Veggie Enchiladas

Delicious and easy Vegetarian Enchiladas with sweet potatoes, black beans and brown rice. (Courtesy of Lauren Allen)

In case you haven’t noticed, I’m CRAZY about Mexican food! Don’t miss my Pork Carnitas, Street Corn Dip, Horchata, or Tacos Al Pastor!

Even my meat loving family would agree that these Vegetarian Enchiladas hit the spot every. single. time. They’re so flavorful and filling and I always make them using my favorite homemade red enchilada sauce.

How to Make Vegetarian Enchiladas

Sauté Veggies: Sauté sweet potato in olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender. Add garlic, bell pepper, onion, and black beans and toss to combine. Cook until sweet potatoes are completely tender.

(Courtesy of Lauren Allen)

Add Rice: Add cooked rice and ¾ cup of the enchilada sauce then toss to combine.

(Courtesy of Lauren Allen)

Fill Tortillas: Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll the them tightly and then place, seam side down, in the pan. Repeat with remaining tortillas and filling.

(Courtesy of Lauren Allen)

Bake: Cover with sauce and cheese. You may not need to use all of it, depending on how much sauce you like. Sprinkle remaining cheese over top and bake at 350 degrees F for 20-30 minutes. Garnish with chopped avocado and cilantro.

(Courtesy of Lauren Allen)

Make Ahead and Freezing Instructions

To Make Ahead

Make the black bean enchiladas filling then store it separately in the refrigerator up to 2 days ahead of time. Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an airtight container.

To Freeze

Make the sweet potato enchiladas through step 9 (roll the filling in tortillas but don’t cover them in sauce). Cover the pan with a double layer of tinfoil then freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator then bake as directed. Recipe

Variations

Vegan Enchiladas: Leave out the cheese to make this vegan enchiladas.

Add More Veggies: Sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.

Green Sauce: You can also substitute the red sauce for green if you prefer.

Ingredients

•  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
• 2 cloves garlic , minced
• 1 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 , peeled, seeded and chopped, for topping

Instructions

1. Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender.
2. Add 1 tsp minced garlic. Add chopped bell pepper, onions, and black beans and toss to combine. Cook for a few more minutes, until sweet potatoes are completely tender.
3. Add cooked rice and ¾ cup of the enchilada sauce and toss to combine.
4. Preheat oven to 350 degrees F. Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
5. Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling. Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). Sprinkle remaining cheese over top.
6. Bake at 350 degrees F. for 20-30 minutes. Garnish with chopped avocado and cilantro.

Nutrition

Calories: 274kcal Carbohydrates: 29g Protein: 10g Fat: 14g Saturated Fat: 5g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Cholesterol: 19mg Sodium: 446mg Potassium: 289mg Fiber: 5g Sugar: 2g Vitamin A: 549IU Vitamin C: 16mg Calcium: 189mg Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.