Sweet Potato Corn Enchiladas (Printable Version)
A comforting dish combining tender sweet potatoes, spicy corn-black bean salsa, and melted cheese.
# Ingredients:
→ Main Filling
01 -
1 large sweet potato, cooked and diced into 1.3 cm cubes
02 -
120 ml corn and black bean salsa
03 -
180 g shredded cheese, divided (use vegan cheese for vegan option)
→ Sauce
04 -
480 ml red enchilada sauce, divided
→ Base
05 -
Corn tortilla shells, quantity as needed
→ Optional Garnishes
06 -
Finely diced red peppers
07 -
Fresh cilantro
08 -
Diced tomatoes
# Steps:
01 -
Preheat the oven to 175°C. Lightly coat an 20x25 cm baking dish with cooking spray to prevent sticking.
02 -
Cook a scrubbed, fork-pierced sweet potato in the microwave on high for about 10 minutes until tender, or alternatively bake at 200°C for 45 to 60 minutes. Remove the skin and dice into 1.3 cm cubes.
03 -
In a large bowl, gently mix the diced sweet potato, corn and black bean salsa, and 135 g (1 1/2 cups) of shredded cheese. Set aside.
04 -
Pour 240 ml (1 cup) of enchilada sauce evenly across the bottom of the prepared dish.
05 -
Place approximately 80 ml (1/3 cup) of the filling in each corn tortilla shell. Roll each tortilla and arrange seam side down in the baking dish. Repeat until all filling is used.
06 -
Pour the remaining 240 ml (1 cup) of enchilada sauce over the rolled enchiladas. Sprinkle the remaining 90 g (1 cup) of shredded cheese evenly on top.
07 -
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
08 -
Optionally garnish with finely diced red peppers and fresh cilantro. Serve immediately.
# Notes:
01 -
Warm tortillas slightly before filling to improve pliability and rolling ease.
02 -
Dice the sweet potato evenly for a creamy and smooth filling texture.
03 -
For a vegan variation, use vegan cheese and verify that the enchilada sauce contains no animal products.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
05 -
Enhance flavor by adding a drizzle of lime juice or serving with extra salsa or guacamole.