Vegetarian Enchiladas
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
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!
Course:
Dinner, Main Course
Cuisine:
Mexican
Keyword:
vegetarian enchiladas
Servings: 6 People
Calories: 612 kcal
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 Facts
Vegetarian Enchiladas
Amount Per Serving
Calories 612
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g65%
Cholesterol 59mg20%
Sodium 588mg25%
Potassium 374mg11%
Carbohydrates 76g25%
Fiber 4g16%
Sugar 5g6%
Protein 22g44%
Vitamin A 6712IU134%
Vitamin C 28mg34%
Calcium 472mg47%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.