Description
These Sweet Potato Corn and Black Bean Enchiladas are cheesy, hearty, and full of flavor. A vegetarian enchilada recipe perfect for busy weeknights, family dinners, or meal prep. Comforting, colorful, and easy to make in under an hour!
Ingredients
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1 large sweet potato (cooked and diced into ½-inch cubes)
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½ cup corn and black bean salsa
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2 cups shredded cheese (divided; vegan cheese optional)
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2 cups red enchilada sauce (divided)
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8–10 corn tortilla shells
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Optional garnishes: diced red peppers, tomatoes, fresh cilantro, sour cream
Instructions
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Preheat oven to 350°F. Spray an 8×10-inch baking dish with cooking spray.
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Cook sweet potato: microwave for 10 minutes or bake at 400°F for 45–60 minutes. Peel and dice into ½-inch cubes.
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In a large bowl, combine sweet potato, corn and black bean salsa, and 1½ cups shredded cheese. Stir gently.
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Spread 1 cup enchilada sauce in the bottom of the prepared dish.
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Fill each tortilla with about ⅓ cup of the filling. Roll and place seam-side down in dish. Repeat until filling is used.
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Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
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Bake 20 minutes, until cheese is melted and bubbly.
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Garnish with red peppers, cilantro, and sour cream. Serve warm.
Notes
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Swap sweet potato with butternut squash or roasted carrots.
Use flour tortillas if preferred, though they’ll soften more.
Make ahead: Assemble in the morning, refrigerate, and bake before serving.
Vegan option: Use dairy-free cheese and check your enchilada sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Vegetarian
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe (about 2 enchiladas)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 35 mg