Vegetarian Enchiladas
Indulge in the comforting flavors of these Vegetarian Enchiladas, a delightful dish that combines the sweetness of roasted sweet potatoes with hearty black bean salsa. Wrapped in warm corn tortillas and topped with melted cheese, this recipe is perfect for a busy weeknight dinner or meal prep. With vibrant flavors and endless customization options, these enchiladas will quickly become a family favorite, whether you’re serving them to friends or enjoying them solo. Easy to prepare and packed with nutrition, they make for a satisfying and wholesome meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 large sweet potato, cooked and diced
- 1/2 cup corn and black bean salsa
- 2 cups shredded cheese (Mexican blend or vegan)
- 2 cups red enchilada sauce
- Corn tortilla shells
Instructions
- Preheat your oven to 350°F.
- Cook the sweet potato in the microwave for about 10 minutes or bake at 400°F for 45-60 minutes until tender. Dice once cooled.
- In a bowl, mix the diced sweet potato with corn and black bean salsa, and 1.5 cups of shredded cheese.
- Spread 1 cup of enchilada sauce in a baking dish. Fill each tortilla with the mixture, roll them tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle on the remaining cheese.
- Bake for about 20 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://prrecipe.com/vegetarian-enchiladas/