You won’t miss the meat in these hearty vegetarian enchiladas! Sweet potatoes and black beans are cooked with garlic, onion, and spices, then wrapped in tortillas and baked with enchilada sauce and lots of shredded Mexican cheese for a melty, saucy dish you won’t be able to resist.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 96%

Nutrition

712 cal • 24g protein • 95g carbs • 21g fat

Tags

[Healthy] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• Nonstick cooking spray, for greasing
• 1 pound sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¼ teaspoon chili powder
• 1 15-ounce can of black beans, drained and rinsed
• 3 teaspoons kosher salt
• 2 cups enchilada sauce, divided
• 8 medium flour tortillas
• 2 cups shredded Mexican cheese blend
• ¼ cup finely chopped fresh cilantro
• Cotija cheese, for garnish (optional)

Instructions Preview

1. Preheat the oven to 350°F (180°C). Grease …
2. Bring a large pot of water to a boil over …
3. Heat the olive oil in a large pan over med…

…and 6 more steps

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