Ingredients
- Sweet potatoes, peeled and cubed: 2 medium
- Black beans, rinsed and drained: 1 (15-ounce) can
- Corn kernels, frozen or canned: 1 cup
- Red onion, chopped: 1/2 medium
- Enchilada sauce: 1 (15-ounce) can
- Corn tortillas: 8
- Shredded cheddar cheese: 1 1/2 cups
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss sweet potatoes with 1 tablespoon olive oil and roast on a baking sheet for 20-25 minutes, or until tender.
- Step 2: While sweet potatoes are roasting, sauté red onion in remaining 1 tablespoon olive oil in a skillet over medium heat until softened, about 5 minutes. Add black beans and corn to the skillet and cook for another 3 minutes, stirring occasionally.
- Step 3: Once the sweet potatoes are roasted, add them to the skillet with the black bean mixture. Stir to combine.
- Step 4: Warm the corn tortillas slightly to make them more pliable. Dip each tortilla into the enchilada sauce, then fill with the sweet potato and black bean mixture. Roll up tightly and place seam-down in a 9×13 inch baking dish.
- Step 5: Pour remaining enchilada sauce over the enchiladas and sprinkle with shredded cheddar cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let cool slightly before serving.
Notes
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual enchiladas in the microwave, or the entire dish covered in the oven until warmed through.
- Garnish with a dollop of sour cream or guacamole and a sprinkle of fresh cilantro for extra flavor and a beautiful presentation.
- To prevent tortillas from tearing, warm them in a lightly oiled skillet instead of just dipping in sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American