Sweet Potato, Corn, and Black Bean Enchiladas
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
479 kcal
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Course
Main Course
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Cuisine
Mexican
Sweet Potato, Corn, and Black Bean Enchiladas
Description
Sweet Potato, Corn, and Black Bean Enchiladas bring together cooked diced sweet potatoes combined with corn and black bean salsas to create a flavorful filling. This filling is wrapped in corn tortillas, topped with a generous amount of enchilada sauce and cheese, then baked until the sauce is bubbly and the cheese melts into a golden topping. The sweet potatoes provide a tender, soft texture that contrasts with the mild graininess of the black bean and the slight sweetness of the corn salsa. This dish is made by rolling the filling into tortillas, layering them in a baking dish with sauce, and finishing with cheese, making it a satisfying vegetarian enchilada variation. It’s a great way to bring vegetables and plant proteins into a comforting casserole-style meal. The enchiladas are best served warm, fresh from the oven, and garnished optionally with diced red bell pepper, tomato, and cilantro to add brightness and a bit of crunch to each serving.
Ingredients
- 1 sweet potato cooked, peeled, and diced into 1/2-inch cubes, large or extra large
- ½ cup corn salsa example brand: Trader Joe’s Cowboy Caviar Salsa
- ½ cup black bean salsa example brand: Trader Joe’s Cowboy Caviar Salsa
- 2 to 2 ½ cups cheese divided (I used a Mexican blend; use vegan cheese to keep vegan, shredded
- 2 cups Red Enchilada Sauce divided (I used Trader Joe’s; use storebought or homemade)
- 6 to 8 corn tortilla shells yellow or white
- red bell pepper optional for garnishing, finely diced
- tomato optional for garnishing, finely diced
- cilantro optional for garnishing
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
- Store enchiladas in an airtight container in the refrigerator for up to five days to maintain freshness.
- Reheat gently to preserve the texture of the sweet potatoes and prevent the tortillas from becoming too soggy.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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