Description
Cozy and comforting vegetarian enchiladas filled with sweet potatoes, black bean salsa, and cheese, perfect for family meals or weeknight dinners.
Ingredients
Scale
- 1 large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
- 1/2 cup corn and black bean salsa
- 2 cups shredded cheese, divided (Mexican blend or vegan cheese)
- 2 cups red enchilada sauce, divided
- Yellow or white corn tortilla shells
- Finely diced red peppers or tomatoes (optional for garnish)
- Cilantro (optional for garnish)
- Salt
- Pepper
- Garlic
- Onion
- Olive oil
- Butter
- Broth
Instructions
- Preheat your oven to 350°F (175°C) and grease your 8×10-inch baking dish with olive oil or butter.
- If your sweet potato isn’t already cooked, microwave it for 6-8 minutes or roast until fork-tender. Allow to cool, then peel and dice into cubes.
- In a mixing bowl, combine diced sweet potato, corn and black bean salsa, and 1 1/2 cups of shredded cheese.
- Pour 1 cup of red enchilada sauce into the bottom of the greased baking dish.
- Take a corn tortilla shell and fill it with about 1/3 cup of the sweet potato mixture. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for about 20 minutes or until cheese is melted and bubbling. Allow to cool slightly before garnishing with red peppers, tomatoes, or cilantro, if desired. Serve warm.
Notes
Consider adding more veggies like spinach or zucchini for added nutrition. Experiment with garnishes for added flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg
Keywords: vegetarian, enchiladas, comfort food, Mexican