Vegetarian Enchiladas

Course: Lunch

Cuisine: Mexican

Diet: Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 629kcal

Author: Shruthi Baskaran-Makanju

These cozy vegetarian enchiladas are packed with flavor, topped with queso, and covered in a homemade red sauce that tastes like it took hours (but didn’t).

Print Recipe Add to Collection

Ingredients

2 tablespoons oil divided
2 cups sweet potatoes ~ 1 lb, peeled and diced (¼-inch pieces)
½ medium red onion diced
1 red bell pepper chopped
2 cloves garlic minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
1½ cups enchilada sauce
1 15-ounce can black beans drained and rinsed
1 cup frozen corn or canned, drained
2 cups shredded cheddar cheese divided
8 flour tortillas 8-inch
¼ cup fresh cilantro chopped

Instructions

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until lightly browned and fork-tender, about 7-10 minutes. Transfer to a large mixing bowl.
In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and bell pepper. Cook until softened, about 5-7 minutes. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant. Transfer mixture to the bowl with sweet potatoes and let cool slightly.
Add black beans, corn, ½ cup enchilada sauce, and 1 cup of cheese to the vegetable mixture. Stir until evenly combined.
Spread ½ cup enchilada sauce evenly over the bottom of the prepared baking dish.
Place about ½ cup of filling near the edge of a tortilla, then roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour ½ cup of sauce evenly over the top, leaving the edges of the tortillas exposed for a slight crisp. Sprinkle the remaining 1 cup of cheese evenly over the top.
Bake uncovered for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
Sprinkle with fresh chopped cilantro before serving.

Notes

Optional toppings: Avocado, cotija cheese, green onions, lime wedges, Mexican crema, sour cream, pickled red onions, or diced jalapeños.
Add an extra ½ teaspoon chili powder, diced jalapeño, or chopped chipotle in adobo to the filling.
Using corn tortillas? Warm them in the microwave for 30-45 seconds wrapped in a damp towel to prevent cracking.
Assemble enchiladas up to 24 hours ahead, cover tightly, and refrigerate. Bake as directed, adding 5 extra minutes to the cook time.
Assemble enchiladas and freeze (unbaked) for up to 3 months. Bake from frozen at 375°F for 40-45 minutes, covered with foil for the first 25 minutes.
Ingredient Swaps:
- Substitute butternut squash for sweet potatoes.
- Use pinto beans instead of black beans.

Nutrition