Sweet Potato, Corn, and Black Bean Enchiladas (Print version)

Tender sweet potatoes, black beans, corn, red enchilada sauce, and melted cheese baked into cozy vegetarian enchiladas.

# Ingredients:

For the filling

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes, about 1 1/2 lb (680 g)
02 - 2 tablespoons olive oil, divided
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
09 - 1 can (15 oz or 425 g) black beans, rinsed and drained
10 - 1 cup (150 g) corn kernels, fresh, frozen, or canned and drained
11 - 1 can (4 oz or 115 g) diced green chiles, drained
12 - 1 tablespoon fresh lime juice
13 - 1/4 cup chopped fresh cilantro
14 - 3/4 cup (85 g) shredded Monterey Jack or Mexican blend cheese

For assembling

15 - 2 cups (480 ml) gluten-free red enchilada sauce, divided
16 - 8 corn tortillas, 6-inch size
17 - 3/4 cup (85 g) shredded Monterey Jack or Mexican blend cheese
18 - Cooking spray or oil for the baking dish
19 - Sliced green onions, cilantro, lime wedges, and sour cream for serving, optional

# Instructions:

01 - Heat the oven to 400 F. Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, chili powder, smoked paprika, and salt. Spread on a baking sheet and roast for 22-26 minutes, turning once, until tender and lightly browned.
02 - While the potatoes roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Cook the onion for 4-5 minutes until softened, then add the garlic and cook for 30 seconds.
03 - In a large bowl, combine the roasted sweet potatoes, onion mixture, black beans, corn, green chiles, lime juice, cilantro, and 3/4 cup cheese. Taste and add more salt if needed.
04 - Lower the oven to 375 F. Lightly grease a 9 x 13 inch baking dish and spread 3/4 cup enchilada sauce across the bottom.
05 - Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave until flexible. Spoon about 1/3 cup filling down the center of each tortilla, roll, and place seam side down in the dish.
06 - Pour the remaining enchilada sauce over the rolls and sprinkle with the remaining 3/4 cup cheese. Bake uncovered for 18-22 minutes until bubbling and melted.
07 - Let the enchiladas rest for 10 minutes before serving. Top with green onions, cilantro, lime, or sour cream if you like.

# Good to know:

01 - Use certified gluten-free corn tortillas and enchilada sauce if serving gluten-free guests.
02 - The filling can be made up to 2 days ahead and refrigerated.
03 - Leftovers keep covered in the refrigerator for up to 4 days.

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