# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 17.6 oz)
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and minced (optional)
→ Beans & Fillings
06 - 1½ cups cooked black beans, drained and rinsed (about 14 oz canned)
07 - ½ cup corn kernels (fresh or frozen)
08 - 2 tablespoons fresh cilantro, chopped
09 - Juice of 1 lime
10 - Salt, to taste
11 - Black pepper, to taste
→ Spices
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - ¼ teaspoon ground coriander
→ Enchilada Sauce
16 - 1½ cups enchilada sauce (12 fl oz)
17 - 1 tablespoon olive oil
→ Assembly
18 - 8 medium corn or flour tortillas
19 - 1 cup shredded cheddar or Monterey Jack cheese (4 oz), plant-based cheese optional
20 - Additional chopped cilantro and lime wedges for garnish
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Spread evenly on baking sheet and roast for 20 minutes until tender and lightly caramelized.
03 - Heat a splash of oil in a large skillet over medium heat. Sauté chopped onion, minced garlic, and diced red bell pepper for 4 to 5 minutes until softened.
04 - Add roasted sweet potatoes, black beans, corn, minced jalapeño if using, lime juice, and chopped cilantro to the skillet. Stir to combine and cook for 2 to 3 minutes. Season with salt and pepper to taste. Remove from heat.
05 - Reduce oven temperature to 375°F.
06 - Spread ½ cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
07 - Fill each tortilla evenly with the prepared filling, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
08 - Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded cheese evenly on top.
09 - Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 to 12 minutes until cheese is bubbly and golden.
10 - Allow enchiladas to cool for 5 minutes. Garnish with extra chopped cilantro and serve with lime wedges.
