Name: Vegetarian Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 large sweet potato, cooked, peeled, and diced into 1/2-inch cubes.; 1/2 cup corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa).; 2 cups shredded cheese, divided (use a Mexican blend or vegan cheese for vegan option).; 2 cups red enchilada sauce, divided (store-bought or homemade).; Yellow or white corn tortilla shells.; Finely diced red peppers or tomatoes (optional for garnish).; Cilantro (optional for garnish).

These Sweet Potato, Corn, and Black Bean Enchiladas are a satisfying vegetarian dish that brings a flavorful twist to traditional enchiladas. Made with creamy sweet potatoes, zesty corn and black bean salsa, and melty cheese, they’re a crowd-pleaser for any dinner. Serve with garnishes like diced red peppers, fresh cilantro, and a side of warm marinara sauce for a deliciously comforting meal.

These Sweet Potato, Corn, and Black Bean Enchiladas are a veggie-packed twist on a classic, filled with tender sweet potatoes, tangy salsa, and melty cheese. Perfect for a cozy dinner, they’re loaded with satisfying flavors and easy to make!

INGREDIENTS

Sweet Potato (1 large, cooked and diced into 1/2-inch cubes): Adds a creamy and sweet element that balances the zesty salsa.
Corn and Black Bean Salsa (1/2 cup): Brings a touch of spice and texture, creating a flavorful filling.
Shredded Cheese (2 cups, divided): Melts inside and on top of the enchiladas, adding a creamy, savory layer. Use vegan cheese for a vegan option.
Red Enchilada Sauce (2 cups, divided): Adds tangy, zesty flavor to the dish and keeps the tortillas moist during baking.
Corn Tortilla Shells: Serves as the base for each enchilada, holding the delicious filling together.
Optional Garnishes: Finely diced red peppers, tomatoes, and fresh cilantro to add color and flavor.

INSTRUCTIONS

Step 1:: Preheat the oven to 350°F. Spray an 8x10-inch baking dish with cooking spray to prevent sticking. Set aside.
Step 2:: Place a scrubbed, fork-pierced sweet potato in the microwave and cook on high for about 10 minutes, or until tender. Alternatively, bake in a 400°F oven for 45-60 minutes. Remove the skin and dice into 1/2-inch cubes.
Step 3:: In a large bowl, combine the diced sweet potato, corn and black bean salsa, and about 1 1/2 cups of shredded cheese. Stir gently to mix well and set the filling aside.
Step 4:: Pour 1 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Step 5:: Place about 1/3 cup of the filling in each tortilla shell. Roll up each tortilla and place it seam side down in the baking dish. Repeat until all filling is used.
Step 6:: Pour the remaining 1 cup of enchilada sauce over the top of the rolled enchiladas. Sprinkle with the remaining 1 cup of shredded cheese for a melty finish.
Step 7:: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Step 8:: Optionally garnish with finely diced red peppers, cilantro, and serve immediately.

Serving and Storage Tips

Serve these enchiladas hot from the oven with a side of extra salsa or guacamole for added flavor.
Garnish with fresh cilantro or a sprinkle of finely diced red peppers for a colorful presentation.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Helpful Notes

For a vegan-friendly option, use vegan cheese and check that the enchilada sauce is vegan.
Make sure to dice the sweet potato evenly for a smooth, creamy filling texture.
Warm the tortillas slightly before filling to make them more pliable and easier to roll.

Tips from Well-Known Chefs

Chef Bobby Flay suggests using fresh salsa with roasted corn for an extra layer of flavor.
Chef Rachael Ray recommends a drizzle of lime juice on top for a hint of citrusy brightness.
Chef Ina Garten advises adding a dollop of sour cream or Greek yogurt on top for extra creaminess.

WHY YOU'LL LOVE THIS RECIPE

Vegetarian-friendly and easy to make with wholesome ingredients.
Perfectly balanced flavors of sweet, tangy, and savory in each bite.
Great for meal prep and reheats well for leftovers.
Customizable with different garnishes and fillings to suit your taste.

VARIATIONS

Use black beans instead of corn and black bean salsa for a protein-rich alternative.
Substitute flour tortillas for a softer texture and slightly different flavor.
Add a sprinkle of chopped green onions for a mild, oniony bite.
For added spice, mix in a dash of cayenne pepper or chopped jalapeños to the filling.