Description
Indulge in the vibrant flavors of Vegetarian Enchiladas, filled with sweet potatoes and zesty black bean salsa. This delightful dish is not only a feast for the taste buds but also a nutritious option that’s perfect for family dinners or casual gatherings. With just 15 minutes of prep time, you can create a hearty meal that brings the essence of Mexican cuisine right to your table. Ideal for meal prepping, these enchiladas can be made in advance and enjoyed throughout the week. Whether served with fresh toppings or alongside classic sides, they are sure to satisfy your cravings.
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 by microwaving it for about 10 minutes or roasting in the oven at 400°F until tender (45-60 minutes).
- In a mixing 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 on the bottom of the baking dish. Fill each corn tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with leftover 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 serving
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg