Vegetarian Enchiladas

5 from 1 rating

from kristineskitchenblog.com

My favorite vegetarian enchiladas recipe! Filled with sweet potatoes, black beans and cheese, these healthy enchiladas are a delicious family dinner.

Prep Time40

Cook Time25

Total Time1 5

Servings: enchiladas

Calories: 330kcal

1 tablespoon olive oil
1 small red onion chopped
3 cups peeled sweet potato ½-inch cubed (about 2 medium)
3 cloves garlic minced
1 tablespoon chili power
2 teaspoons cumin
¼ teaspoon salt
¼ teaspoon black pepper
15 ounce can black beans rinsed and drained
1 ½ cups red enchilada sauce about 10 ounces
2 cups shredded cheese (8 ounces) cheddar, Monterey jack, Colby jack or Mexican cheese blend cheese, divided
10 8-inch flour tortillas whole wheat or white
plain Greek yogurt or sour cream, avocado, chopped red onion, fresh cilantro optional, for serving

Preheat oven to 375° F.
Heat olive oil in a large skillet over medium heat. Add the onion and sweet potato and sauté for 5 minutes, stirring often, until the sweet potato begins to lightly brown. Add ½ cup water to the pan, cover, and continue cooking until sweet potatoes are tender, about 5-10 more minutes. Taste a sweet potato to check that it is done. They should be soft but not mushy.
Uncover the pan and stir in the garlic, chili powder, cumin, salt and pepper. Cook for 30 seconds and then remove the pan from the heat.
Stir in the black beans.
Place ½ cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.
Assemble the enchiladas: Working with one tortilla at a time, place ½ cup of the sweet potato black bean filling down the middle of the tortilla, slightly to the side of the center. Add about 2 tablespoons of cheese, roll the tortilla up tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
Cover the pan with foil and bake for 15 minutes. Uncover and bake for about 10 more minutes, until the enchiladas are hot and bubbly. Serve with toppings as desired.

Unbaked enchiladas can be refrigerated for up to 1 day before baking or frozen (wrapped airtight) for up to 3 months. Defrost overnight in the refrigerator, then add 10-15 minutes to the covered bake time.
Baked enchiladas can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator if frozen, reheat and serve.
To make vegan enchiladas, omit the cheese or use your favorite vegan cheese.
To make gluten-free enchiladas, use certified gluten-free corn tortillas. You may need a few extra tortillas since corn tortillas are smaller than flour. To make corn tortillas more pliable for rolling, you can warm them in the microwave between damp paper towels or heat them in a skillet.

Nutrition information is only an estimate.