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Sweet Potato, Corn, and Black Bean Enchiladas

Hearty vegetarian enchiladas filled with roasted sweet potatoes, black beans, and corn baked in savory enchilada sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 15 oz black beans drained
  • 1 cup corn

Equipment

  • Baking dish
  • Mixing bowl
  • Baking sheet

Method
 

  1. Roast seasoned sweet potatoes until tender.
  2. Combine filling ingredients in a bowl.
  3. Fill tortillas, roll, and place in baking dish.
  4. Top with sauce and cheese and bake until bubbly.

Notes

Can be assembled ahead and baked later.