Vegetarian Enchiladas
- Total time
- 1 hour
- Calories
- 400 kcal
- Protein
- 14 g
- Serves
- 6 enchiladas (1 large enchilada each)
These vegetarian enchiladas fill corn tortillas with black beans, roasted sweet potato, spinach, and cheese, then bake in red enchilada sauce. The 9-by-13-inch pan makes six hearty portions and is designed to be assembled ahead and reheated for practical main-course meal prep.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 14 g
- Carbs
- 54 g
- Fat
- 16 g
- Fiber
- 11 g
- Sodium
- 760 mg
Estimated from the listed ingredients.
- Prep
- 25 minutes
- Cook
- 35 minutes
Ingredients
- 1 medium sweet potato (about 12 oz/340 g), peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground cumin
- 1 (15-oz/425-g) can black beans, drained and rinsed
- 3 cups (85 g) baby spinach, roughly chopped
- 2 cups (480 ml) red enchilada sauce, divided
- 12 small corn tortillas (6-inch/15-cm)
- 1 1/2 cups (170 g) shredded Monterey Jack or cheddar cheese, divided
- 1/4 cup chopped cilantro, optional
Before you start
- Use corn tortillas for the stated yield. Warm them before rolling so they bend rather than split; flour tortillas make a softer, different-textured casserole.
- Cheese contains milk. Check the enchilada sauce and tortillas for product-specific allergens and heat level; some prepared sauces contain wheat or additional chili ingredients.
Instructions
- Heat the oven to 425°F (220°C). Toss sweet potato with oil, 1/4 teaspoon salt, and cumin on a rimmed baking sheet. Roast until tender and browned at the edges, 20 to 25 minutes. Reduce oven temperature to 375°F (190°C).
- In a bowl, combine the roasted sweet potato, black beans, spinach, 1/2 cup enchilada sauce, 1 cup cheese, and remaining salt. The spinach will wilt slightly from the warm potato.
- Spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish. Warm the tortillas, covered, in the microwave for 30 to 45 seconds or one at a time in a dry skillet.
- Spoon about 1/3 cup filling down the center of each tortilla. Roll tightly and place seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 15 minutes. Uncover and bake until the cheese melts and the sauce bubbles at the edges, 8 to 10 minutes more. Rest for 5 minutes, then top with cilantro if using.
Meal prep, storage, and reheating
For make-ahead prep, assemble through Step 4, cover, and refrigerate for up to 24 hours. Bake covered for 20 minutes, then uncover and finish as directed. Refrigerate baked enchiladas for up to 4 days. Reheat covered at 350°F (175°C) until hot, about 20 minutes for a full pan or 8 to 10 minutes for a portion; uncover for the final few minutes if the top needs to dry slightly. Freeze the unbaked pan tightly wrapped for up to 2 months, thaw overnight in the refrigerator, then bake.