Description
Hearty, vegetarian enchiladas stuffed with roasted sweet potatoes, black beans, and melty cheese, smothered in a smoky enchilada sauce. A crowd-pleasing meal that’s both wholesome and satisfying!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 8–10 corn or flour tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- Optional toppings: avocado, cilantro, sour cream, lime wedges
Instructions
- Roast sweet potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender. Reduce oven to 375°F (190°C) for enchiladas.
- Prepare filling: In a bowl, mix roasted sweet potatoes, black beans, corn, red onion, garlic, and 1 cup of cheese.
- Assemble enchiladas: Spread ½ cup enchilada sauce in a baking dish. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake 5–10 more minutes until bubbly.
- Serve: Garnish with avocado, cilantro, and a squeeze of lime.
Notes
- Meal prep: Filling can be made 2 days ahead; assemble before baking.
- Spice level: Add diced jalapeños to the filling for heat.
- Gluten-free: Use corn tortillas (warm first to prevent cracking).
- Protein boost: Add shredded chicken or crumbled tofu.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg