Vegetarian Enchiladas

These enchiladas bring warmth and color to the table. Roasted sweet potatoes add gentle sweetness, black beans make it hearty, corn keeps it bright, and creamy avocado finishes everything with balance. It’s the kind of meal you bake once and enjoy slowly comforting, generous, and made to share.

This is Let’s Veg cooking that feels both nourishing and satisfying.

Olivia

Vegetarian Enchiladas

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Vegetarian enchiladas filled with sweet potato, black beans, and corn, topped with fresh avocado. A comforting Let’s Veg recipe perfect for easy family meals.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 -6

Course: Breakfast

Cuisine: Mexican

Calories: 690

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• Filling
• 2 medium sweet potatoes peeled and diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt to taste
• Black pepper to taste
• 1½ cups cooked black beans or 1 can, drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned and drained
• Enchiladas
• 8 corn or flour tortillas
• 1½ cups enchilada sauce red or green
• 1 cup shredded cheese or vegan cheese optional
• Topping
• 1-2 ripe avocados sliced or diced
• Fresh cilantro chopped (optional)

Equipment

Baking Dish

$24.99

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03/04/2026 11:00 am GMT

Oven Baking pans

Cooking Instructions

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
3. Roast for 20-25 minutes, until tender and lightly caramelized.
4. Transfer roasted sweet potatoes to a bowl and stir in black beans and corn.
5. Reduce oven temperature to 375°F (190°C).
6. Spread ½ cup enchilada sauce in the bottom of a baking dish.
7. Spoon filling into tortillas, roll tightly, and place seam-side down in the dish.
8. Pour remaining enchilada sauce over the top and sprinkle with cheese if using.
9. Bake uncovered for 20 minutes, until heated through and bubbly.
10. Remove from oven and let rest 5 minutes.
11. Top with avocado and cilantro before serving.

Nutrition

Calories: 690kcalCarbohydrates: 86gProtein: 23gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 28mgSodium: 1558mgPotassium: 1019mgFiber: 17gSugar: 15gVitamin A: 17140IUVitamin C: 10mgCalcium: 351mgIron: 6mg

Notes

Make it vegan by skipping cheese or using plant-based cheese

Add sautéed onions or peppers to the filling for extra flavor

Serve with lime wedges or a simple green salad

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