Vegetarian Enchiladas
If you’re searching for a comforting, flavorful meal that brings family and friends together, these Vegetarian Enchiladas are the perfect choice. Bursting with sweet potatoes, corn, and black bean salsa, then topped with gooey cheese, this dish is not only satisfying but also quick to prepare—ideal for busy weeknights or casual gatherings. With endless variations and a nutritious profile packed with wholesome ingredients, this easy enchilada recipe will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Main
- 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 (or vegan cheese)
- 2 cups red enchilada sauce
- Yellow or white corn tortilla shells
Instructions
- Preheat your oven to 350°F.
- Cook the sweet potato in the microwave for about 10 minutes or roast at 400°F for 45-60 minutes until tender. Dice into cubes.
- In a bowl, mix diced sweet potato with salsa and 1.5 cups of cheese.
- Pour 1 cup of enchilada sauce into an 8×10-inch baking dish.
- Fill each tortilla with about 1/3 cup of the filling, roll them up, and place seam-side down in the dish.
- Top with remaining enchilada sauce and cheese.
- Bake for about 20 minutes until bubbly.
- Garnish with diced peppers or cilantro if desired.
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://kitchenmealtips.com/vegetarian-enchiladas/