Description
These Vegetarian Enchiladas are a flavorful and hearty dish featuring tender sweet potatoes, corn and black bean salsa, and a blend of melted cheese all wrapped in corn tortillas and baked to perfection with red enchilada sauce. Perfect for a comforting weeknight dinner, this recipe combines wholesome ingredients and simple preparation for a delicious Mexican-inspired meal.
Ingredients
Scale
Filling
- 1 large sweet potato (cooked, peeled, and diced)
- 1/2 cup corn and black bean salsa
- 1.5 cups shredded cheese (Mexican blend or vegan)
Other
- 2 cups shredded cheese (Mexican blend or vegan), divided
- 2 cups red enchilada sauce
- Corn tortilla shells (approximately 12 tortillas)
- Cooking spray for baking dish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×10-inch baking dish with cooking spray to ensure the enchiladas don’t stick.
- Cook Sweet Potato: Prepare the sweet potato by cooking it until tender. You can microwave the whole sweet potato for about 10 minutes or roast it in the oven at 400°F (200°C) for 45 to 60 minutes until soft. Once cooked, peel and dice it into small cubes.
- Mix Filling: In a large mixing bowl, combine the diced sweet potato, 1/2 cup of corn and black bean salsa, and 1.5 cups of shredded cheese. Stir until evenly combined to create a flavorful filling.
- Prepare Baking Dish: Spread 1 cup of the red enchilada sauce evenly on the bottom of the greased baking dish to create a flavorful base that will keep the enchiladas moist.
- Fill Tortillas: Take each corn tortilla and fill it with about 1/3 cup of the sweet potato mixture. Roll each tortilla tightly and place seam-side down in the prepared baking dish in rows.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle the leftover 1/2 cup shredded cheese evenly on top to create a delicious cheesy crust.
- Bake: Bake the enchiladas in the preheated oven for approximately 20 minutes or until the sauce is bubbly and the cheese is melted and golden brown.
Notes
- You can substitute vegan cheese to make this recipe dairy-free.
- If fresh sweet potatoes are not available, you can use frozen cooked sweet potato cubes.
- For spicier enchiladas, add chopped jalapeños or hot sauce to the filling or sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in the oven at 350°F for 10-15 minutes or microwave until warmed through.
