These mouthwatering veggie enchiladas deliver the perfect balance of flavor and nutrition in just 50 minutes. Packed with fresh vegetables and wrapped in warm tortillas, each serving offers a satisfying 10g of protein and 5g of fiber while keeping calories sensible at 274 per portion.
The melted cheese and savory sauce create an irresistible combination that will make this meat-free dish a family favorite. Whether you’re planning a Mexican-inspired dinner or looking for a wholesome make-ahead meal, these enchiladas hit all the right notes.
Fresh Veggie Enchiladas Ingredients
- Rice: 2 cups cooked brown rice, adds hearty texture
- Enchilada Sauce: 1 batch homemade sauce for authentic flavor
- Sweet Potatoes: 2 small/medium, peeled and diced for natural sweetness
- Aromatics: 2 cloves garlic (minced), 1/4 cup onion, 1 bell pepper
- Beans: 15 oz black beans, rinsed for protein boost
- Tortillas: 10-12 large flour tortillas
- Cheese: 2 cups shredded cheddar for ultimate melt
- Toppings: Fresh cilantro and avocado for garnish
- Oil & Seasonings: 2 Tbsp olive oil, salt, and pepper to taste
Step-by-Step Instructions
- Prep Sweet Potatoes: Sauté diced sweet potatoes in olive oil until tender, seasoning with salt and pepper
- Add Vegetables: Mix in garlic, bell pepper, onions, and black beans until well combined
- Combine Filling: Stir in rice and 3/4 cup enchilada sauce for perfect consistency
- Prepare Oven: Preheat to 350°F (175°C)
- Assemble: Fill tortillas with mixture, add cheese, roll tightly, and place in sauce-lined dish
- Top & Bake: Pour remaining sauce, sprinkle cheese, and bake 20-30 minutes until bubbly
- Garnish: Top with fresh avocado and cilantro before serving
Cooking Techniques
Getting those sweet potatoes just right is key to these yummy enchiladas! When you’re cooking them, keep an eye out for that perfect tender texture – they should be soft enough to pierce easily with a fork, but not so mushy that they fall apart.
A medium heat setting works like magic here, letting the sweet potatoes develop their natural sweetness while getting that lovely golden color.
Make It Your Own
These enchiladas are super flexible! Try switching up the veggies based on what you have. Zucchini, corn, or spinach would be amazing additions. If you’re not feeling sweet potatoes, butternut squash works great too.
Want to make it dairy-free? Use your favorite vegan cheese instead of cheddar. For a gluten-free version, just swap in corn tortillas – they’re actually more traditional anyway!
Serving Tips
Make these enchiladas extra special with some fun toppings! Besides the avocado and cilantro mentioned in the recipe, try adding a dollop of sour cream, some pickled jalapeños, or a squeeze of lime. A simple green salad on the side makes this a complete meal. Love heat? Serve with your favorite hot sauce!
Storage and Leftovers
These enchiladas are perfect for meal prep! They’ll stay good in the fridge for 3-4 days in an airtight container. When you’re ready to eat them, just pop them in the microwave for 1-2 minutes or reheat in the oven at 350°F for about 15 minutes.
The sauce helps keep them from drying out. You can even freeze them for up to 3 months – just let them cool completely first, wrap well, and reheat straight from frozen.
Veggie Enchiladas
Equipment
- Large skillet
- Large casserole dish
Ingredients
For Enchiladas
- 2 cups cooked brown rice
- 1 batch homemade red enchilada sauce
- 2 sweet potatoes peeled and chopped into small pieces
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 bell pepper diced
- 1/4 cup onion chopped
- 15 ounce black beans drained and rinsed
- 10-12 large flour tortillas or whole wheat
- 2 cups shredded cheddar cheese divided
- fresh cilantro chopped, for topping
- 1 avocado peeled, seeded and chopped, for topping
Instructions
- Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender.
- Add 1 tsp minced garlic. Add chopped bell pepper, onions, and black beans and toss to combine. Cook for a few more minutes, until sweet potatoes are completely tender.
- Add cooked rice and ¾ cup of the enchilada sauce and toss to combine.
- Preheat oven to 350 degrees F.
- Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
- Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
- Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). Sprinkle remaining cheese over top.
- Bake at 350 degrees F. for 20-30 minutes.
- Garnish with chopped avocado and cilantro.
