Sweet Potato Corn Enchiladas

Sweet Potato Corn and Black Bean Enchiladas bring together everything I love in a comforting meal. The creamy richness of sweet potato pairs beautifully with smoky black beans and sweet pops of corn all tucked inside tender tortillas and topped with bubbling cheese. This is my go-to recipe when I want something hearty yet still packed with veggies and bold flavor.

I started making this after craving enchiladas during the holidays and now my friends always ask for it on cozy get-togethers. The combination of flavors was an instant hit in my home and even my pickiest eater always goes back for seconds.

Ingredients

• Sweet potato cooked and diced: adds creamy texture and just the right touch of sweetness to balance out the robust flavors Look for a firm brightly colored sweet potato without soft spots for best results
• Corn and black bean salsa: brings a burst of freshness plus a little heat If you can find a version with roasted corn that adds even more depth
• Shredded cheese: gives that gooey finish Use a melty cheese like Monterey Jack or cheddar or go with vegan cheese for dairy free Try to buy cheese by the block and shred it yourself for superior melt
• Red enchilada sauce: bright and tangy it ties the whole dish together Look for one with simple ingredients or make your own for a homemade touch
• Corn tortilla shells: these hold everything together and add a lovely nuttiness Warming them briefly makes them soft and easy to roll
• Optional garnishes: things like chopped red pepper juicy tomatoes and fresh cilantro add flavor and color Choose bright fresh herbs and crisp veggies for the prettiest finish

Step by Step Instructions

Prepare the Baking Dish:

Lightly coat an eight by ten inch baking dish with a thin layer of cooking spray This keeps your enchiladas from sticking and makes cleanup a breeze

Cook and Dice the Sweet Potato:

Microwave a scrubbed sweet potato pricked with a fork for about ten minutes until the inside gives when pierced Allow it to cool peel away the skin then cut into small even cubes for creamy bites throughout

Mix Your Filling:

Combine the diced sweet potato with corn and black bean salsa and about one and a half cups of shredded cheese in a large bowl Fold everything gently together so the cubes of potato stay mostly intact

Layer the Sauce:

Spoon one cup of enchilada sauce onto the bottom of your prepared baking dish Spread it evenly to coat the entire surface This sauce keeps the tortillas soft during baking

Fill and Roll the Tortillas:

Scoop roughly one third cup of filling into each corn tortilla Roll them up carefully so the filling stays inside Place each filled tortilla seam side down in the baking dish fitting them snugly together

Sauce and Top With Cheese:

Drizzle the rest of the enchilada sauce over the rolled tortillas making sure each one is covered Sprinkle the remaining cup of shredded cheese evenly across the top for that bakery style finish

Bake Until Bubbling:

Place your dish in a preheated three hundred fifty degree oven Bake for twenty minutes or until the cheese is fully melted and bubbling and everything is piping hot throughout

Garnish and Serve:

Sprinkle a handful of fresh cilantro finely chopped red peppers and a few extra tomato pieces over the top Serve right away for the best texture and flavor

Pin

The sweet potato is my favorite detail here It makes the whole pan taste luxurious and I will never forget my son mashing his portion into his rice so he could savor every bite The bright orange color even gets kids excited about dinner every time

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days They reheat easily in the microwave but if you want the cheese to stay bubbly warm them in the oven at three hundred fifty degrees until hot throughout For longer storage freeze the fully cooked enchiladas wrapped well in foil and then transfer to a freezer safe bag They keep beautifully for up to three months

Ingredient Substitutions

If you run out of corn and black bean salsa regular black beans with a handful of corn kernels and salsa of your choice work too Flour tortillas are a good swap for a softer bite or if you prefer the texture And for the cheese any meltable favorite does the trick even mozzarella in a pinch

Serving Suggestions

Top with a scoop of cool sour cream or thick Greek yogurt for richness or serve with a side of guacamole for extra flavor I love to sprinkle chopped green onions and occasionally a splash of hot sauce If you want a bigger spread a crisp side salad brightens up the platter nicely

Pin

A Veggie Tradition With A Twist

Enchiladas have roots in Mexican kitchens stretching back centuries With this version the sweet potato puts a fresh spin on the classic which was inspired by family meals where plant based ingredients always took center stage I love knowing I am keeping a delicious tradition alive while making it new for my own table

Recipe FAQs

→ How can I soften sweet potatoes quickly?

Microwaving pierced sweet potatoes for about 10 minutes speeds up cooking, yielding tender, easy-to-dice cubes for the filling.

→ What adds tanginess to this dish?

Red enchilada sauce provides a zesty, tangy flavor that complements the creamy sweet potatoes and savory cheese layers.

→ Can this dish be made vegan-friendly?

Yes, use vegan cheese and ensure the enchilada sauce contains no animal products for a plant-based twist.

→ What garnishes enhance the flavor?

Diced red peppers and fresh cilantro add color and a fresh, bright note that contrasts the rich baked filling.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container refrigerated for up to 3 days. Reheat gently in the oven or microwave before serving.

→ Can I substitute corn tortillas with other types?

Flour tortillas can be used for a softer texture and a slightly different flavor profile.