Sweet Potato, Corn, and Black Bean Enchiladas

6 janvier 2026 par Chef Hanna Zest

This vegetarian enchilada bake is fast, hearty, and ideal for busy weeknights. Roasted sweet potatoes add natural sweetness while black beans and corn bulk up the filling for satisfying meals. It comes together mostly in the oven so active hands on time is short. If you need other quick dinner ideas, try our 20 Minute Mongolian Chicken for another speedy option.

Sweet Potato, Corn, and Black Bean Enchiladas

Why This Recipe Works

This recipe balances simple prep with big flavor so you can serve something tasty on a tight schedule. Roasting the sweet potatoes concentrates their flavor and speeds up the final bake. Using canned black beans and frozen corn cuts chopping and cooking time without sacrificing texture. Filling and rolling tortillas ahead of time makes assembly nearly effortless when you are ready to bake. The dish reheats well and doubles easily for meal prep or feeding a crowd.

Flavor and Texture

The roasted sweet potatoes bring a caramelized softness that pairs well with creamy beans and snappy corn kernels. Smoked paprika and cumin layer warm, smoky notes throughout the filling. Fresh cilantro and lime juice wake up the mix with bright herbal and citrus accents. A bubbly cheese top creates a melty, slightly crisp finish that contrasts nicely with the tender insides. Serve with cool avocado slices or a dollop of sour cream for balance.

Ingredients

– 4 cups sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can black beans, drained and rinsed (15 ounces)
– 1 cup frozen corn kernels, thawed
– 1/2 cup red onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1/4 cup fresh cilantro, chopped
– 8 small whole wheat tortillas
– 2 cups enchilada sauce
– 1 1/2 cups shredded cheese (Monterey Jack or cheddar)
– 1 avocado, sliced (optional, for serving)
– Sour cream (optional, for serving)

Step by Step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
3. Spread the sweet potatoes evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, in a large pan, heat a little olive oil over medium heat. Add the red onion and garlic, sautéing until soft and fragrant, about 3 minutes.
5. Add the black beans, corn, roasted sweet potatoes, lime juice, and cilantro to the pan, stirring to combine and heating through for about 5 minutes.
6. Remove from heat and adjust seasoning if needed with more salt and pepper.
7. Reduce the oven temperature to 375°F (190°C).
8. To assemble the enchiladas, fill each tortilla with about 1/3 cup of the sweet potato mixture, then roll tightly and place seam-side down in a baking dish.
9. Pour the enchilada sauce evenly over the top of the filled tortillas.
10. Sprinkle the shredded cheese over the top.
11. Bake the enchiladas in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Serve hot with sliced avocado and sour cream on the side if desired.

Quick Tips and Shortcuts

Use pre diced sweet potato or frozen cubes to skip peeling and chopping entirely. Swap whole wheat tortillas for flour ones if you prefer softer rolls that bend easily. Warm the tortillas briefly in the microwave wrapped in a damp towel to prevent cracking while you roll. If you want less hands on time, prepare the filling a day ahead and refrigerate; assemble and bake when ready. For another easy crowd pleaser try our Baked Peanut Butter and Jelly Chicken Wings for a different quick meal idea.

Storage and Meal Prep

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm a whole dish in a 350°F oven until heated through. You can freeze assembled enchiladas before baking for up to two months; thaw overnight in the fridge before baking and add a few extra minutes to the bake time. Portion into single serve containers for grab and go lunches.

Short Closing Note

This enchilada bake gives you bold flavor with minimal fuss, perfect for busy nights or casual meal prep. It scales well and stays reliable every time.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.