Vegetarian Enchiladas
Vegetarian Enchiladas filled with black beans and sweet potatoes is the perfect meal when you want a meatless dish. Super satisfying, loaded with flavor and absolutely delicious, you'll never miss the meat!
Ingredients
- 1 Tablespoon olive oil
- 1 sweet potato diced
- 1 onion diced
- 1 red bell pepper diced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- salt and pepper
- 1 15 ounce can black beans, drained and rinsed
- 2 cups white rice cooked
- 6 flour tortillas
- 3 cups shredded cheddar cheese divided
- Homemade Enchilada Sauce (or 2 cups red enchilada sauce)
Optional Garnish:
- Chopped Cilantro
- Avocado diced
- Tomatoes chopped
Instructions
- Preheat oven to 350 degrees. In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender. Add in the chili powder, paprika, cumin, salt, pepper, black beans and rice. Remove from heat.
- In a 9x13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.
- To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
- Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is bubbly and cooked throughout. Garnish with optional toppings.
Nutrition
Calories: 612kcalCarbohydrates: 76gProtein: 22gFat: 24gSaturated Fat: 13gCholesterol: 59mgSodium: 588mgPotassium: 374mgFiber: 4gSugar: 5gVitamin A: 6712IUVitamin C: 28mgCalcium: 472mgIron: 2mg
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