Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 4 whole wheat tortillas (I used Mission); 1/2 large sweet potato, peeled & cubed; 1 cup canned black beans, drained & rinsed; 1/2 red onion, peeled & diced; 1 cup frozen corn (fresh or canned works as well); 2-4 teaspoons chipotle chili powder (more or less as desired); 1 teaspoon ground cumin; 1/2 teaspoon paprika; Salt & pepper, to taste; Olive oil; 1 – 1 1/2 cups shredded mexican blend cheese; 3/4 packet Frontera red chili enchilada sauce; Optional toppings: freshly chopped cilantro, plain yogurt, avocado, hot sauce, salsa

Description

these easy, meatless enchiladas come together in a matter of minutes and are made with items you likely have lying around the kitchen! quick & delicious, they’re a perfect weeknight dinner.

Ingredients

Scale

4 whole wheat tortillas (I used Mission)
1/2 large sweet potato, peeled & cubed
1 cup canned black beans, drained & rinsed
1/2 red onion, peeled & diced
1 cup frozen corn (fresh or canned works as well)
2–4 teaspoons chipotle chili powder (more or less as desired)
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt & pepper, to taste
Olive oil
1 – 1 1/2 cups shredded mexican blend cheese
3/4 packet Frontera red chili enchilada sauce
Optional toppings: freshly chopped cilantro, plain yogurt, avocado, hot sauce, salsa

Instructions

Preheat oven to 425 degrees F
On a baking sheet lined with parchment paper, spread cubed sweet potato in a single layer and drizzle with olive oil. Top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper. Roast for 25-30 minutes or until potatoes are fork tender and crispy on the outside.
While the sweet potatoes roast, place a non-stick sauté pan over medium heat and drizzle with olive oil. Add onions, black beans & corn then top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper to taste. Sauté just until the onions are tender and corn is warmed through (2-3 minutes). Add roasted sweet potatoes to the pan and cook another 1-2 minutes then remove from the heat. Lower oven heat to 400 degrees F.
Into a whole wheat tortilla, place 1/4 – 1/3 cup of the filling at the edge followed by a small sprinkling of cheese then roll the tortilla up and place seam side down into a 9×13 inch baking sheet. Repeat this process until you’ve rolled all 4 tortillas (you may have leftover filling – feel free to pair it with brown rice for an easy burrito bowl!)
Top the filled & rolled tortillas with enchilada sauce and cheese (as much or as little as you like)
Bake at 400 degrees F for about 10-15 minutes or until cheese begins to bubble and melt.
Top with toppings of choice and enjoy!

Notes

Dish will keep for up to 4 days in an airtight container in the fridge.