Description
Indulge in the delightful flavors of Vegetarian Enchiladas, a perfect dish for any occasion. These scrumptious enchiladas are filled with a hearty mix of sweet potatoes, corn, and black bean salsa, all rolled in tender corn tortillas and topped with melted cheese.
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
- Optional: finely diced red peppers or tomatoes, cilantro
Instructions
- Preheat your oven to 350°F. Spray an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato in the microwave on high for about 10 minutes until tender or bake it at 400°F for 45-60 minutes.
- Peel and dice the sweet potato into 1/2-inch cubes. In a mixing bowl, combine it with salsa and 1 1/2 cups of cheese.
- Pour 1 cup of enchilada sauce into the baking dish. Fill each tortilla with about 1/3 cup of the filling, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas, top with remaining cheese, and bake for about 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (approximately 200g)
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg