Description
These Veggie Enchiladas are a hearty and flavorful vegetarian dish featuring sweet potatoes, black beans, brown rice, and a homemade red enchilada sauce, all wrapped in flour tortillas and baked with melted cheddar cheese. Topped with fresh avocado and cilantro, they make a perfect comforting meal for any occasion.
Ingredients
Scale
Filling
- 2 small to 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)
- ¼ cup onion, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked brown rice
- ¾ cup homemade red enchilada sauce
Assembly
- 10–12 large flour tortillas (or whole wheat)
- 2 cups shredded cheddar cheese, divided
Toppings
- Fresh cilantro, chopped (for topping)
- 1 avocado, peeled, pitted, and chopped (for topping)
Red Enchilada Sauce
- 1 batch homemade red enchilada sauce (quantity sufficient for filling and topping)
Instructions
- Cook Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add chopped sweet potatoes and season with salt and freshly ground black pepper. Cook for about 5 minutes until they begin to soften.
- Add Vegetables and Beans: Stir in minced garlic, diced bell pepper, chopped onion, and rinsed black beans. Continue cooking for a few more minutes until sweet potatoes are tender and vegetables are cooked through.
- Mix in Rice and Sauce: Add the cooked brown rice and ¾ cup of the homemade red enchilada sauce to the skillet. Stir well to combine all ingredients evenly into the filling mixture.
- Prepare the Pan: Preheat your oven to 350°F (180°C). Spread a thin layer of enchilada sauce on the bottom of a large casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a generous spoonful of the veggie and rice filling along the edge of each tortilla. Sprinkle with a bit of shredded cheddar cheese, roll tightly, and place seam-side down in the casserole dish. Repeat until all tortillas and filling are used.
- Add Sauce and Cheese: Pour the remaining homemade red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar cheese on top to cover the enchiladas.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped fresh cilantro and diced avocado before serving for a fresh, creamy finish.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To add extra protein, consider mixing in some cooked quinoa or additional beans.
- For a spicy kick, add chopped jalapeños or a dash of cayenne pepper to the filling.
- Homemade red enchilada sauce can be prepared ahead and stored in the refrigerator for up to 1 week.
