Sweet Potato, Corn, and Black Bean Enchiladas

These enchiladas are pure comfort food. But on the healthier side.

Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce.

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

They’re satisfying, hearty, and you’ll never miss the meat. My family didn’t even realize they were vegetarian until I told them.

And to keep the enchiladas vegan, just swap the cheese for vegan cheese.

MY OTHER RECIPES

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

The enchiladas are fast, easy, and ready in less than an hour. You can’t beat that.

To make the filling, simply combine a cooked and diced sweet potato with your favorite corn and bean salsa, and shredded cheese. Top with sauce, more cheese, and you’re ready to bake.

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

The sweet potatoes add bulk, body, and provide a meat-like heft to the enchiladas, minus the meat. The subtle sweetness is the perfect complement to the tangy sauce and spicier corn and beans.

I used Trader Joe’s Cowboy Caviar, but most any chunky, corn-heavy or bean-heavy salsa will work. You can use corn and beans, but I prefer salsa because everything is already cooked, seasoned, and there’s less steps.

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

There’s so much texture in every bite. Juicy corn, firm black beans, gooey cheese, drippy sauce, and chewy enchilada shells.

It’s a comfort food party in your mouth with every bite.

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

The recipe is easily doubled for larger families, planned leftovers, or parties.

It’s a great recipe for events where there’s a mixed crowd and at least one vegetarian or vegan in the group. Finally, a vegetarian dinner option that’s not an iceberg lettuce salad or fettucine alfredo.

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

I put a leftover enchilada in my daughter’s lunch, and while she rarely comes home and exclaims how great her lunch was (what kid does?), she did after these.

She asked when I’m making them again.

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

Sweet Potato, Corn, and Black Bean Enchiladas (vegetarian)

These enchiladas are pure (healthier) comfort food. Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat. They’re vegetarian and to keep vegan, just swap the cheese for vegan cheese. The sweet potatoes add bulk, body, and provide a meat-like heft to the enchiladas, minus the meat. I used Trader Joe’s Cowboy Caviar, but most any chunky, corn-heavy or bean-heavy salsa will work, or use cooked and seasoned corn and beans. There’s so much texture in every bite. Juicy corn, firm black beans, gooey cheese, drippy sauce, and chewy enchilada shells. It’s a comfort food party in your mouth with every bite. The recipe is easily doubled for larger families, planned leftovers, or parties.

Ingredients:

1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
1/2 cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa, use your favorite salsa; or use cooked and seasoned corn and beans)
2 to 2 1/2 cups shredded cheese, divided (I used a Mexican blend; use vegan cheese to keep vegan)
2 cups red enchilada sauce, divided (I used Trader Joe’s; use storebought or homemade)
6 to 8 yellow or white corn tortilla shells
finely diced red peppers or tomatoes, optional for garnishing
cilatntro, optional for garnishing

Directions:

  1. Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.
  2. Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high power for about 10 minutes, or until done and fork tender. Potato can be cooked in the oven at 400F for about 45 to 60 minutes if preferred.
  3. Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
  4. Dice potato into 1/2-inch cubes and place cubes into a large bowl.
  5. To the bowl, add the salsa, about 1 1/2 cups cheese (measure it loosely packed in the cup), and gently stir to combine; set filling aside.
  6. Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
  7. Place about 1/3 cup filling in a tortilla shell, roll up, and place seam side down in prepared dish; repeat with additional shells until all filling mixture is gone.
  8. Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
  9. Evenly top with remaining 1 cup cheese.
  10. Bake for about 20 minutes, or until cheese is melted and bubbly.
  11. Optionally garnish with red peppers, cilantro, and serve immediately. Enchiladas are best warm and fresh, but will keep airtight in the fridge for up to 5 days.
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90 comments on “Sweet Potato, Corn, and Black Bean Enchiladas”

  1. Your photos are insane…love the enchiladas against the white dish looks like a commercial…I’m going to TJs today to find that salsa..I’ve never tried it as I’m pretty addicted to their pineapple salsa but I have to make these enchiladas they look so good.

    • Oh their pineapple salsa is good too! This one is great because it adds a bit of sweetness and a tiny bit of heat. Like heat that’s a good amount for kids :) But if you like something stronger, go with your fave. It would also be good with the pineapple salsa – I love that stuff :) If you try these, or even the salsa, LMK what you think! And thanks for the photography compliments. Things were working out well that day :)

      • I made these last night following your recipe and using the Cowboy Caviar which I could eat straight from the jar…I have a thing for salsas…but anyways the enchiladas were a huge hit..and with a recent mad cow recall at whole foods in CT I was greatful for a vegetarian meal…thanks Averie!

      • Thanks for trying these, Lisa, and glad there was no chance of Mad Cow with this recipe :) And yes to just eating Cowboy Caviar from the jar. I’ve been known to :) I love salsas too! So glad you enjoyed your meal!

  2. These look amazing!

  3. Hi Averie! Totally saw this all over my pinterest yesterday, so I HAD to stop by and check it out. The sweet potato just makes this enchilada recipe plus all that sauce. Nothing worse than a dry enchilada haha! Enchiladas is one of my favorite mexican dishes…and I seeing this reminds me I haven’t made them in forever! Guess I have to change that real soon! Beautiful pictures :D Thanks for sharing, pinned for later!

  4. Absolutely AH-mazing!! Love it. I’ve gotta make it soon ;-)

  5. These look absolutely delicious and I love that they are vegetarian! I need to make these soon!

  6. I love sweet potatoes in savory dishes, in brings out such a unique flavor. Can’t wait to try this!

  7. Sweet potatoes + black beans are one of my all time favorite flavor combos. I have no doubt these are amazing and your photos are simply stunning as usual!

  8. …and Averie wins it again!! Awesome recipe… I am going to dream about that filling!

  9. I could use a big plate of these right now!

  10. In love with everything about this recipe Averie!! Definitely a must-try!!! :)

  11. Your daughter, who has taste tested just about every blog and cookbook recipe, asked when you were making these again? That’s got to be the biggest compliment a mom, especially one as talented in the kitchen as you, could ever ask for! So happy for and proud of you! :) My favorite part of enchiladas has always been the sauce. My guy usually leaves some extra on his plate, so I always offer to clear the table and sneak the last few drops in the kitchen when he isn’t looking. But I doubt he minds much!

  12. You know this is my kind of food! I love enchiladas – I could probably live off of them. And you just captured these images so perfectly. If only I could reach into the screen and grab that baking dish!

  13. I’m assembling these on Sunday for dinner on Monday – thanks!

  14. Looks delicious, but we try to eat vegan without fat sources like the vegan cheese. Any suggestions for a cheese replacement?

  15. Made these last night and they were great!! I was skeptical for some reason of the Cowboy Caviar, but it’s not as sweet as I thought, it actually has great flavor and is a bit spicy. Very easy recipe that made some leftovers for the week! Thanks!

  16. I’ m a little late to the party but this dish is delicious! My tortillas weren’t co-operating (they kept tearing) so I ended up making it into a layered enchilada bake but wow the flavors in this recipe are incredible. Bravo! Thank you for sharing!

  17. So I have searched high and low for 8 inch corn tortillas. I’m assuming this is the size you used, as in the pictures it looks like the tortilla fits the whole width of the dish and most casserole dishes are 9inch in width and the one you have pictured on the plate fills the plate (unless you took the picture on a mini plate).) I even looked at trader joes. For now I’m just going to try the recipe with flour tortillas, but for future note where did you find your 8inch corn tortillas? I can only find them in taco size.

    Thanks,
    Niki M.

    • I used Mission Brand, found at all major grocery stores in San Diego. They’re ‘fajita’ size. I’ve noticed that from package to package, they can vary greatly in size, too. So….I wouldn’t get too hung up on it :) I’d just use whatever you can find that will fit your pan, and smoosh down the ends if need be! Enjoy!

  18. Thanks for this recipe! I adore sweet potatoes and enchiladas–great to combine them! I make my own enchilada sauce: http://www.budgetbytes.com/2012/08/red-enchilada-sauce/ and it is inexpensive and WAY better than the canned stuff. And it’s fast!

    I was worried the Cowboy Caviar would be too spicy, but it has the perfect amount of spice. YUM! I’ve already recommended it around. Thanks!

  19. Made the sweet potato, corn and black bean enchiladas today. They were fabulous. My husband actually ranted about how good and healthy they were the entire dinner. I couldn’t find 8″ corn tortillas (my store mainly carries flour) but used taco size. The broke a little (may warm them next time) but since they were small made about 18. I used a can of fiesta style corn and black beans and 3 smaller potatoes….definitely making this again for the hubby and I. Yum to leftovers!

  20. Made these again today; however, my Mission tortilla’s all kept cracking….what was your secrete?  They worked last time, but not this so I’m making it into a enchilada pie with a tortilla top/bottom.  Hopefully it taste just as good because we LOVE this recipe. 2nd time making…not counting leftovers! 

    • Hmmm, maybe your tortillas just were a crack-prone batch since last time they worked fine! There are SO many different tortillas out there though, high fiber, low fiber, white corn, yellow corn, etc. I usually get the low-carb ones (the lowest calories they sell…I’d rather not waste my calories on tortillas!) so there really is no secret with that. Maybe you were also overstuffing them just a smidge? Anyway glad the flavor is great and you love the recipe!

  21. How do I print a recipe?  I want to try the sweet potato, corn enchilada and don’t want to have to write it all out.

  22. Loved this recipe I did make some changes: 4 sweet potatoes, 1 can of corn, 1 can of black beans (rinsed), 2 cups of cheese, 1 can of enchilada sauce, half of a chopped onion, salt and pepper, chili powder, oregano, cilantro for garnishing.

    Basically it was really good but it needed more seasoning it made 8 enchiladas. Definitely a good recipe but just needed more seasoning

    • Thanks for trying the recipe and yes, always tweak the seasoning to you and your family’s tastes. Also I think it depends on what kind of enchilada sauce you use and how much seasoning it has in it since brands vary wildly in how salty, spicy, etc. they are. Glad you liked the enchiladas!

  23. i was wondering if these would hold up well if I assemble the night before and bake the following day? 

  24. I made these for a family gathering tonight. They were a big hit with everyone… even the one who doesn’t like sweet potatoes. :)

  25. Yum! I made your black bean enchiladas tonight and they were delicious! I used the enchilada sauce from The Garden Grazer (this is not a grocery item where I live) and the Black Bean and Corn Salsa from Never Enough Thyme (no Trader Joe’s either).  Way more than one hour, especially if you add in the trip to the grocery store to buy tortillas, but totally worth it! Thanks for the recipe!

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