Ingredients
Scale
- 2 large sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- â…›–¼ teaspoon ground cayenne pepper
- 3 ears of corn
- 2 tablespoons butter
- Salt to taste
- Freshly ground black pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 8 8-inch flour or corn tortillas
- 2 cups Mexican cheese blend ¾ cup in the mixture
- Green enchilada sauce ¼ cup in the mixture
- Chopped fresh cilantro
Instructions
- Make the enchilada sauce if you’re preparing it from scratch. This can be done up to 3 days ahead and kept in an airtight container in the fridge.
- Preheat your oven to 400°F. Line two baking sheets with parchment paper that can withstand high temperatures.
- In a large bowl, toss the sweet potatoes with olive oil, ground cumin, smoked paprika, and cayenne pepper. Spread the potatoes on one of the baking sheets, ensuring space for hot air circulation. Roast for 20 minutes, then flip and continue cooking for another 15 minutes, or until they are fork-tender.
- Rub the corn with butter and season with salt and black pepper. Place on the second baking sheet and roast in the oven with the sweet potatoes. Roast for 15 minutes, flip, and roast for another 15 minutes. Allow the corn to cool before cutting it off the cob.
- In a large bowl, combine the sweet potatoes, roasted corn, black beans, ¾ cup of cheese, and 3-4 tablespoons of green enchilada sauce.
- Take a generous amount of the sweet potato mixture and place it down the center of each tortilla. Roll each tortilla and arrange them in a prepared casserole dish. Continue this process until all tortillas are filled and placed in the dish.
- Pour remaining green enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake uncovered for 15-20 minutes or until the cheese has melted. Garnish with chopped fresh cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to customize the filling ingredients according to taste.
If you prefer a spicier flavor, increase the amount of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 425
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg