Vegetarian Enchiladas
If you’re searching for a heartwarming dish that packs a punch of flavor, look no further than these Vegetarian Enchiladas. This delightful recipe features creamy sweet potatoes, zesty black bean salsa, and a generous sprinkle of cheese—all wrapped in soft corn tortillas. Perfect for busy weeknights or family gatherings, these enchiladas are not only satisfying but also incredibly easy to make. With just 15 minutes of prep time, you can serve up a comforting meal everyone will enjoy. Whether you’re hosting friends or enjoying a cozy night at home, these Vegetarian Enchiladas are sure to become a go-to favorite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4 (4 enchiladas) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 large sweet potato
- 1/2 cup corn and black bean salsa
- 2 cups shredded cheese (Mexican blend or vegan)
- 2 cups red enchilada sauce
- Yellow or white corn tortilla shells
Instructions
- Preheat your oven to 350°F. Prepare your baking dish with cooking spray.
- Cook the sweet potato in the microwave for about 10 minutes until tender. Peel and dice it.
- In a bowl, combine diced sweet potato, corn and black bean salsa, and 1.5 cups of cheese.
- Spread 1 cup of enchilada sauce in the bottom of the baking dish. Fill each tortilla with about 1/3 cup of the filling, roll them tightly, and place seam-side down in the dish.
- Pour remaining sauce over the rolled enchiladas and top with the remaining cheese.
- Bake for approximately 20 minutes until melted and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
Find it online: https://foodiehometips.com/vegetarian-enchiladas/