Veggie Enchiladas Recipe
Nutritious, satisfying and budget-friendly, these Vegetarian Enchiladas are the perfect combination of veggie filling, cheesy goodness and creamy sauce.
Ingredients
- 2 tablespoons olive oil
- 1 cup peeled and small diced sweet potato from about a 6 ounce potato
- ½ medium red onion diced
- 1 can black beans, rinsed and drained 15 ounces
- 1 can diced green chiles 4 ounces
- 3 garlic cloves minced
- 2 cups packed baby spinach roughly chopped
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground cayenne
- 1 batch Sour Cream Enchilada Sauce (2 cups), divided
- 8 flour tortillas 6-inch
- 2 cups shredded Monterey jack cheese divided
- Sliced avocado, chopped cilantro and/or chopped green onions, for garnish (optional)
Instructions
- Preheat oven to 350 degrees F. Heat oil in large skillet over medium heat. Add sweet potato and cook 6 minutes, stirring occasionally. Add onion and cook 3 to 4 minutes longer or until potatoes are almost tender, stirring occasionally.
- Add black beans, green chiles, garlic, spinach, cumin, salt and cayenne and cook 1 to 2 minutes or until spinach is wilted, stirring frequently.
- Remove from heat and stir in 1/2 cup Sour Cream Enchilada Sauce.
- Spread 1/2 cup Sour Cream Enchilada Sauce in bottom of 8x11 baking dish.
- Place tortillas on work surface. Divide vegetable mixture equally down center of tortillas. Divide half of cheese over vegetable mixture.
- Roll tortillas up around the filling and place seam side down in baking dish.Spread remaining Sour Cream Enchilada Sauce over the top of the enchiladas and sprinkle with remaining shredded cheese.
- Transfer to oven and bake 20 to 25 minutes or until bubbly. Serve garnished with avocado, cilantro, and/or green onions, if desired.
Notes
- If you’d like, you can add more vegetables to the filling, like mushrooms, bell peppers or diced tomatoes.
- Adjust the seasonings to taste and feel free to add more cumin or cayenne if you’d like greater flavor intensity.
Serving: 2enchiladas, Calories: 753kcal, Carbohydrates: 85g, Protein: 31g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Cholesterol: 50mg, Sodium: 2914mg, Potassium: 754mg, Fiber: 15g, Sugar: 14g, Vitamin A: 7454IU, Vitamin C: 22mg, Calcium: 641mg, Iron: 8mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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