Description
A twist on classic enchiladas, this easy-to-assemble stack layers roasted sweet potatoes, black beans, corn, and cheese between tortillas, baked until bubbly and topped with a zesty lime crema.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion
- 8 small corn or flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 (10 oz) can red enchilada sauce
- 1/2 cup sour cream
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro (optional)
- Sliced avocado and extra cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a bowl, mix roasted sweet potatoes, black beans, corn, and red onion. In another bowl, stir together sour cream and lime juice to make the lime crema.
- In a 9-inch round baking dish, spread a thin layer of enchilada sauce. Place 2 tortillas in the dish, overlapping slightly. Top with 1/3 of the sweet potato mixture, 1/3 of the cheese, and a drizzle of enchilada sauce. Repeat layers twice, ending with tortillas on top.
- Pour remaining enchilada sauce over the top tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake 5-10 more minutes until cheese is melted and bubbly.
- Let cool for 5 minutes, then drizzle with lime crema and garnish with cilantro, avocado, and extra lime wedges. Slice and serve warm.
Notes
You can customize the seasonings to taste.