Description
These Vegetarian Enchiladas feature a flavorful filling of sweet potatoes, black beans, and brown rice, all wrapped in warm tortillas and baked with a homemade red enchilada sauce and melted cheddar cheese. Topped with fresh avocado and cilantro, this healthy and delicious dish is perfect for a family-friendly dinner.
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
Sauce
- 1 batch homemade red enchilada sauce*
Assembly
- 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 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 Aromatics and Beans: Add 1 teaspoon minced garlic, diced bell pepper, chopped onion, and drained black beans to the skillet. Toss to combine and cook for a few more minutes until the sweet potatoes are fully tender.
- Combine Rice and Sauce: Stir in the cooked brown rice and 3/4 cup of the homemade red enchilada sauce into the skillet with the vegetable and bean mixture. Toss everything together to evenly distribute the flavors.
- Prepare Oven and Dish: Preheat the oven to 350 degrees Fahrenheit. Lightly cover the bottom of a large casserole dish with a thin layer of enchilada sauce to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon a generous amount of the filling along the edge of each tortilla. Sprinkle with some of the shredded cheddar cheese, then roll tightly and place seam-side down in the casserole dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. You may adjust the amount depending on your sauce preference. Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 20-30 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro and diced avocado before serving.
Notes
- This recipe is a nutritious and hearty vegetarian meal that combines sweet potatoes, black beans, and brown rice for balanced flavor and texture.
- The homemade red enchilada sauce adds a rich, authentic taste, but store-bought sauce can be used for convenience.
- For a healthier version, use whole wheat tortillas and reduced-fat cheese.
- Feel free to customize the filling with other vegetables or add spices such as cumin or chili powder for extra flavor.
- Leftovers keep well in the refrigerator for up to 3 days 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
