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small-batch black bean, corn & spicy sweet potato enchiladas // cait's plate

  • Author: Cait
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Category: dinner


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.


  • 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)
  • 24 teaspoons chipotle chili powder (more or less as desired)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt & pepper, to taste
  • Olive oil
  • 11 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


  • 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!


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

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