Ingredients
- 2 cups sweet potatoes roasted, peeled and cubed
- 1 cup corn frozen or canned, drained
- 1 can black beans rinsed and drained
- 1 onion diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- black pepper to taste
- 2 cups Sargento 4 Cheese Mexican blend or cheddar/jack
- 8-10 flour tortillas
- 1½ - 2 cups enchilada sauce
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method
- Combine sweet potatoes, corn, beans, onion, cumin, chili powder, salt and pepper.
- Spoon filling into tortillas and roll. Place seam side down in baking dish.
- Pour enchilada sauce over top and sprinkle with cheese.
- To bake fresh: Bake at 375°F until heated through and bubbly, about 25–30 minutes. Uncover near end if additional browning is desired.
- To freeze: Cover tightly and freeze before baking.
- To bake from thawed: Thaw in refrigerator. Cover and bake at 375°F until heated through and bubbly.
- To bake from frozen: Keep covered with foil. Bake at 350–375°F until center is hot, about 45 minutes.
Nutrition
Video
Notes
This recipe is designed as a freezer meal — assemble, cover, and freeze before baking. Frozen enchiladas keep well for up to 2 months.
