Sweet Potato, Corn, and Black Bean Enchiladas (Cozy Vegetarian Dinner)

Name: Sweet Potato, Corn, and Black Bean Enchiladas (Cozy Vegetarian Dinner)
Total time: 65 min
Ingredients: 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes, about 1 1/2 lb (680 g); 2 tablespoons olive oil, divided; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more to taste; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 can (15 oz or 425 g) black beans, rinsed and drained; 1 cup (150 g) corn kernels, fresh, frozen, or canned and drained; 1 can (4 oz or 115 g) diced green chiles, drained; 1 tablespoon fresh lime juice; 1/4 cup chopped fresh cilantro; 3/4 cup (85 g) shredded Monterey Jack or Mexican blend cheese; 2 cups (480 ml) gluten-free red enchilada sauce, divided; 8 corn tortillas, 6-inch size; Cooking spray or oil for the baking dish; Sliced green onions, cilantro, lime wedges, and sour cream for serving, optional

myhomemaderecipe.com

Bake Sweet Potato, Corn, and Black Bean Enchiladas with tender roasted sweet potatoes, smoky beans, corn, red sauce, and melty cheese. A cozy vegetarian…

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Ingredients

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes, about 1 1/2 lb (680 g)
2 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1 small yellow onion, finely diced
2 cloves garlic, minced
1 can (15 oz or 425 g) black beans, rinsed and drained
1 cup (150 g) corn kernels, fresh, frozen, or canned and drained
1 can (4 oz or 115 g) diced green chiles, drained
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
3/4 cup (85 g) shredded Monterey Jack or Mexican blend cheese
2 cups (480 ml) gluten-free red enchilada sauce, divided
8 corn tortillas, 6-inch size
Cooking spray or oil for the baking dish
Sliced green onions, cilantro, lime wedges, and sour cream for serving, optional