These enchiladas bring together the hearty flavors of sweet potatoes, black beans, and bell peppers, all wrapped up in a warm tortilla and smothered in homemade red enchilada sauce. Whether you’re a devoted vegetarian or just looking for a meatless meal option, these enchiladas are worth a try.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12
Ingredients:
- 2 cups of cooked brown rice
- 1 batch of homemade red enchilada sauce
- 2 small to medium-sized sweet potatoes, peeled and diced
- Salt and freshly ground black pepper to taste
- 2 cloves of garlic, finely minced
- 1 bell pepper, any color, finely diced
- 2 tablespoons of olive oil
- 1/4 cup of finely chopped onion
- 10-12 large flour tortillas (or whole wheat)
- 1 can (15 ounces) of black beans, drained and rinsed
- 2 cups of shredded cheddar cheese, divided
- Freshly chopped cilantro, for topping
- 1 avocado, peeled, seeded, and chopped, for garnish
Instructions:
- To begin, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for approximately 5 minutes until they start to soften.
- Add 1 teaspoon of finely minced garlic to the skillet. Incorporate the finely diced bell pepper, onions, and black beans, ensuring all ingredients meld together. Continue cooking until the sweet potatoes are tender.
- Add the cooked rice and ¾ cup of the enchilada sauce to the skillet. Thoroughly toss the ingredients, allowing the flavors to meld.
- Preheat your oven to 350 degrees F and prepare a spacious casserole dish by applying a thin layer of enchilada sauce to coat the bottom.
- It’s time to construct your enchiladas. Lay a generous spoonful of the filling along the edge of a tortilla and sprinkle with cheese. Roll the tortilla tightly and place it seam-side down in the casserole dish. Repeat this process with the remaining tortillas and filling.
- Evenly pour the remaining enchilada sauce over the enchiladas. Adjust the quantity based on your preference for sauciness. Sprinkle the remaining cheese evenly on top.
- Bake the enchiladas in the preheated oven for 20-30 minutes until the cheese turns a golden hue and begins to bubble.
- Just before serving, sprinkle them with freshly chopped cilantro and creamy avocado.
Nutrition (Per Serving):
- Calories: 274
- Carbohydrates: 29g
- Protein: 10g
- Fat: 14g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Cholesterol: 19mg
- Sodium: 446mg
- Potassium: 289mg
- Fiber: 5g
- Sugar: 2g
Keep in mind that these nutritional values are approximate and can fluctuate depending on factors like the brands of ingredients used and portion sizes.
Cooking Tips:
- Feel free to personalize your enchiladas with additional veggies like corn or zucchini or add diced jalapenos for a spicy kick.
- Don’t overstuff the tortillas when rolling. A moderate amount of filling and a sprinkle of cheese are perfect for easy rolling.
- Opt for homemade red enchilada sauce for superior flavor or use your favorite store-bought variety. Adjust the sauce quantity based on your preference for sauciness.
- For extra cheesy goodness, mix some cheese into the filling along with the topping.