Print

Sweet Potato Enchiladas with Sweet Corn

sweet potato enchiladas sweet corn
Print Recipe

Ingredients

Scale
  • 2 large sweet potatoes (about 2 cups mashed)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1 cup sweet corn kernels (fresh, frozen and thawed, or canned)
  • 1 small red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 small jalapeño, seeds removed and minced (optional)
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced
  • ½ teaspoon ground cumin
  • 8–10 corn tortillas (6-inch size)
  • ½ cup salsa verde
  • ¼ cup vegetable broth or water
  • 1 cup shredded cheese (Mexican blend, cheddar, or pepper jack)
  • Extra chopped cilantro for garnish
  • Diced avocado for serving (optional)
  • Sour cream or Mexican crema for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and prick sweet potatoes with a fork, then roast for 45-60 minutes until completely tender.
  2. Meanwhile, combine corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, cumin, and salt in a bowl. Cover and refrigerate.
  3. When sweet potatoes are cool enough to handle, scoop flesh into a bowl and add olive oil, cumin, chili powder, garlic powder, smoked paprika (if using), salt and pepper. Mash until smooth but still slightly textured.
  4. Fold about ¾ of the corn mixture into the mashed sweet potatoes, reserving the rest for topping.
  5. Reduce oven temperature to 375°F (190°C). Mix salsa verde with vegetable broth in a small bowl. Lightly grease a 9×13-inch baking dish.
  6. Warm corn tortillas until pliable by wrapping in damp paper towel and microwaving 30-45 seconds.
  7. Place 2-3 tablespoons of filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  8. Pour the thinned salsa verde over the rolled enchiladas and sprinkle with cheese.
  9. Cover with foil and bake for 15 minutes, then uncover and bake 10-15 minutes more until cheese is melted and bubbly.
  10. Top with reserved corn mixture, additional cilantro, and other desired toppings before serving.

Notes

  • Make ahead: Prepare the filling up to 2 days in advance and store in the refrigerator.
  • For a protein boost, add 1 cup black beans to the filling.
  • Ensure tortillas are very warm before rolling to prevent cracking.
  • Freezes well for up to 3 months either before or after baking.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: sweet potato enchiladas sweet corn, sweet potato enchilada recipe, sweet corn salsa, Mexican vegetarian dinner, easy corn tortilla wrap

Find it online: https://www.joyliciousrecipes.com/sweet-potato-enchiladas-sweet-corn-zesty-easy/