Description
Experience the delightful flavors of Vegetarian Enchiladas, a perfect blend of sweet potatoes and black beans wrapped in warm corn tortillas. This dish is ideal for meal prep, making it easy to enjoy healthy, delicious meals throughout the week. With just 15 minutes of prep time, you can create an enticing dinner that’s not only nutritious but also customizable—add your favorite veggies or spices to suit your taste. Whether you’re hosting a family gathering or seeking quick weeknight dinners, these enchiladas are sure to impress everyone at the table. Enjoy them topped with fresh salsa and creamy guacamole for a satisfying meal that feels like a warm hug!
Ingredients
Scale
- 1 large sweet potato (cooked, peeled, 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 the oven to 350°F and spray an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato until tender (10 minutes in microwave or 45-60 minutes at 400°F in oven). Peel and dice it.
- In a mixing bowl, combine diced sweet potato, corn and black bean salsa, and 1 ½ cups of shredded cheese.
- Spread 1 cup of enchilada sauce in the baking dish. Fill each tortilla with about 1/3 cup of the mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with remaining cheese. Bake for about 20 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (160g)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg