Description
Enjoy tasty Vegetarian Enchiladas filled with sweet potatoes and black beans! Perfect for meal prep—try this easy recipe today!
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 (175°C) and prepare an 8×10-inch baking dish with cooking spray.
- Cook the sweet potato until tender; microwave for about 10 minutes or roast in the oven at 400°F (200°C) for 45-60 minutes.
- In a mixing bowl, combine diced sweet potato, corn and black bean salsa, and 1.5 cups of shredded cheese.
- Spread 1 cup of enchilada sauce on the bottom of the baking dish.
- Fill each tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with leftover cheese.
- Bake for approximately 20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 25mg