These tasty Enchiladas Verdes are stuffed with seasoned sweet potatoes, corn, and black beans, then smothered with green enchilada sauce and a Mexican blend of cheeses. For an over-the-top flavor sensation, make homemade green enchilada sauce.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Smoked paprika: This is not hot or sweet paprika. The peppers are smoked over an oak fire before grinding them, which adds a deep, earthy flavor.
- Cayenne pepper: This adds a little spice and flavor to the sweet potatoes.
- Black beans: You can substitute pinto beans.
- Mexican cheese: I like to use a blend, but you can use Monterey Jack, cheddar, or queso quesadilla.
- Tortillas: Use flour or corn tortillas. Corn tortillas are more traditional.
- Green enchilada sauce: Either homemade or store-bought.
How To Make Enchiladas Verdes
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- If making homemade enchilada sauce, prepare it. This can be done up to 3 days in advance and stored in an airtight container in the refrigerator.
- Roast the sweet potatoes and corn.
- Combine the sweet potatoes, roasted corn, black beans, almost half the cheese, and a little green enchilada sauce in a large bowl.
- Stuff and roll the enchiladas, placing them in a 9×13-inch casserole dish as you roll them.
- Spread more green enchilada sauce over the rolled tortillas.
- Top with the remaining cheese and bake.
Cook’s Preparation Tips
- Enchiladas are traditionally made with corn tortillas, but we prefer flour tortillas. Do whatever tickles your taste buds.
- Make the enchilada sauce up to 3 days in advance and store it in an airtight container in the refrigerator or freeze it.
- Heat and soften corn tortillas so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or microwave 4 tortillas, covered with damp paper towels, for 20-30 seconds.
- If you love cilantro, add a few tablespoons to the chicken mixture.
Serving Suggestions
I like to serve these with Mexican rice, Cuban black beans, and grilled corn salad. Other great choices are street corn pasta salad, Mexican chicken soup, and Mexican coleslaw.
Enchiladas Verdes
These tasty Enchiladas Verdes are stuffed with seasoned sweet potatoes, corn, and black beans, then smothered with green enchilada sauce and a Mexican blend of cheeses.
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Servings: 4 servings
Calories: 628kcal
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ⅛-¼ teaspoon ground cayenne pepper
- 3 ears of corn
- 2 tablespoons butter
- Salt to taste
- Freshly ground black pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 8 8-inch flour or corn tortillas
- 2 cups Mexican cheese blend ¾ cup in the mixture
- Green enchilada sauce ¼ cup in the mixture
- Chopped fresh cilantro
Instructions
- Make the enchilada sauce if you are making it homemade. This can be done up to 3 days in advance and stored in an airtight container in the refrigerator.
- Preheat the oven to 400 degrees. Cover two baking sheets with parchment paper. Ensure that your parchment paper is rated up to 400°
- In a large bowl, toss the sweet potatoes with olive oil, ground cumin, smoked paprika, and ground cayenne pepper. Scatter the potatoes over one of the prepared baking sheets, leaving space between them so the hot air can circulate as they roast. Roast for 20 minutes, then flip them and cook an additional 15 minutes or until fork-tender.
- Rub the corn with butter. Sprinkle with salt and freshly ground black pepper. Place the corn on the other prepared baking sheet. Place it in the oven with the sweet potatoes. Roast for 15 minutes, flip, and roast for another 15 minutes. Let the corn cool and cut it off the cob.
- Combine the sweet potatoes, roasted corn, black beans, ¾ cup of cheese, and 3-4 tablespoons of green enchilada sauce in a large bowl.
- Add a generous amount of the sweet potato mixture down the center of the tortilla. Roll the tortilla and put it in the prepared casserole dish. Repeat until all the tortillas are rolled and in the casserole dish.
- Spread more green enchilada sauce over the rolled tortillas. Top with the remaining cheese.
- Bake uncovered for 15-20 minutes or until the cheese is melted. Sprinkle with chopped fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a covered baking dish at 350° for 15-20 minutes.
Nutrition
Calories: 628kcal | Carbohydrates: 70g | Protein: 23g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 998mg | Potassium: 787mg | Fiber: 7g | Sugar: 13g | Vitamin A: 16878IU | Vitamin C: 16mg | Calcium: 777mg | Iron: 4mg
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