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Sweet Potato & Black Bean Enchiladas

These comforting enchiladas are filled with roasted sweet potatoes and black beans, wrapped in corn tortillas and topped with zesty enchilada sauce for a burst of flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 8-10 pieces corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (optional)
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil and roast them on a baking sheet for about 20 minutes or until fork-tender.
  2. In a large bowl, combine the roasted sweet potatoes, rinsed black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir until well mixed.
  3. Wrap corn tortillas in aluminum foil and warm them in the oven for about 5-10 minutes.
  4. Take a warm tortilla, spoon a generous amount of the filling onto the center, roll it up tightly, and place it seam-side down in a greased baking dish. Repeat until the dish is filled.
  5. Pour the enchilada sauce evenly over the filled tortillas, then sprinkle with shredded cheese if desired.
  6. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
  7. Let the enchiladas cool for a few minutes before serving. Top with fresh cilantro or avocado if desired.

Notes

For variations, consider using different beans or adding diced bell peppers for extra flavor. Ensure the tortillas are warmed to prevent tearing during rolling.