Does the word Vegetarian scare you a bit? Do you think that you need some form of meat in order to feel satisfied? There is a ton of protein and fiber that will keep you full and satisfied, without the animal protein. Trust me, after a portion of these Cheesy Vegetarian Enchiladas you’ll be wanting to try more meatless options
Before your enchiladas go in the oven they should look a bit like the photo above. If you want to add more cheese instead of just to the middle as I did, go right ahead!
If you decided to make this recipe your own the cook time may be a bit different depending on what you changed and how much filling you used. The above photo is what you are aiming for.
Once your enchiladas are done, dig in! I topped mine with salsa, red onion, avocado, and added some chips for a great crunch! Let me know in the comments below if you tried this dish! If you want to take it to the next level pair it with some homemade guacamole! Here’s a great guacamole recipe by Downshiftology. She includes a jalapeño pepper in her recipe but I am a bit weak so I tend to omit it. Make it as spicy as you want though!
Cheesy Vegetarian Enchiladas
Ingredients
- 2 Sweet Potatoes medium
- 1 Can Black Beans
- 1 Cup Corn
- 1/2 Cup Black Olives Quartered
- 1 Can Green Chili Enchilada Sauce 10oz
- 21/3 Cup Mexican Cheese Shredded
- 1/2 Cup Red Pepper Chopped
- 1 TSP Cilantro fresh
- 1/4 Cup White Onion Chopped
- 2 Cloves garlic Minced
- 1/2 TSP Cumin ground
- Salt and Pepper to taste
- 1/2 TSP Garlic Powder
- 1/4-1/2 TSP Chili Powder to taste
- 1 Lime
- 7 Tortilla Shells 8in flour
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Microwave the sweet potatoes for 1 minute in the microwave. Then, cut in half lengthwise and place face down on a baking sheet. Cook in oven for 25 minutes, until soft. Let cool. Remove skin and mash.
- In a pan add a small amount of butter, onions, garlic, and red peppers and cook on low until onions are caramelized.
- In a medium bowl combine, mashed sweet potato, black beans, corn, black olives, cumin, garlic powder, chili powder, salt and pepper to taste, 1/3 cup of the cheese, juice of half the lime, cilantro, and pepper mixture.
- Spread 1/3 cup of enchilada sauce to bottom of a 13X9 baking pan.
- Place your tortilla shells in a circle on a plate and microwave for 15 seconds. Add 1/2 Cup of the filling to each. Roll and place the crease side down. Repeat until mixture is used (mine made 7).
- Change oven to 350 degrees Fahrenheit. Cover with remaining enchilada sauce and about 2 cups of cheese. Cook for 30 minutes. Once done add any additional toppings. See notes.
Notes
- I topped mine with more cilantro, chopped red onion, and avocado slices.
- I served it with salsa, guacamole, and sour cream on the side.
- Add tortilla chips for the perfect crunch element!
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