Sweet Potato, Corn, and Black Bean Enchiladas
Sweet Potato, Corn, and Black Bean Enchiladas are a delightful vegetarian dish bursting with flavor. Soft tortillas wrap around a creamy filling of sweet potatoes, crunchy corn, and hearty black beans, all topped with zesty salsa verde. Perfect for family dinners or cozy nights in, this recipe is not only easy to make but also visually stunning on any plate. Enjoy the vibrant colors and comforting taste that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 8 corn or flour tortillas
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable broth
- 1 cup salsa verde
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and chop sweet potatoes into small chunks. Boil them in vegetable broth until tender, about 15 minutes. Drain and mash until smooth.
- In a bowl, mix mashed sweet potatoes with black beans, corn, chili powder, cumin, salt, and pepper.
- Warm tortillas slightly and place a scoop of filling in each. Roll them tightly and place seam-side down in a baking dish.
- Spread some salsa verde on the bottom of the dish and pour more over the rolled enchiladas.
- Cover with foil and bake for about 20 minutes. Remove the foil for the last five minutes to brown the top.
Nutrition
- Serving Size: 2 enchiladas (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg