Go Back
Print

Vegetarian Enchiladas

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A delicious vegetarian dish featuring hearty sweet potatoes, black beans, and cheese rolled in tortillas and baked with flavorful enchilada sauce.

Ingredients

Vegetables and Beans

  • 2 cups cooked brown rice
  • 1 batch homemade red enchilada sauce
  • 2 small/medium sweet potatoes (peeled and chopped into small pieces)
  • 2 Tablespoons olive oil
  • salt and freshly ground black pepper salt and pepper
  • 2 cloves garlic (minced)
  • 1 bell pepper bell pepper (diced (any color))
  • 1/4 cup onion (chopped)
  • 15 ounce can black beans (drained and rinsed)
  • 10-12 large flour tortillas (or whole wheat)
  • 2 cups shredded cheddar cheese (divided)
  • fresh cilantro (chopped (for topping))
  • 1 avocado avocado (peeled, seeded and chopped (for topping))

Instructions 

  • Sauté sweet potatoes in olive oil until tender, about 5 minutes.
  • Add garlic, bell pepper, onion, and black beans; cook a few more minutes.
  • Mix in cooked rice and 3/4 cup enchilada sauce.
  • Preheat oven to 350°F. Spread a thin layer of sauce in a casserole dish.
  • Fill tortillas with mixture, roll, place seam side down, top with remaining sauce and cheese, then bake 20-30 minutes.
  • Garnish with chopped avocado and cilantro before serving.

Notes

You can customize the toppings with sour cream or additional cilantro for extra flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: vegetarian