Vegetarian Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
274 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Enchiladas
Description
This Vegetarian Enchiladas recipe centers on a filling composed of tender sweet potatoes, black beans, bell pepper, onion, minced garlic, and cooked brown rice brought together with red enchilada sauce. The combination of these ingredients delivers a balance of soft textures from the sweet potatoes and rice, contrasting with the slight bite of beans and peppers. The layering in flour tortillas with melted cheddar cheese provides comfort and binds the dish in classic enchilada style.
To prepare, the vegetables and beans are cooked until sweet potatoes are tender, then combined with rice and sauce. The mixture is spooned onto tortillas sprinkled with cheese, rolled, and placed in a casserole dish. The assembled enchiladas are topped with additional sauce and cheese before baking at 350°F until heated through and cheese is melted and lightly browned.
This dish can be served with accompaniments like chopped avocado and cilantro, adding fresh, creamy, and bright notes. It works well as a main meal for vegetarians or anyone looking for a flavorful, vegetable-focused entrée.
The recipe also allows for make-ahead preparation of filling and sauce, with detailed tips for freezing assembled enchiladas without sauce for longer storage. It suggests easy swaps for vegan versions by omitting cheese and incorporating extra vegetables to expand the filling.
Ingredients
- 2 cups brown rice cooked
- 1 batch Red Enchilada Sauce homemade
- 2 small/medium sweet potato peeled and chopped into small pieces
- 2 Tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
- 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 cheddar cheese divided, shredded
- cilantro Chopped (for topping, fresh
- 1 avocado , peeled, seeded and chopped, for topping
Instructions
- 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.
- 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.
- Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.
- Preheat oven to 350 degrees F. Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
- 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.
- Bake at 350 degrees F. for 20-30 minutes. Garnish with chopped avocado and cilantro.
Notes
- The enchilada filling can be prepared and stored separately in the refrigerator up to 2 days before assembling.
- Enchilada sauce can also be made several days ahead and kept in an airtight container refrigerated.
- For freezing, assemble enchiladas without the sauce, cover well with foil, and freeze for 2-3 months; thaw overnight in the fridge before baking.
- To make vegan enchiladas, simply omit the cheddar cheese from the filling and topping.
- Additional vegetables like broccoli, cauliflower, asparagus, spinach, corn, butternut squash, zucchini, or mushrooms can be added to the filling for variety.
- The red enchilada sauce can be swapped for green sauce if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 446mg | 19% |
| Potassium | 289mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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