Sweet Potato, Corn, and Black Bean Enchiladas
A quick and delicious enchilada recipe filled with sweet potatoes, corn, and black beans, topped with flavorful sauce.
Ingredients
For the Filling
- 2 medium sweet potatoes, peeled and diced
- 1 cup frozen or fresh corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
For Assembly
- 8 small corn tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish For a fresh touch before serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a pot of salted boiling water, add the diced sweet potatoes and cook for about 10-15 minutes, or until tender. Drain and set aside.
- In a large bowl, combine the cooked sweet potatoes, corn, black beans, cumin, chili powder, salt, and pepper. Mix well to combine the flavors.
Assembly and Baking
- On a flat surface, take a tortilla and spoon about 2-3 tablespoons of the filling mixture into the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the assembled tortillas. If desired, sprinkle cheese on top for a cheesy finish.
- Place the baking dish in the preheated oven and bake for 25 minutes, or until heated through and the cheese is melted.
- Once done, remove from the oven and let them cool slightly. Garnish with fresh cilantro and serve warm.
Notes
Consider adding diced bell peppers or zucchini to the filling for extra crunch. For added creaminess, top with Greek yogurt or avocado before serving. Ensure homemade enchilada sauce is flavorful with herbs and spices.