Description
Stuffed with roasted sweet potatoes, black beans, and charred corn, then smothered in smoky enchilada sauce and melted cheese – these veggie-packed enchiladas are hearty enough to satisfy even carnivores!
Ingredients
Filling:
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2 tbsp olive oil
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1 onion, diced
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3 cloves garlic, minced
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1 red bell pepper, diced
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2 cups diced sweet potato (½-inch cubes)
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1 tsp salt
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2 tsp cumin
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1 tsp coriander
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2 cups corn kernels (fresh or frozen)
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2 cans (15oz) black beans, rinsed
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½ cup chopped cilantro
Assembly:
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16 corn or flour tortillas (8-inch)
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4 cups enchilada sauce
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3 cups shredded cheese (Mexican blend or cheddar)
Garnishes (optional):
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Avocado, sour cream, pickled onions, lime wedges
Instructions
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Preheat oven to 375°F (190°C). Lightly grease two 9×13″ baking dishes.
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Make filling:
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Heat oil in a large skillet over medium heat. Sauté onion, garlic, bell pepper, and sweet potato with salt for 8-10 mins until softened.
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Stir in spices and corn; cook 2 mins more.
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Remove from heat. Mix in beans and cilantro.
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Assemble enchiladas:
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Spread ½ cup sauce in each baking dish.
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Warm tortillas slightly (microwave 30 secs wrapped in a damp towel).
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Fill each tortilla with ⅓ cup filling + sprinkle of cheese. Roll tightly and place seam-side down in dishes.
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Bake:
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Top with remaining sauce and cheese.
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Cover with foil; bake 20 mins. Uncover and bake 10 more mins until bubbly.
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Rest 5 mins before serving with garnishes.
Notes
✅ Warm tortillas first to prevent cracking
✅ Use freshly grated cheese for best meltiness
✅ Make ahead: Assemble unbaked enchiladas and refrigerate overnight
- Prep Time: 30 mins
- Cook Time: 30 mins
Nutrition
- Calories: 440 cal Per Serving
- Fiber: 10g
- Protein: 18g