4.9 from 72 votes
Vegetarian Enchiladas
Hands down the best Vegetarian Enchiladas ever. Say hello to these sweet potato, kale and black bean enchiladas!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 382 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion medium diced
- 1 ½ cup diced sweet potatoes
- 1 bunch kale thinly shredded
- 1 ounce can diced green chiles
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 .5 ounce can store-bought enchilada sauce (red or green) divided
- 1 .5 ounce can black beans rinsed and drained
- 10 large flour tortillas
- 1 cup pepper jack cheese
- 1 cup Mexican-blend shredded cheese
- 8 green onions finely sliced, divided
- cilantro
- Adam's Green Sauce
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, heat the olive oil over medium high heat. Once hot, add the onions and sweet potatoes saute for about 10 minutes until soft. Add the kale and cook down until wilted. Add the diced green chiles, cumin, garlic powder and red pepper flakes and stir to combine. Season with salt as needed.
- Add the black beans into the mixture along with ½ cup of the enchilada sauce. Stir to combine and let simmer until sweet potatoes are tender and then remove from heat.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, veggie mixture, cheese and green onions. Lay out the tortillas on a flat surface and add equal amounts of the veggie and onion mixture, pepper jack cheese, and 1 tablespoon of green onions each.
- Pour another ½ cup of the enchilada sauce in the bottom of a 9x13 baking dish. Place the rolled up tortillas in the dish. Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
- Bake uncovered for 20-25 minutes. Remove from the oven and serve immediately, garnished with the remaining green onions, cilantro and plenty of Adam’s Green Sauce.
Cup of Yum
Notes
- If you’re using corn tortillas, slightly warm the tortillas in some vegetable oil before assembling (5 seconds on each side.) This helps make them more pliable and easier to roll.
- If you want to make this recipe vegan omit the cheese and top with a few slices of avocado for some extra creaminess.
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
36g
(12%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
34mg
(11%)
Sodium
633mg
(26%)
Potassium
362mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
7362IU
(147%)
Vitamin C
25mg
(28%)
Calcium
420mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 633mg | 26% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 7362IU | 147% |
| Vitamin C | 25mg | 28% |
| Calcium | 420mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.