Name: Sweet Potato, Corn, and Black Bean Enchiladas – A Delicious Veggie Twist Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 large sweet potato, cooked, peeled, and diced into 1/2-inch cubes; 1/2 cup corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa); 1 1/2 cups shredded cheese, Mexican blend or vegan cheese for vegan option; Yellow or white corn tortilla shells (quantity sufficient to hold about 1/3 cup filling each, approximately 8-10 tortillas); 1 cup red enchilada sauce (store-bought or homemade) for bottom layer; 1 cup red enchilada sauce (store-bought or homemade) for topping; 1 cup shredded cheese, Mexican blend or vegan cheese for vegan option, for topping; Finely diced red peppers or tomatoes; Cilantro leaves

Jump to Recipe

Introduction

These Sweet Potato, Corn, and Black Bean Enchiladas offer a flavorful and satisfying vegetarian twist on a classic Mexican dish. Packed with hearty sweet potatoes and a zesty salsa, they’re perfect for a cozy dinner that’s both nutritious and delicious.

A rectangular white baking dish filled with a layered enchilada dish on a white marbled surface. The base layer is reddish-brown spiced rice mixed with black beans and diced vegetables. On top, a layer of rolled white tortillas partially covered with melted orange cheddar cheese and red enchilada sauce. The top layer is garnished with sliced green jalapeños, thin slices of red chili, avocado slices, thin red onion strips, sprinkled white crumbled cheese, and chopped fresh cilantro. To the side is a small white bowl of sliced red onions and a gray and white striped cloth with a metal spatula resting on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
1/2 cup corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa)
2 cups shredded cheese, divided (use a Mexican blend or vegan cheese for vegan option)
2 cups red enchilada sauce, divided (store-bought or homemade)
Yellow or white corn tortilla shells
Finely diced red peppers or tomatoes (optional for garnish)
Cilantro (optional for garnish)

Instructions

Step 1: Preheat the oven to 350°F and spray an 8×10-inch baking dish with cooking spray. Set aside.
Step 2: Cook the sweet potato by piercing it with a fork and microwaving on high for about 10 minutes until tender, or bake at 400°F for 45–60 minutes until soft. Remove the skin and dice into 1/2-inch cubes.
Step 3: In a large bowl, combine the diced sweet potato with the corn and black bean salsa and 1 1/2 cups of shredded cheese. Stir gently to mix.
Step 4: Pour 1 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Step 5: Spoon about 1/3 cup of the filling into each tortilla shell, roll it up, and place seam side down in the baking dish. Continue until all filling is used.
Step 6: Pour the remaining 1 cup of enchilada sauce over the filled tortillas, then sprinkle the remaining 1 cup of cheese on top.
Step 7: Bake for about 20 minutes, or until the cheese is melted and bubbly.
Step 8: Optionally garnish with finely diced red peppers or tomatoes and fresh cilantro before serving immediately.

Tips & Variations

For extra flavor, add a pinch of cumin or smoked paprika to the filling mix.
To make this dish vegan, use vegan cheese and ensure the enchilada sauce contains no animal products.
Warm the tortillas briefly before filling to make them more pliable and easier to roll.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the enchiladas from becoming soggy. You can also freeze the enchiladas before baking for up to 2 months; thaw overnight in the fridge before baking.

How to Serve

The image shows two stacked rolled tortillas covered with melted yellow and white cheese on a white plate, sitting on a white marbled surface. The tortillas are filled with a mix of ground meat, black beans, and corn, with sauce spread thickly both inside and underneath them. On top, there is a colorful mix of chopped red tomatoes, whole yellow corn kernels, and green cilantro leaves, adding bright contrast. The sauce has a rich, reddish-brown color with a slightly thick texture that drapes around the edges of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn and beans instead of salsa?

Yes, you can substitute fresh or canned corn and black beans. Just drain the beans well and mix them with diced tomatoes, onions, and spices to mimic the salsa flavor.

What can I use instead of sweet potatoes?

Butternut squash or roasted pumpkin work well as alternatives for a similar texture and sweetness.