Description
Savor the flavors of these Vegetarian Enchiladas filled with a delightful mix of sweet potatoes and black bean salsa. This recipe is perfect for meal prep, allowing you to enjoy hearty, nutritious meals throughout the week. Ideal for family dinners or casual gatherings, these enchiladas are packed with flavor and are easily customizable to suit your taste preferences. Whether topped with fresh cilantro, creamy guacamole, or served alongside a zesty salad, this dish promises satisfaction in every bite.
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 the oven to 350°F and spray an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato (microwave for about 10 minutes or roast at 400°F for 45-60 minutes until tender). Peel and dice.
- In a mixing bowl, combine the diced sweet potato, corn and black bean salsa, and 1 1/2 cups of shredded cheese. Mix well.
- Spread 1 cup of enchilada sauce in the bottom of the baking dish. Fill each tortilla shell with about 1/3 cup of the filling mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with leftover cheese.
- Bake for approximately 20 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg