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.