Sweet Potato, Corn, and Black Bean Enchiladas – A Delicious Veggie Twist Recipe
Sweet Potato, Corn, and Black Bean Enchiladas offer a delicious and hearty vegetarian twist on classic enchiladas. Packed with tender sweet potatoes, flavorful corn and black bean salsa, and a rich enchilada sauce, these enchiladas are easy to prepare and perfect for a comforting meal. They balance savory, sweet, and spicy flavors, and can be made vegan by using plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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
Enchiladas
- 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
Optional Garnishes
- Finely diced red peppers or tomatoes
- Cilantro leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray an 8×10-inch baking dish with cooking spray. This will prevent the enchiladas from sticking during baking.
- Cook Sweet Potato: Pierce a scrubbed sweet potato with a fork and microwave on high for about 10 minutes until tender. Alternatively, bake in a 400°F oven for 45-60 minutes. Once cooked, allow to cool slightly.
- Dice Sweet Potato: Peel off the sweet potato skin and dice the flesh into 1/2-inch cubes. Transfer the diced sweet potato to a large mixing bowl.
- Mix Filling: Add the corn and black bean salsa and 1 1/2 cups shredded cheese to the bowl with the sweet potato cubes. Gently stir to combine all ingredients evenly, forming the enchilada filling.
- Prepare Baking Dish: Pour 1 cup of the red enchilada sauce evenly across the bottom of the prepared baking dish to create a flavorful base layer.
- Fill Tortillas: Spoon approximately 1/3 cup of the filling mixture into each tortilla shell. Roll each tortilla tightly and place seam side down in the baking dish. Continue until all filling is used and enchiladas are neatly lined up in the dish.
- Top With Sauce and Cheese: Pour the remaining 1 cup of enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top to create a gooey, melty topping.
- Bake: Place the baking dish in the preheated oven and bake for about 20 minutes or until the cheese is melted, bubbly, and slightly golden around the edges.
- Garnish and Serve: Remove from oven and optionally garnish with finely diced red peppers or tomatoes and fresh cilantro leaves. Serve hot immediately for best flavor and texture.
Notes
- You can cook the sweet potato in advance and refrigerate if you want to prepare this recipe quicker.
- Use vegan cheese and confirm salsa is vegan to make this recipe suitable for vegans.
- Try using whole grain or gluten-free corn tortillas to adjust for dietary preferences.
- Leftovers keep well in an airtight container in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- Add a squeeze of lime or dollop of sour cream to enhance flavors before serving.
Keywords: sweet potato enchiladas, vegetarian enchiladas, black bean enchiladas, corn enchiladas, baked enchiladas, Mexican vegetarian recipe
