Description
Sweet Potato, Corn, and Black Bean Enchiladas are a deliciously vibrant dish perfect for any occasion. Bursting with the natural sweetness of roasted sweet potatoes, the crunch of corn, and the heartiness of black beans, these enchiladas are wrapped in soft tortillas and drizzled with a rich red enchilada sauce. Ideal for busy weeknights or festive gatherings, this recipe delivers comfort and flavor that will impress your family and friends.
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 8 corn tortillas
- 1 cup red enchilada sauce
- 1.5 cups shredded cheese (Monterey Jack or Mexican blend)
- Optional: sour cream for serving
Instructions
- Preheat oven to 375°F (190°C).
- Bake sweet potatoes on a lined baking sheet for about 45 minutes until tender. Allow to cool before scooping out the flesh.
- In a bowl, combine the sweet potato flesh, black beans, corn, and half of the cheese. Mix well.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over tortillas and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown. Serve warm with sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 170g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg