Description
A delicious and healthy recipe for Sweet Potato, Corn, and Black Bean Enchiladas that is perfect for any meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, 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
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and add diced sweet potatoes. Cook until tender, about 10 minutes.
- Add corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Spoon the sweet potato mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
- Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
- Serve hot and enjoy!
Notes
- For a spicier version, add jalapeños to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Top with avocado or cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Sweet Potato, Corn, Black Bean, Enchiladas, Vegetarian Recipe