Oh, you’re in for a treat with these Sweet Potato, Corn, and Black Bean Enchiladas—my go-to weeknight dinner that always gets rave reviews! It all started when I needed to use up leftover roasted sweet potatoes and threw them into enchiladas on a whim. The result? A perfectly balanced bite—creamy sweet potatoes, sweet corn, and hearty black beans wrapped in a warm tortilla, smothered in tangy sauce and melty cheese. Even my meat-loving friends couldn’t resist. What I love most is how forgiving this dish is—tweak the spices, swap the cheese, or add a kick of heat, and it’s still downright delicious every time.
Why You’ll Love These Sweet Potato, Corn, and Black Bean Enchiladas
Trust me, this dish checks all the boxes:
- Flavor bomb: The sweet potatoes caramelize slightly as they cook, balancing beautifully with the smoky spices and tangy sauce
- Super satisfying – the combo of beans, veggies, and cheese keeps you full for hours
- Weeknight magic – comes together in under an hour with minimal cleanup
- Naturally vegetarian (and easily made vegan if you skip the cheese)
- Leftovers taste even better the next day – if you’re lucky enough to have any!
Ingredients for Sweet Potato, Corn, and Black Bean Enchiladas
Here’s everything you’ll need to make these flavor-packed enchiladas (and trust me, don’t skip prepping the ingredients ahead—it makes all the difference!):
- 2 medium sweet potatoes – peeled and diced into ½-inch cubes (about 3 cups)
- 1 cup corn kernels – fresh or frozen (no need to thaw if frozen)
- 1 can (15 oz) black beans – drained and rinsed really well (that starchy liquid’s no good here)
- 8 corn or flour tortillas – about 6-inch size (I’m team corn for extra texture!)
- 2 cups enchilada sauce – homemade or store-bought (mild or medium—your call)
- 1 cup shredded cheese – I use sharp cheddar, but Monterey Jack or a blend works too
- 1 tbsp olive oil – for sautéing those sweet potatoes to perfection
- 1 tsp cumin + 1 tsp chili powder – our flavor power duo
- Salt and pepper – to taste (I do about ½ tsp salt and ¼ tsp pepper)
Equipment Needed
You probably have most of this already, but let’s do a quick kitchen check:
- 9×13 inch baking dish – my trusty ceramic one works perfectly
- Large skillet – for sautéing those sweet potatoes to golden perfection
- Mixing bowl – just a medium one for tossing the filling
- Wooden spoon – my favorite for stirring without scratching pans
- Measuring spoons – because eyeballing spices never works out for me!
How to Make Sweet Potato, Corn, and Black Bean Enchiladas
Okay, let’s get cooking! This is where the magic happens—transforming simple ingredients into a dish that’ll have everyone asking for seconds. Don’t let the steps intimidate you; it’s all easy stuff you probably do all the time!
Preparing the Filling
First, heat your olive oil in that skillet over medium heat. Add those beautiful diced sweet potatoes—you’ll hear that satisfying sizzle! Cook them for about 10-12 minutes, stirring occasionally, until they’re tender but not mushy (test with a fork—it should slide in easily). Now the fun part—sprinkle in the cumin, chili powder, salt, and pepper. The smell alone will make your stomach growl! Toss in the corn and black beans, give everything a good stir, and let it all get friendly for about 3-5 minutes. That’s it—your filling’s done!
Assembling the Enchiladas
Here’s where I pretend I’m running a little enchilada factory! Spread about ½ cup of enchilada sauce in the bottom of your baking dish—this prevents sticking and adds flavor. Now, lay out your tortillas and divide the filling evenly among them (I use about ⅓ cup per tortilla). Roll them up snugly—not too tight or they’ll burst! Place them seam-side down in the dish. Pour the remaining sauce over the top, making sure every inch gets coated. Sprinkle that glorious cheese evenly over everything—no skimping allowed!
Baking and Serving
Pop those beauties in your preheated oven for 20 minutes. You’ll know they’re ready when the cheese is gloriously melted and bubbly, with little golden spots starting to form. Let them sit for 5 minutes—I know it’s hard to wait, but this keeps them from falling apart when you serve them. Garnish with whatever makes your heart happy—cilantro, avocado slices, or a dollop of sour cream. Dig in while they’re hot and watch the smiles appear!
Tips for Perfect Sweet Potato, Corn, and Black Bean Enchiladas
After making these dozens of times (and learning from my mistakes!), here are my can’t-miss tips:
- Corn tortilla trick: Warm them briefly in a dry skillet first—it makes them way more pliable and prevents cracking when rolling
- Don’t overstuff! About ⅓ cup filling per tortilla keeps them from bursting open
- Taste your filling before assembling—add more chili powder if you like heat, or a pinch of sugar if your sweet potatoes aren’t super sweet
- For extra crispy edges, broil for the last 2 minutes (but watch closely—they burn fast!)
Variations and Substitutions
One of my favorite things about this recipe is how easily you can make it your own! Here are some tasty twists I’ve tried:
- Spice it up: Toss in diced jalapeños or a dash of cayenne with the filling
- Bean swap: Pinto or kidney beans work great if you’re out of black beans
- Cheese choices: Pepper jack adds kick, or try crumbled queso fresco on top
- Vegan version: Skip the cheese or use dairy-free shreds – still delicious!
- Extra veggies: Sometimes I add sautéed bell peppers or spinach
The possibilities are endless—have fun experimenting!
Serving Suggestions
These enchiladas shine even brighter with the right sides! Here’s what I love serving with them:
- Creamy avocado slices or quick guacamole—the cool richness balances the spices perfectly
- Cilantro lime rice—so easy to whip up while the enchiladas bake
- Crunchy slaw or a simple green salad with lime vinaigrette
- Charred corn—toss fresh kernels in a hot pan for a smoky touch
- Ice-cold horchata or a crisp Mexican beer—my favorite way to wash it all down!
Storage and Reheating
Good news—these enchiladas taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for 15 minutes) to keep the tortillas from getting soggy, but the microwave works in a pinch—just cover with a damp paper towel to lock in moisture. Pro tip: Freeze individual portions before baking for future easy meals—just add 10 extra minutes to the baking time!
Nutritional Information
Here’s the scoop on what you’re getting in each serving (about 2 enchiladas):
- 380 calories – satisfying without being heavy
- 12g fat (4g saturated) – mostly from that delicious cheese and olive oil
- 58g carbs – with 10g fiber from all those good-for-you veggies and beans
- 12g protein – thanks to the black beans and cheese
Keep in mind—these numbers can vary based on your exact ingredients (like tortilla type or cheese amount). But hey, with this many veggies packed in, you can feel good about every bite!
Frequently Asked Questions
Oh, I get asked these all the time! Here are the answers to the big enchilada questions (pun totally intended):
Can I freeze these enchiladas?
Absolutely! Assemble them completely but don’t bake – wrap the whole dish tightly in plastic then foil. They’ll keep for 3 months. When ready, thaw overnight in the fridge and bake as directed (add 5 extra minutes).
Corn or flour tortillas – which is better?
I love corn for authentic texture, but flour works great if that’s what you’ve got! Just know flour tortillas get softer when baked. Pro tip: Warm flour tortillas first so they roll easier.
How can I make these spicier?
Easy! Add diced jalapeños to the filling, use hot enchilada sauce, or sprinkle the top with crushed red pepper flakes before baking. My husband always adds a few shakes of hot sauce to his plate too!
Ready to make your kitchen smell amazing? Try this recipe and tag me with your results – I’d love to see your creations!
Print
Hearty Sweet Potato Black Bean Enchiladas in 30 Minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious and healthy dish combining sweet potatoes, corn, and black beans wrapped in tortillas and topped with enchilada sauce.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn or flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté sweet potatoes until tender (10-12 minutes).
- Add corn, black beans, cumin, chili powder, salt, and pepper. Cook for 3-5 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the sweet potato mixture, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
Notes
- Use corn tortillas for a gluten-free option.
- Add diced jalapeños for extra heat.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican