Vegetarian Enchiladas
Enjoy these delicious Vegetarian Enchiladas filled with sweet potatoes and black bean salsa. Perfect for meal prep—give this recipe a try today!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
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 in the microwave (10 minutes) or roast it in the oven (400°F for 45-60 minutes) until tender. Dice into cubes.
- In a 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 tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake for about 20 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada (160g)
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://besthotrecipes.com/vegetarian-enchiladas/