Description

This irresistibly cheesy sweet potato, corn, and black bean enchiladas recipe combines hearty roasted sweet potatoes, zesty black bean and corn salsa, and a melty cheese blend, all wrapped in soft corn tortillas and baked in a flavorful red enchilada sauce. Perfectly balanced with vibrant veggies and warm spices, this dish is a satisfying vegetarian meal that’s easy to prepare and delightful to share.

Ingredients

Scale

Filling

1 large sweet potato, cooked and diced into 1/2-inch cubes
1/2 cup corn and black bean salsa
2 cups shredded cheese (Mexican blend or vegan cheese), divided

Sauce

2 cups red enchilada sauce (store-bought or homemade), divided

Tortillas and Garnish

8 pieces corn tortilla shells (soft, yellow or white tortillas)
1/2 cup diced red peppers or tomatoes (optional, for garnish)
1 handful fresh cilantro (optional, for garnish)

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Instructions

Prepare the Sweet Potatoes: Begin by cooking the sweet potato until tender, either by boiling or roasting. Once cooked, dice the sweet potato into 1/2-inch cubes and set aside.
Mix the Filling: In a large bowl, combine the diced sweet potatoes with 1/2 cup of the corn and black bean salsa and 1 cup of shredded cheese. Mix gently to incorporate all the ingredients evenly.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish suitable for 8 enchiladas.
Soften Tortillas: Warm the corn tortillas slightly to make them pliable and prevent cracking when rolling. This can be done on a skillet or wrapped in a damp cloth in the microwave for about 30 seconds.
Assemble Enchiladas: Spread a thin layer of the red enchilada sauce in the bottom of the baking dish. Take a tortilla, place about 1/4 cup of the filling mixture on one side, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Top and Bake: Pour the remaining 1 cup of red enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the sauce is bubbling and cheese is melted and slightly golden.
Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with diced red peppers or tomatoes and fresh cilantro if desired. Serve warm and enjoy!

Notes

To cook the sweet potatoes faster, you can microwave them for 5-7 minutes until soft.
If you prefer a spicier dish, add jalapeños or hot sauce to the filling or sauce.
Use vegan cheese to make this dish completely dairy-free and vegan-friendly.
Leftover enchiladas keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
For added protein, consider adding cooked quinoa or chopped cooked chicken if not vegetarian.