Sweet Potato, Corn, and Black Bean Enchiladas

Name: Sweet Potato, Corn, and Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 large/extra large sweet potato; ½ cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa; 2 to 2 ½ cups shredded cheese; 2 cups Red Enchilada Sauce; 6 to 8 yellow or white corn tortilla shells; finely diced red peppers or tomatoes; cilantro

User Reviews

4.6

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
479 kcal
Course
Main Course
Cuisine
Mexican

Sweet Potato, Corn, and Black Bean Enchiladas

Jade Rice

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😍🙌🎉 Warm sweet potatoes, slightly spicy corn, and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat!

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Ingredients

Servings

1 large/extra large sweet potato cooked, peeled, and diced into 1/2-inch cubes
½ cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa
2 to 2 ½ cups shredded cheese divided (I used a Mexican blend; use vegan cheese to keep vegan)
2 cups Red Enchilada Sauce divided (I used Trader Joe’s; use storebought or homemade)
6 to 8 yellow or white corn tortilla shells
finely diced red peppers or tomatoes optional for garnishing
cilantro optional for garnishing

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Instructions

Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.
Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high power for about 10 minutes, or until done and fork tender. Potato can be cooked in the oven at 400F for about 45 to 60 minutes if preferred.
Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
Dice potato into 1/2-inch cubes and place cubes into a large bowl.
To the bowl, add the salsa, about 1 1/2 cups cheese (measure it loosely packed in the cup), and gently stir to combine; set filling aside.
Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
Place about 1/3 cup filling in a tortilla shell, roll up, and place seam side down in prepared dish; repeat with additional shells until all filling mixture is gone.
Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
Evenly top with remaining 1 cup cheese.
Bake for about 20 minutes, or until cheese is melted and bubbly.
Optionally garnish with red peppers, cilantro, and serve immediately.

Notes

Enchiladas are best warm and fresh, but will keep airtight in the fridge for up to 5 days.

Nutrition Information

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Serving 1serving Calories 479kcal (24%) Carbohydrates 33g (11%) Protein 24g (48%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 10g Trans Fat 1g Cholesterol 93mg (31%) Sodium 1218mg (51%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 479 kcal

% Daily Value*

Serving	1serving
Calories	479kcal	24%
Carbohydrates	33g	11%
Protein	24g	48%
Fat	28g	43%
Saturated Fat	16g	80%
Polyunsaturated Fat	10g	59%
Trans Fat	1g	50%
Cholesterol	93mg	31%
Sodium	1218mg	51%
Fiber	5g	20%
Sugar	7g	14%