Description
Enjoy a wholesome and flavorful dinner with these Vegetarian Enchiladas, a perfect blend of comfort and nutrition. Packed with sweet potatoes, black beans, and brown rice, these enchiladas are sure to satisfy the whole family. The combination of vibrant vegetables and rich homemade enchilada sauce creates a delicious dish that is not only easy to prepare but also customizable to your taste. Whether you serve them on a busy weeknight or for a special occasion, these enchiladas will be a hit at your table!
Ingredients
Scale
- 2 cups cooked brown rice
- 2 small/medium sweet potatoes, peeled and chopped
- 1 can (15 oz) black beans, drained and rinsed
- 10–12 large flour or whole wheat tortillas
- 2 cups shredded cheddar cheese
- Homemade red enchilada sauce
Instructions
- In a large skillet over medium heat, sauté the sweet potatoes in olive oil, seasoning with salt and pepper until tender.
- Add minced garlic, bell pepper, onions, and black beans; cook until vegetables are soft.
- Stir in cooked brown rice and 3/4 cup of enchilada sauce until well combined.
- Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce in a casserole dish.
- Fill each tortilla with the filling mixture, sprinkle with cheese, roll tightly, and place seam side down in the dish.
- Pour remaining sauce over the top and sprinkle with more cheese. Bake for 20-30 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (90g)
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg