangy, savory glue that holds everything together.
- 6 to 8 yellow or white corn tortilla shells: The perfect vehicle for all this deliciousness.
- Finely diced red peppers or tomatoes: (Optional garnish) For a pop of color and freshness.
- Cilantro: (Optional garnish) A little sprinkle of fresh cilantro is pure magic!
How to Make It
Alright, let’s get cooking! This is where the magic happens. Grab an apron, put on some tunes, and let’s create some cozy goodness.
- Preheat your oven: Get it nice and toasty at 375°F (190°C).
- Mix up the filling: In a medium bowl, combine your cooked and diced sweet potato, the corn and black bean salsa, 1 cup of your shredded cheese, and 1/2 cup of the red enchilada sauce. Give it a good stir until everything is beautifully incorporated.
- Prep your tortillas: To make them super pliable and less likely to crack, lightly warm your corn tortillas. You can do this a few ways: a quick zap in the microwave wrapped in a damp paper towel, or even a few seconds on each side in a dry skillet. Just follow the package directions!
- Fill ’em up: Spoon about 1/4 cup of that glorious sweet potato mixture into the center of each warmed tortilla.
- Roll ’em tight: Gently roll up each tortilla, tucking in the sides if you can, and place them seam-side down in a 9×13 inch baking dish. They’ll snuggle up next to each other like little flavor packages.
- Sauce it up: Pour the remaining 1 1/2 cups of red enchilada sauce evenly over the rolled tortillas. Make sure they’re all nicely coated!
- Cheese, please! Sprinkle the rest of your shredded cheese all over the top. Go ahead, be generous!
- Bake, covered: Cover your baking dish snugly with foil and pop it into the preheated oven for 20 minutes.
- Get that bubbly top: Remove the foil and let it bake for another 5 to 10 minutes, or until that cheese is melted, bubbly, and looking absolutely irresistible.
- Garnish and serve: If you’re feeling fancy, sprinkle with some finely diced red peppers or tomatoes and a little fresh cilantro. Then, dive in and enjoy!
Substitutions & Additions
The beauty of this recipe is its flexibility! Feel free to play around and make it your own. Here are a few ideas:
- Spice it up: Add a pinch of chili powder or cumin to the filling for an extra kick.
- Veggie boost: Toss in some sautéed onions, bell peppers, or even some wilted spinach into the filling.
- Protein power: For a heartier meal, mix in some shredded chicken, seasoned ground beef, or even some crumbled tofu.
- Different sauce: While red enchilada sauce is traditional, a green enchilada sauce or even a mole sauce can offer a fun twist.
- Cheese choices: Monterey Jack, Pepper Jack, or even a sharp cheddar would be delicious!
Tips for Success
A few little tricks to make these enchiladas absolutely perfect:
- Don’t overcook the sweet potato: You want it tender enough to mash slightly with a fork but still hold its shape when diced.
- Warm those tortillas: I can’t stress this enough! It makes a huge difference in preventing them from breaking.
- Don’t overcrowd the dish: Give your enchiladas a little breathing room in the baking dish so they can cook evenly.
- Prep ahead: You can totally assemble the enchiladas (up to step 7) earlier in the day and keep them covered in the fridge. Just add a few extra minutes to the baking time.
How to Store It
Got leftovers? Lucky you! These enchiladas store beautifully.
- In the Fridge: Let them cool completely, then cover the baking dish tightly with plastic wrap or transfer them to an airtight container. They’ll stay delicious for about 3-4 days.
- Reheating: You can reheat individual portions in the microwave or cover the entire dish with foil and warm it in a 350°F (175°C) oven until heated through.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can! Flour tortillas will work, but they might give you a slightly different texture. Corn tortillas are traditional for enchiladas and hold up well to the sauce.
What kind of sweet potato should I use?
Any kind of sweet potato will work! Garnet yams or jewel yams are common and delicious choices. Just make sure it’s cooked until tender.
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas (up to step 7), cover them tightly with plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and bake as directed, adding a bit more time if needed.
Sweet Potato, Corn, and Black Bean Enchiladas
Cozy, flavorful, and surprisingly easy weeknight enchiladas packed with sweet potato, corn, black beans, and cheese, all smothered in red enchilada sauce.
Equipment
- Oven
- Medium bowl
- Microwave Optional, for warming tortillas
- Skillet Optional, for warming tortillas
- 9x13 inch baking dish
- foil
Ingredients
Filling
- 1 large or extra-large sweet potato Cooked until tender, peeled, and diced into 1/2-inch cubes
- 0.5 cup corn and black bean salsa Store-bought or homemade
- 1 cup shredded cheese Mexican blend recommended
- 0.5 cup red enchilada sauce
Enchiladas
- 6 to 8 yellow or white corn tortilla shells Lightly warmed
- 1.5 cups red enchilada sauce
- 1.5 to 2 shredded cheese For topping
Optional Garnish
- finely diced red peppers or tomatoes
- cilantro Fresh
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the cooked and diced sweet potato, corn and black bean salsa, 1 cup of shredded cheese, and 1/2 cup of red enchilada sauce. Stir to combine.1 large or extra-large sweet potato
- Lightly warm the corn tortillas to make them pliable.1 large or extra-large sweet potato
- Spoon about 1/4 cup of the filling into the center of each warmed tortilla.1 large or extra-large sweet potato
- Roll up each tortilla tightly and place seam-side down in a 9x13 inch baking dish.1 large or extra-large sweet potato
- Pour the remaining 1 1/2 cups of red enchilada sauce evenly over the rolled tortillas.1 large or extra-large sweet potato
- Sprinkle the remaining shredded cheese over the top.1 large or extra-large sweet potato
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Garnish with optional diced red peppers or tomatoes and fresh cilantro, then serve.1 large or extra-large sweet potato
Notes
These enchiladas can be assembled ahead of time and refrigerated. For freezing, assemble and cover tightly with plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking.