Description
These Vegetarian Enchiladas feature a wholesome blend of sweet potatoes, black beans, and brown rice, wrapped in soft tortillas and topped with rich cheddar cheese and a vibrant homemade red enchilada sauce. Perfectly baked to meld flavors and textures, this healthy and satisfying dish is a family-friendly dinner packed with nutrients and deliciousness.
Ingredients
Scale
Filling
- 2 cups cooked brown rice
- 2 small/medium sweet potatoes, peeled and chopped into small pieces
- 2 Tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1/4 cup onion, chopped
- 15 ounce can black beans, drained and rinsed
Other Components
- 1 batch homemade red enchilada sauce*
- 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
- Cook Sweet Potatoes: Add the chopped sweet potatoes to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and freshly ground black pepper. Cook for about 5 minutes until they begin to get tender.
- Add Vegetables and Beans: Stir in 1 teaspoon of minced garlic, diced bell pepper, chopped onion, and drained black beans. Toss to combine and cook for a few more minutes until the sweet potatoes are completely tender.
- Mix Rice and Sauce: Add the cooked brown rice and 3/4 cup of the homemade red enchilada sauce to the skillet. Toss everything together to combine thoroughly and heat through.
- Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spread a thin layer of red enchilada sauce over the bottom of a large casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a large spoonful of the filling along the edge of each tortilla, sprinkle with some shredded cheddar cheese, then roll tightly. Arrange the rolled tortillas seam side down in the prepared casserole dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining red enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheddar cheese over the top for a melty, golden finish.
- Bake: Bake the assembled enchiladas in the preheated oven at 350°F for 20-30 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Once baked, garnish the enchiladas with freshly chopped cilantro and chopped avocado pieces before serving to add a fresh and creamy contrast.
Notes
- Delicious and easy Vegetarian Enchiladas with sweet potatoes, black beans, and brown rice. This is a healthy dinner your whole family will love.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas as preferred.
- For extra heat, add chopped jalapeños or hot sauce to the filling or sauce.
- This recipe can be made vegan by using vegan cheese or omitting cheese altogether.
- Leftovers store well in the refrigerator and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada
- Calories: 274 kcal
- Sugar: 2 g
- Sodium: 446 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 19 mg
