Description
Indulge in the vibrant flavors of these Vegetarian Enchiladas, a hearty and satisfying dish perfect for any occasion. Bursting with a delightful filling of sweet potatoes, corn, and black bean salsa, these enchiladas cater to both vegetarians and meat lovers alike. They’re not only simple to prepare but also customizable to fit various dietary needs, making them an ideal choice for weeknight dinners or entertaining guests. Baked to bubbly perfection and topped with melted cheese, these enchiladas promise to impress everyone at the table.
Ingredients
Scale
- 1 large sweet potato, cooked, peeled, diced
- 1/2 cup corn and black bean salsa
- 2 cups shredded cheese, divided
- 2 cups red enchilada sauce, divided
- Corn tortilla shells
- Optional: Diced red peppers or tomatoes, cilantro
Instructions
- Preheat the oven to 350°F. Spray an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato in the microwave or oven until tender. Dice into cubes and place in a mixing bowl.
- Add corn and black bean salsa along with 1.5 cups of shredded cheese to the sweet potato; stir gently.
- Spread 1 cup of enchilada sauce in the bottom of the baking dish. Fill each tortilla with about 1/3 cup of the mixture, roll tightly, and place seam side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese. Bake for about 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg