Sweet Potato, Corn, and Black Bean Enchiladas
A hearty and delicious enchilada dish featuring sweet potatoes, black beans, and corn, all wrapped in warm tortillas and drenched in savory sauce.
Equipment
- Large Skillet
- Baking Dish
Ingredients
- 2 medium Sweet Potatoes Peeled and diced
- 1 cup Corn Kernels Fresh or frozen
- 1 can Black Beans 15 oz, drained and rinsed
- 1 cup Enchilada Sauce
- 8 corn Tortillas
- 1 cup Shredded Cheese Optional
- 1 tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced sweet potatoes and cook until tender, about 10 minutes.
- Add corn and black beans to the skillet. Season with cumin, chili powder, salt, and pepper. Cook for 5 more minutes.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Assemble the enchiladas by spooning the sweet potato mixture onto each tortilla, rolling them up, and placing them seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with cheese if using.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
- Let cool slightly before serving. Garnish with cilantro if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.