Description
Indulge in the delightful flavors of Vegetarian Enchiladas, a perfect blend of sweet potatoes and black bean salsa wrapped in warm corn tortillas. This easy-to-make recipe is not only packed with flavor but also offers a healthy twist to your meal rotation. With just 15 minutes of prep time, you can enjoy a hearty dish that’s ideal for family dinners or meal prep. Customize your enchiladas by adding your favorite vegetables for an extra burst of nutrition. Each bite is a comforting experience that everyone will love, making them an excellent option for any occasion.
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 prepare an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato in the microwave for 10 minutes or roast it until tender, then dice.
- In a mixing bowl, combine the sweet potato, black bean salsa, and 1 1/2 cups cheese.
- Spread 1 cup of enchilada sauce at the bottom of the baking dish. Fill each tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over rolled tortillas and sprinkle with the rest of the cheese. 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 (approximately 150g)
- Calories: 320
- Sugar: 5g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg