Vegetarian Enchiladas
If you’re in search of a comforting meal that’s both satisfying and flavorful, these Vegetarian Enchiladas are the perfect choice! Bursting with a delightful combination of sweet potatoes, corn, and black beans, this dish is an instant family favorite. Whether it’s a busy weeknight or a gathering with friends, these enchiladas are simple to prepare and sure to impress. Plus, they can easily be made in advance for added convenience. Once you try this recipe, it will quickly become a staple in your cooking repertoire!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 large sweet potato
- 1/2 cup corn and black bean salsa
- 2 cups shredded cheese (Mexican blend or vegan)
- 2 cups red enchilada sauce
- Yellow or white corn tortilla shells
Instructions
- Preheat your oven to 350°F.
- Cook the sweet potato until tender—microwave for about 10 minutes or roast at 400°F for 45-60 minutes. Let cool, peel, and dice.
- In a bowl, combine diced sweet potato, corn and black bean salsa, and 1.5 cups of shredded cheese.
- Spread 1 cup of enchilada sauce on the bottom of a baking dish. Fill each tortilla with about 1/3 cup of the filling, roll up tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for approximately 20 minutes or until cheese is melted and bubbly.
- Garnish with diced red peppers or cilantro if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 35mg
Find it online: https://nellybakes.com/vegetarian-enchiladas/