Description
Enjoy the delightful flavors of Vegetarian Enchiladas, a perfect blend of sweet potatoes and black beans wrapped in warm corn tortillas. This easy-to-make dish is not only satisfying but also nutritious, making it an excellent choice for weeknight dinners, gatherings, or meal prep. With just 15 minutes of prep time and simple ingredients, you can have a hearty meal that will please vegetarians and meat lovers alike. Top it off with your favorite garnishes for an extra touch of flavor!
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 your oven to 350°F and spray an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato by microwaving for about 10 minutes or roasting at 400°F for 45-60 minutes until tender. Peel and dice into small cubes.
- 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 in the bottom of the baking dish. Fill each corn tortilla with about 1/3 cup of the filling, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas, sprinkle with leftover cheese, and bake for about 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg