Description
These Vegetarian Enchiladas are a wholesome and flavorful dish featuring a hearty filling of sweet potatoes, black beans, brown rice, and vegetables, all wrapped in soft flour tortillas, smothered in homemade red enchilada sauce, and topped with melty cheddar cheese. Baked to perfection, they make a comforting and nutritious meal perfect for family dinners or gatherings.
Ingredients
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 and Toppings
- 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 start to become tender.
- Sauté Vegetables and Beans: Add 1 teaspoon minced garlic to the skillet. Then add the diced bell pepper, chopped onions, and rinsed black beans. Toss everything together and cook for a few more minutes until the sweet potatoes are completely tender and the vegetables have softened.
- Add Rice and Sauce: Mix in the cooked brown rice and pour in 3/4 cup of the homemade red enchilada sauce. Toss all ingredients in the skillet to combine evenly for a flavorful filling.
- Prepare Baking Dish and Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cover the bottom of a large casserole dish with a thin layer of the enchilada sauce to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon a generous amount of the filling along the edge of a tortilla. Sprinkle with some shredded cheddar cheese, then roll the tortilla tightly. Place each rolled enchilada seam-side down in the prepared casserole dish. Repeat with all tortillas and filling. Once all enchiladas are arranged, pour the remaining enchilada sauce over the top, using as much as you prefer. Finally, sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake: Place the casserole dish in the preheated oven and bake for 20-30 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with freshly chopped cilantro and chopped avocado for a fresh and creamy finish. Serve hot and enjoy!
Notes
- You can substitute the flour tortillas with whole wheat or gluten-free tortillas if desired.
- Make sure to cook the sweet potatoes until tender to ensure a pleasant texture.
- If you prefer a spicier dish, add chopped jalapeños or a pinch of chili powder to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a vegan version, substitute the cheddar cheese with vegan cheese and use vegan-friendly tortillas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
