Description
Indulge in the delightful flavors of Vegetarian Enchiladas, a wholesome dish filled with sweet potatoes and black beans. These enchiladas not only bring a unique twist to traditional Mexican cuisine but also serve as a nutritious meal perfect for any occasion. With their quick preparation time and customizable filling options, they are ideal for weeknight dinners or gatherings with friends. Whether topped with creamy avocado or served alongside a zesty salad, these enchiladas promise to impress and satisfy every palate at your table.
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 prepare an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato until tender (microwave for about 10 minutes or roast at 400°F for 45-60 minutes). Peel and dice.
- In a mixing bowl, combine the diced sweet potato, corn and black bean salsa, and 1 1/2 cups of shredded cheese.
- Spread 1 cup of enchilada sauce on the bottom of the prepared baking dish. Fill each tortilla shell with about 1/3 cup of the filling mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese. Bake for approximately 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 (approx. 180g)
- Calories: 275
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg