1-Preheat oven and prepare ingredients: Whipping up sweet potato corn black bean enchiladas is a breeze with this straightforward guide. Start by preheating your oven to 375°F (190°C) to get things going smoothly. Peel and dice the sweet potatoes into small cubes for even cooking, and don’t forget to rinse and drain the black beans if they’re from a can.

2-Sauté sweet potatoes, corn, and beans: Next, sauté the diced sweet potatoes in a non-stick pan with a bit of oil over medium heat for about 8-10 minutes until they soften. Stir in the corn kernels and black beans, letting them cook together for another 3-4 minutes while adding your favorite spices. This step really brings out the flavors, making your enchiladas stand out.

3-Warm and fill tortillas: After that, warm the corn tortillas in a dry skillet or microwave to make them flexible for rolling. Spread a thin layer of salsa verde on the bottom of your baking dish, then fill each tortilla with the sweet potato mixture, roll them up, and place them seam-side down. Top with more salsa and cheese if you like, then bake covered for 20 minutes and uncovered for 5-10 more.

4-Bake until bubbly and golden: For more inspiration on simple recipes, check out our easy chicken spaghetti recipe that pairs well with these enchiladas. Let the dish cool a bit before serving, and feel free to adapt it with vegan cheese or gluten-free ingredients along the way.