Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sweet potato corn and black bean enchiladas

Sweet potato corn and black bean enchiladas: 7 Ways to Love

Delicious enchiladas filled with sweet potato, corn, and black beans.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup corn kernels
  • 1 can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil sweet potatoes until tender, about 10-15 minutes.
  3. In a bowl, mix sweet potatoes, corn, black beans, cumin, and chili powder.
  4. Warm tortillas in a pan to make them pliable.
  5. Spoon the filling onto each tortilla and roll them up.
  6. Place enchiladas in a baking dish and cover with enchilada sauce.
  7. Sprinkle cheese on top if desired.
  8. Bake for 20-25 minutes until heated through.

Notes

  • Can use canned sweet potatoes for convenience.
  • Adjust spices to taste.
  • Enjoy with avocado or sour cream.
  • Author: Juanita A. Smith
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 20mg

Keywords: sweet potato corn and black bean enchiladas