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Sweet Potato, Corn, and Black Bean Enchiladas
4.6 from 54 votes

Sweet Potato, Corn, and Black Bean Enchiladas

This recipe combines cooked sweet potato cubes with corn and black bean salsa, layered inside corn tortillas with cheese and enchilada sauce. The enchiladas bake in the oven, resulting in a comforting, hearty dish that balances the natural sweetness of the potatoes with the savory salsa and melted cheese. The texture comes from the soft filling and tender tortillas soaked in flavorful enchilada sauce, making it suitable for a filling vegetarian meal or a cozy dinner option.

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

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

    Cup of Yum
  1. Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.
  2. 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.
  3. Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
  4. Dice potato into 1/2-inch cubes and place cubes into a large bowl.
  5. 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.
  6. Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
  7. 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.
  8. Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
  9. Evenly top with remaining 1 cup cheese.
  10. Bake for about 20 minutes, or until cheese is melted and bubbly.
  11. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 479

% 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.