Preparation Time: 20 minutes

Cooking Time: 40 minutes

Serving: 4 servings



Two medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

One small onion, finely chopped

Two cloves garlic, minced

One tablespoon olive oil

One teaspoon ground cumin

One teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup enchilada sauce (store-bought or homemade)

Eight small flour tortillas

1 cup shredded cheddar cheese or Mexican blend cheese

Fresh cilantro, chopped (for garnish)



Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant. Add the diced sweet potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they soften.

Stir in the black beans and corn kernels. Add the ground cumin, chilli powder, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavours to meld together.

Remove the skillet from heat. Warm the flour tortillas in a microwave for a few seconds to make them more pliable.

This will prevent them from tearing while rolling the enchiladas. Spoon the sweet potato and black bean filling onto each tortilla, then roll them up and place them seam-side down in the greased baking dish.

Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the shredded cheese over the top of the enchiladas.

Cover the baking dish with aluminium foil and bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for 10 minutes or until the cheese is melted and bubbly.

Once cooked, remove the enchiladas from the oven and let them cool slightly before serving.