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.

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.

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.

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.

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.

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.

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, and Black Bean Enchiladas (vegetarian)

Yield: 6 to 8 enchiladas

Total Time:about 1 hour

Prep Time:15 minutes

Cook Time:about 30 minutes, oven

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.

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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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Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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