These Vegetarian Enchiladas are packed with flavor and loaded with brown rice, sweet potatoes, and black beans. This is a healthy dinner your whole family will love!
In case you haven’t noticed, I’m CRAZY about Mexican food! Don’t miss my popular Authentic Mexican Rice, Tres Leches Cake, and my newest Homemade Tostadas! And if you’re looking for more vegetarian meals, I have tons of yummy meatless recipes!
Are you in need of a fun and different dinner idea for the week that wont break your healthy new year’s resolutions? Look no further! These vegetarian enchiladas hit the spot every, single time.
They are so flavorful and filling that you definitely wont miss the meat. I always make them using my favorite homemade red enchilada sauce, but you can buy the large can from the store if you want. Even my little kids love these, so I know your family will too! They’re healthy and delicious!
How to Make Vegetarian Enchiladas:
1. Sauté veggies. Sauté sweet potato in olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic, bell pepper, onion, and black beans and toss to combine. Cook until sweet potatoes are completely tender.
2. Add rice. Add cooked rice and ¾ cup of the enchilada sauce and toss to combine.
3. Fill tortillas. Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.
4. Place in pan. Roll the vegetarian enchiladas tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
5. Cover with sauce and cheese. You may not need to use all of it, depending on how much sauce you like. Sprinkle remaining cheese over top.
6. Bake at 350 degrees F. for 20-30 minutes. Garnish with chopped avocado and cilantro.
MAKE AHEAD AND FREEZING INSTRUCTIONS:
To Make Ahead: Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time. Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight container
To freeze: Make the enchiladas through step 9 (roll the filling in tortillas but don’t cover them in sauce). Cover the pan with a double layer of tinfoil and freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator. Bake as directed.
Vegan enchiladas: leave out the cheese!
Add more veggies: sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.
Green sauce: You can also substitute red sauce for green if that’s what you prefer.
Looking for more veggie packed meals?
- 2 cups cooked brown rice
- 1 batch homemade red enchilada sauce*
- 2 small/medium sweet potatoes , peeled and chopped into small pieces
- 2 Tablespoons olive oil
- salt and freshly ground black pepper
- 1 teaspoon garlic , minced
- 1 bell pepper , diced (any color you like)
- 1/4 cup onion , chopped
- 15 ounce can black beans , drained and rinsed
- 10-12 large flour tortillas (or whole wheat)
- 2 cups cheddar cheese , divided
- fresh cilantro , Chopped (for topping)
- 1 avocado , peeled, seeded and chopped, for topping
- 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.
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Recipe adapted from Chelseas Messy Apron
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*I originally shared this recipe January 2016. Updated January 2020 with process photos and instructions.