Sweet Potato, Black Bean and Corn Enchiladas
Sweet Potato, Black Bean and Corn Enchiladas are hearty, delicious vegetarian enchiladas smothered in homemade enchilada sauce!
Hola! How are you doing this fine Monday morning? I’m feeling pretty chipper right now and I hope you don’t find it too annoying.
I know people don’t normally look forward to Mondays so much, but I’ve been dying to post these Sweet Potato, Black Bean and Corn Enchiladas since I posted my Ten Minute Homemade Enchilada Sauce 2 weeks ago!
I can’t even believe it took this long, but there was no getting around it. I had to make them again to make sure I was happy with the recipe and take some photos, naturally.
The recipe passed with flying colors, which means you get the whole enchilada today. 🙂
Sweet Potato, Black Bean and Corn Enchiladas
I’ve actually made these vegetarian enchiladas 3 times in the past month. The first time I made them, I didn’t think anybody was going to like them so I didn’t write down my recipe.
I fully expected the men in my house to balk at the concept of sweet potato enchiladas, especially my teen boys. I mean, they’re meatless. My husband enjoys meatless meals with me and loves sweet potato, but I was still surprised by how much he liked these.
My oldest son got home from football practice and scarfed these enchiladas down with no questions about the filling I chose.
My youngest is ever the food critic, and said they were good, but it was just “strange” having butternut squash in enchiladas. I commented that they’re sweet potato enchiladas, and he said that’s strange too.
The boy is entitled to his opinion, but I took note that he still ate ’em all that night, and again the next. 🙂
Since I didn’t write down my recipe the first time, I needed to try the recipe out a couple more times to be sure before sharing it with you.
The funny thing was, I was happy with them every single time. Maybe I was just making excuses because I found my new favorite enchiladas? I love telling my family that I’m “recipe testing” when I make things over and over.
It works like a charm. 🙂
It doesn’t get much better than the sweet potato and black bean combination for me. My One Pot Mexican Back Bean Sweet Potato Quinoa Skillet is another example of how much I love it.
These ingredients were meant to be together, and when you add chili powder, cumin and smoked paprika to the mix, things really get good.
Sweet and savory dishes get me every single time.
One of the things I love the most about these Sweet Potato, Black Bean and Corn Enchiladas (besides the fact that it’s Mexican food!), is that you can make the entire meal in advance. The enchilada sauce can be whipped up in 10 minutes flat, and I love having some in the freezer at all times.
You can assemble the enchiladas and store them in the fridge, then pop them in the oven whenever you’re ready.
And they’re freezer friendly, too!
These Sweet Potato, Black Bean, and Corn Enchiladas may be meatless, but don’t let that fool you — they’re every bit as hearty as chicken or beef enchiladas and then some.
My son the skeptic did eat these every time I made them as “strange” as he thought they were. Little does he know I’m dreaming up a butternut squash version since he gave me the great idea. 🙂
More savory sweet potato love!
- 1 tablespoon canola oil
- 1 small yellow onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 lbs. sweet potatoes, peeled and cut into 1" cubes
- 2 tablespoons water
- (1) 15 ounce can black beans, rinsed and drained
- 1 cup corn kernels (1 ear of fresh corn or frozen)
- salt and pepper, to taste
- 8 soft taco size tortillas*
- 1 batch 10-Minute Homemade Enchilada Sauce or store bought*
- 1½ cups grated cheese (I used Mexican blend)
- Chopped fresh cilantro and avocado, for serving (optional)
- Preheat the oven to 350 degrees. Grease a 9x13" baking dish with cooking spray.
- Heat the canola oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.
- Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.
- Serve with chopped fresh cilantro and avocado if desired, and enjoy!
- I used whole wheat flour tortillas here, but any type of tortilla would be great. The serving size will vary if you use a size other than soft taco size tortillas.
- *Prep and cook time does not include preparing the enchilada sauce. I love making mine in advance!
- This entire meal may be made in advance and popped into the oven when you're ready, and it's very freezer friendly.
Amount Per Serving: Calories: 0 Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g