Sweet Potato, Corn, and Black Bean Enchiladas
A wholesome and comforting dish filled with creamy sweet potatoes, crunchy corn, and hearty black beans wrapped in soft tortillas, topped with enchilada sauce.
Ingredients
Filling ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup frozen or fresh corn bursting with flavor
- 1 can (15 oz) black beans, drained and rinsed for creaminess
- 1 teaspoon ground cumin for a warm, spicy touch
- 1 teaspoon chili powder for added depth
- Salt and pepper, to taste for seasoning
Wrapping ingredients
- 8 small corn tortillas soft and pliable
- 1 cup enchilada sauce store-bought or homemade, rich and tangy
- 1 cup shredded cheese optional, for that gooey finish
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a pot filled with water, boil the diced sweet potatoes until they are tender, approximately 10-15 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked sweet potatoes, corn, black beans, ground cumin, chili powder, salt, and pepper. Mix thoroughly until well combined.
Assembly
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
- Take a tortilla and place about 2-3 tablespoons of the sweet potato mixture in the center. Roll tightly and place seam-side down in a lightly greased baking dish. Repeat with remaining tortillas.
- Pour the enchilada sauce generously over the rolled tortillas, ensuring they are well-coated. If adding cheese, sprinkle it evenly on top.
Baking
- Cover the dish with aluminum foil, then place it in the preheated oven. Bake for 25-30 minutes or until heated through.
- Once baked, remove from oven, and let it rest for a few minutes. Garnish with fresh cilantro before serving.
Notes
For spiciness, add diced jalapeños or hot sauce. You can also incorporate diced bell peppers or zucchini for added nutrition and flavor. Use a blend of cheeses for a hint of tanginess.