Veggie Enchiladas

This veggie enchiladas recipe features roasted sweet potatoes, black beans, bell peppers, and brown rice wrapped in soft flour tortillas and baked with red enchilada sauce and melted cheddar cheese. Topped with fresh avocado and cilantro, these baked enchiladas make a hearty and flavorful vegetarian dinner. Perfect for family meals, meal prep, or weeknight dinners, this dish combines wholesome ingredients with classic Mexican flavors.

Ingredients

• 2 cups cooked brown rice
• 1 batch homemade red enchilada sauce
• 2 small to medium sweet potatoes, peeled and chopped into small pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• ¼ cup onion, chopped
• 1 (15-ounce) can 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, pitted, and chopped (for topping)

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Instructions

1. Cook Sweet Potatoes
   Heat olive oil in a large skillet over medium heat. Add chopped sweet potatoes and season with salt and pepper. Cook for about 5 minutes until they begin to soften.
2. Add Vegetables and Beans
   Stir in garlic, bell pepper, onion, and black beans. Cook for a few more minutes until sweet potatoes are tender.
3. Mix in Rice and Sauce
   Add cooked brown rice and ¾ cup of the red enchilada sauce to the skillet. Stir to combine evenly.
4. Prepare the Pan
   Preheat oven to 350°F (180°C). Spread a thin layer of enchilada sauce on the bottom of a large casserole dish.
5. Assemble Enchiladas
   Place a generous spoonful of the filling along the edge of a tortilla. Sprinkle with some shredded cheese. Roll tightly and place seam-side down in the pan. Repeat with remaining tortillas and filling.
6. Add Sauce and Cheese
   Pour remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
7. Bake
   Bake for 20–30 minutes, until cheese is melted and bubbly.
8. Garnish and Serve
   Remove from oven and garnish with chopped avocado and cilantro before serving.

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Tips

• Use a wide skillet for even cooking of sweet potatoes and vegetables.
• Slightly undercook the sweet potatoes if you want them to finish cooking in the oven.
• Lightly oil the tortillas before rolling to prevent sticking.

Variations and Substitutions

• Swap sweet potatoes with butternut squash or roasted zucchini.
• Use black beans, pinto beans, or chickpeas based on preference.
• Replace cheddar cheese with Monterey Jack or a Mexican cheese blend.
• Add corn, mushrooms, or spinach for extra veggies.

FAQs

Can I make these ahead of time?
Yes, assemble the enchiladas and refrigerate for up to 24 hours before baking.

Can I freeze veggie enchiladas?
Yes, cover tightly with foil and freeze for up to 2 months. Bake directly from frozen at 350°F (180°C) until heated through.

How do I make this vegan?
Omit cheese or use plant-based cheese and ensure the enchilada sauce has no animal ingredients.

Serving Suggestions

• Serve with a side of Mexican-style rice or beans.
• Add a dollop of sour cream or cashew cream for creaminess.
• Pair with a fresh salad or tortilla chips.

Why You’ll Love This Recipe

• Hearty and full of flavor from sweet potatoes, beans, and spices
• Easy to prepare and customizable with your favorite vegetables
• Perfect for family dinners, meal prep, or feeding a crowd
• Cheesy, saucy, and comforting while still being wholesome