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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
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 -6
Course: Breakfast
Cuisine: Mexican
Calories: 690
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

Equipment

Baking Dish
Baking Dish
$24.99
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03/06/2026 12:01 pm 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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