What is enchilada sauce made from?

Enchilada sauce is traditionally made with oil, flour, soup stock and spices. There are many variations on Enchilada sauce, so you can really use whichever one you like. You can even make these Veggie Enchiladas with a Mole sauce or Taco sauce, or if all else fails, I promise these are still delicious topped with a jar of salsa!

What else can you put inside Enchiladas?

There are so many options to stuff your Vegetarian Enchiladas! If you want to try something different from sweet potato and black beans, you can try stuffing these enchiladas with refried beans, rice, corn, sautéed peppers, squash or even some scrambled tofu .

How do I keep my enchiladas from falling apart?

This will mostly have to do with the type of tortilla you get. One trick you can use if you find your tortillas fall apart, is to lightly pan fry them in some oil before using them in the recipe. This will help prevent your tortillas from getting soggy.

Can I make these Veggie Enchiladas ahead of time?

Absolutely! These Vegetarian Enchiladas are the perfect make-ahead meal. You can prep the enchiladas and add them to the baking dish, and then when you are ready to bake them add the sauce and cheese on top.

Protein-rich Healthy Veggie Enchilada Recipe

Description

These Veggie Enchiladas are stuffed with roasted sweet potatoes and black beans and are perfect for a healthy dinner!

Ingredients

Units Scale

Sweet potato & black bean filling

1 medium sweet potato
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 15oz can black beans, drained and rinsed
1 tsp chilli powder
1/2 tsp cumin
1/2 cup enchilada sauce
salt & pepper to taste

Other ingredients

olive oil cooking spray
6–8 corn tortillas
1 cup your favourite enchilada sauce (can sub taco sauce)
1/2 cup shredded cheese

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Instructions

Roast the sweet potatoes: Poke a few holes in the sweet potato with a knife, then place on a baking sheet and roast in the oven at 425 degrees for 20-25 minutes until tender.
Make the filling: Add the olive oil to a pan on medium-high heat. Add the onions and garlic and let cook for 2-3 minutes until translucent. Add the black beans and sweet potato (scoop out the cooked sweet potato and discard the skins) and mix together, then add the spices and enchilada sauce.
Stuff the enchiladas: Warm the corn tortillas in the microwave or oven until they are malleable, then spoon some of the filling into each tortilla and roll-up. Place face down on a baking dish. Repeat until your dish is full.
Dress the enchiladas: Spray the enchiladas with olive oil cooking spray (or alternatively brush them with olive oil) then pour the sauce onto the enchiladas and sprinkle with cheese.
Bake: in the oven at 350 degrees F for 15-18 minutes until warmed through.
Serving: serve immediately. You can optionally top the enchiladas with cilantro, jalapeno and avocado

Notes

If you want to prep these ahead of time prep them up until step 3. When you’re ready to bake continue with step 4 (dressing the enchiladas) and baking.

Make sure the tortillas are slightly warmed (in the microwave or oven) before stuffing them. Corn tortillas have a tendency to crack easily if they are cold.

Want tortillas with crispy edges? Don’t skip out on spraying or brushing the tortillas with olive oil. This helps them get a bit of crisp!

Nutrition

Serving Size: 2 enchiladas
Calories: 260
Sugar: 3g
Fat: 6g
Carbohydrates: 30g
Fiber: 6g
Protein: 11g