Sweet Potato, Corn, and Black Bean Enchiladas – A Hearty Vegetarian Favorite

Comfort food doesn’t have to be heavy to be satisfying, and Sweet Potato, Corn, and Black Bean Enchiladas are the perfect example. These enchiladas are warm, filling, and packed with bold flavors, all while remaining wholesome and naturally vegetarian. With tender roasted sweet potatoes, hearty black beans, and sweet corn wrapped in soft tortillas and baked in savory enchilada sauce, this dish is both nourishing and deeply comforting.

Sweet potatoes bring natural sweetness and a creamy texture that pairs beautifully with earthy black beans and smoky spices. Corn adds little pops of sweetness, while enchilada sauce ties everything together with rich, slow-simmered flavor. The result is a balanced, satisfying meal that appeals to vegetarians and meat-eaters alike.

This recipe is ideal for busy weeknights, meal prep, or casual gatherings. It’s affordable, customizable, and makes generous portions, making it a go-to for family dinners or leftovers that reheat beautifully.

Why These Vegetarian Enchiladas Work So Well

The combination of sweet potatoes and black beans creates a filling that’s both hearty and nutritious. Sweet potatoes hold their shape when roasted, while black beans add protein and fiber. Corn lightens the filling, and warm spices like cumin and chili powder add depth without overwhelming heat.

Baking the enchiladas allows the flavors to meld while the tortillas soak up the sauce, creating that classic enchilada texture—soft but never soggy.

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Ingredients

For the Filling

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ small onion, finely chopped
• 2 cloves garlic, minced

For Assembly

• 8–10 flour or corn tortillas
• 2 cups red enchilada sauce
• 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro, for garnish

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Instructions

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes until tender.
4. In a large bowl, combine roasted sweet potatoes, black beans, corn, onion, and garlic.
5. Reduce oven temperature to 375°F (190°C).
6. Spread ½ cup enchilada sauce on the bottom of a baking dish.
7. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
8. Pour remaining enchilada sauce over the enchiladas and sprinkle with cheese.
9. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
10. Garnish with cilantro and serve warm.

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Tips for the Best Enchiladas

• Roast the sweet potatoes well: Caramelization adds flavor and prevents mushy filling.
• Warm tortillas first: This prevents cracking when rolling.
• Control moisture: Drain beans thoroughly to avoid watery enchiladas.
• Rest before serving: Letting the dish sit for 5 minutes helps it set.

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Variations

• Vegan Option: Use dairy-free cheese or omit cheese entirely.
• Spicy Kick: Add diced jalapeños or chipotle peppers to the filling.
• Green Sauce Swap: Use green enchilada sauce for a tangy variation.
• Extra Protein: Add cooked quinoa or lentils to the filling.

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Serving Suggestions

Serve Sweet Potato, Corn, and Black Bean Enchiladas with cilantro-lime rice, a simple green salad, or sliced avocado. They also pair well with salsa, sour cream, or guacamole for added richness.

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Cultural Context

Enchiladas are a beloved dish throughout Mexican and Tex-Mex cuisine, traditionally filled with meats or cheeses. Vegetarian versions like this one highlight how adaptable and inclusive enchiladas can be, celebrating bold spices and hearty vegetables.