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Vegetarian Enchiladas

Vegetarian Enchiladas

Vegetarian enchiladas are a simple and delicious dinner that your whole family will love.

Course Main Course
Cuisine Mexican, Tex Mex
Keyword vegetarian enchiladas
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 467 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1 tablespoon oil (avocado oil, olive oil, or oil of choice)
  • ¼ cup diced white or yellow onion
  • 2 cloves garlic - peeled and minced
  • 1 Red bell pepper - diced
  • 1 Green bell pepper - diced
  • 2 sweet potatoes - medium, peeled and diced into small pieces
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup roasted corn - canned or frozen, you can also use fresh corn or frozen yellow corn
  • 1 15 ounce can black beans - drained and rinsed
  • 4 ounces green chilis 1 can, 4 ounces
  • 3-4 cups red enchilada sauce - I used store-bought
  • 10-12 flour tortillas regular size
  • 2 cups shredded mexican cheese or cheddar cheese
  • Avocado - peeled and diced - for topping
  • Fresh cilantro chopped for topping
  • Lime wedges - for topping

Instructions

  1. Preheat the oven to 350 degrees F and spray a 9x13 pan with cooking spray. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the onion and toss and cook it in the oil until soft and translucent then season it with a sprinkle of salt and pepper.
  3. Add the garlic and toss and cook it for a few minutes with the onion. Then add in the diced bell peppers and toss and cook them with the onions and garlic for 2-3 minutes.
  4. Add the chopped sweet potato and toss it with all of the other veggies and let that cook for 5-6 minutes, until the sweet potatoes start to become tender.
  5. Combine the cumin, chili powder, garlic powder and onion powder in a small mixing bowl with some salt and pepper.
  6. Add the corn, black beans, green chilis and the seasoning mix and let it all cook for a few minutes until the sweet potatoes are nice and tender.
  7. Add ¾ cup of the red enchilada sauce and toss it with all of the other ingredients in the pan. This is your filling.
  8. Pour ¼ cup of the enchilada sauce into the bottom of the pan, enough to cover the bottom.
  9. Lay one of the tortillas out onto a flat, clean surface and spread a heaping spoonful of the filling onto the middle of the tortilla and sprinkle with some of the cheese.
  10. Roll the tortilla up tightly and place it seam-side down in the pan. Continue with the remaining tortillas until you have used up all of the filling. This recipe should yield 10-12 enchiladas. Note: Place the enchiladas in a single layer in the pan so that they are not overlapping.
  11. Pour desired amount of enchilada sauce over the enchiladas and sprinkle on desired amount of cheese. I used about 1 cup
  12. Place the pan into the preheated oven and bake the enchiladas for 20-30 minutes until the edges are nice and golden and the cheese is fully melted.
  13. Remove, let cool for a few minutes and top with diced avocado, cilantro and lime wedges.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. 

Nutrition Facts
Vegetarian Enchiladas
Amount Per Serving
Calories 467 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 35mg12%
Sodium 2145mg93%
Potassium 533mg15%
Carbohydrates 62g21%
Fiber 8g33%
Sugar 17g19%
Protein 18g36%
Vitamin A 12600IU252%
Vitamin C 50mg61%
Calcium 336mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.