Sweet Potato, Corn, and Black Bean Enchiladas
A vibrant and nutritious dish combining sweet potatoes, black beans, and corn, all rolled in tortillas and baked with enchilada sauce.
Equipment
- Oven
- Skillet
- Baking Dish
Ingredients
- 2 medium Sweet Potatoes peeled and diced
- 1 cup Corn Kernels (fresh or frozen)
- 1 can Black Beans (15 oz, drained and rinsed)
- 1 cup Enchilada Sauce
- 1 cup Shredded Cheese optional
- 1 tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced sweet potatoes and cook until tender, about 10 minutes.
- Add corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir and cook for another 5 minutes.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Place a spoonful of the sweet potato mixture in each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour enchilada sauce evenly over the rolled tortillas. If using cheese, sprinkle it on top.
- Cover with foil and bake for 20-25 minutes, until heated through and cheese is melted.
- Allow to cool slightly before serving. Garnish with your favorite toppings.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.