• Prep Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 4 servings

Sweet Potato Corn Enchiladas

  • Recipe Submitted by on

Category: Healthy Recipes, Potatoes, Corn

 Ingredients List

  • 2 cups salsa verde, divided
  • 2 sweet potatoes, peeled and diced
  • 1 cup canned black beans, drained and rinsed
  • 1 (4.5-ounce) can green chiles
  • 1/2 cup diced red onion
  • 3 tablespoons chopped fresh cilantro leaves, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded Monterey Jack cheese, divided
  • 12 6-inch corn tortillas, warmed
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • 2 tablespoons sour cream


Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.

In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.

In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.

Place into oven and bake until bubbly, about 20 minutes.

Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?