5.0 from 297 votes
Vegetarian Enchiladas
Delicious and easy Vegetarian Enchiladas with sweet potatoes, black beans and brown rice. This is a healthy dinner your whole family will love.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12
Calories: 274 kcal
Course:
Main Course
Cuisine:
Mexican
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
- 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.
Cup of Yum
Notes
- Make Ahead Instructions: Make the enchilada filling and 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.
- Freezing Instructions: Make the 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 and freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator. Bake as directed.
- Vegan Enchiladas: Leave out the cheese.
- 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.
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
29g
(10%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
19mg
(6%)
Sodium
446mg
(19%)
Potassium
289mg
(8%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
549IU
(11%)
Vitamin C
16mg
(18%)
Calcium
189mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 274
% 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.