Sweet Potato Corn Black Bean Enchiladas (Print-Friendly Format)

Roasted sweet potato, black beans, and corn rolled in tortillas then baked with sauce and cheese for a flavorful meal.

# Ingredients You’ll Need:

→ Main

01 - 750 g sweet potatoes, peeled and diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - Salt and black pepper, to taste
06 - 400 g can black beans, drained and rinsed
07 - 150 g frozen corn kernels, thawed
08 - 1 small red onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 tablespoon freshly squeezed lime juice
11 - 20 g fresh cilantro, chopped

→ Assembly

12 - 8 small whole wheat tortillas
13 - 500 ml enchilada sauce
14 - 150 g shredded cheese (Monterey Jack or cheddar)

→ To Serve (Optional)

15 - 1 ripe avocado, sliced
16 - Sour cream, to taste

# How to Make It:

01 - Preheat the oven to 200°C.
02 - In a large bowl, toss diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper.
03 - Arrange the sweet potatoes in an even layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
04 - While sweet potatoes are roasting, heat a small amount of olive oil in a large pan over medium heat. Add red onion and garlic, sautéing for 3 minutes until softened and aromatic.
05 - Add black beans, corn, roasted sweet potatoes, lime juice, and cilantro to the pan. Stir well to combine and heat through for about 5 minutes.
06 - Remove from the heat and season with additional salt and pepper if necessary.
07 - Lower the oven to 190°C.
08 - Spoon approximately 80 ml of the sweet potato mixture onto each tortilla, roll tightly, and place seam-side down in a baking dish.
09 - Pour enchilada sauce evenly over the filled tortillas and sprinkle evenly with shredded cheese.
10 - Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling.
11 - Serve enchiladas hot, garnished with sliced avocado and a dollop of sour cream if desired.

# Extra Tips:

01 - Sweet potatoes provide a natural sweetness and are rich in vitamin A.
02 - Store-bought or homemade enchilada sauce may be used.
03 - Prepare the filling in advance for convenient assembly.
04 - Leftovers can be refrigerated in an airtight container for up to 3 days.

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