Vegetarian Enchiladas

These enchiladas are filled with a savory mixture of roasted sweet potatoes and black beans, topped with cheese and enchilada sauce for a comforting yet lighter dinner option.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

Filling Ingredients

1 cup sweet potatoes, diced Bring natural sweetness and body.
1 can black beans, drained and rinsed Adds creaminess, protein, and fiber.
6 pieces corn tortillas Keeps everything familiar and handheld.
1 cup cheese (cheddar or Mexican blend) Creates a melty finish.
1 cup enchilada sauce Ties the dish together and keeps it moist.

Seasoning

1 teaspoon cumin Provides a warm, smoky flavor.
1 teaspoon chili powder Enhances flavor without overwhelming the dish.
to taste Salt and pepper Basic seasoning to brighten flavors.
1 tablespoon olive oil Used for cooking the sweet potatoes.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a pan, heat a little olive oil over medium heat, add the sweet potatoes, and cook until tender.
Stir in black beans, cumin, chili powder, salt, and pepper.

Assembly

In each corn tortilla, place a portion of the sweet potato mixture and some cheese, then roll them up.
Spread a bit of enchilada sauce on the bottom of a baking dish.
Place the rolled tortillas seam side down in the dish, pour the remaining enchilada sauce over the top, and sprinkle with the rest of the cheese.

Baking

Bake for 20-25 minutes until hot and bubbly.

Serving

Serve warm and enjoy!

Notes

These enchiladas are perfect for batch cooking and pair well with fresh salads or roasted vegetables. They reheats well and can be made ahead of time.