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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings

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.