Vegetarian Enchiladas

Lately, I’ve been trying to incorporate more vegetarian meals into our routine. My husband and I both grew up eating meat most nights of the week, but I love vegetables and he has grown to enjoy them as well which means more vegetarian meals are popping up on our monthly meal plan.

These Vegetarian Enchiladas were a hit with the hubby, and just like my Lentil Meatloaf, he declared the enchiladas to be a winner and that he liked them better than our regular Chicken Enchiladas Verdes or Beef Enchiladas. I like variety so the others will remain on our menu, but these Vegetarian Enchiladas will definitely be added to our rotation.

The Vegetarian Enchiladas pictured here were made with corn tortillas that I can buy freshly made in my local grocery store. The corn tortillas that you find on the shelf in a grocery store work well too, and if you’re a fan of flour tortillas they’re a great substitute. I buy the smaller taco or fajita sized flour tortillas when I substitute them in my Vegetarian Enchiladas.

I prefer to make Homemade Enchilada Sauce, and to use a red sauce in this recipe, but if you’re short on time, a canned red or green enchilada sauce will work. My recipe for Homemade Enchilada Sauce makes quite a bit, but if you have any extra it can be frozen or used in other recipes.

Serve your enchiladas with a extra, warm enchilada sauce, sour cream and chopped cilantro or as is if you prefer them straight from the oven with no extra toppings.

I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates, follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

• 4 cups of 1/4 – 1/2 inch diced sweet potatoes
• 1/2 – 3/4 cup of diced white or yellow onion
• 1 yellow or orange bell pepper, diced
• 1 – 2 small jalapenos, diced
• 2 large Roma tomatoes, diced
• 1 can of black beans, drained
• 1 can of corn, drained
• 1/2 – 1 tsp. of salt
• 1/4 – 1/2 tsp. of black pepper
• 1/2 tsp. of paprika
• 1/2 – 1 tsp. of cumin powder
• 1/2 – 1 tsp. of chili powder
• 1/2 tsp. of onion powder
• 1 tsp. of garlic powder
• 1 – 2 Tbsp. of oil
• 1 package of corn tortillas
• 1 bag of shredded medium or sharp cheddar cheese
• 1 large or 2 small cans of Red Enchilada Sauce (or use my recipe for homemade by following the link above)

Directions:

Note – Prep time is to prep and cook the filling.  Cook time is to bake the enchiladas once assembled.

Wash and dice all of the vegetables to an equal size so that everything cooks evenly.  Any color of bell pepper will work, but I prefer yellow, orange, or red for this dish. I diced 3 medium sized sweet potatoes and wound up with 4 cups of diced sweet potatoes.

Preheat oven to 375 degrees Fahrenheit.  Spray 1 or 2 casserole dishes (9 x 13 size) depending on how many enchiladas you plan to make.  The filling will make around 16 enchiladas, but it is easy to halve if you don’t want to make the full amount.  Also, feel free to layer the enchiladas and filling so that you don’t have to roll individual enchiladas.

I make my enchilada sauce (follow link above for recipe) as I am cooking the filling, and leave it on low in a pot on the stove.  If you are using canned enchilada sauce, open the cans and place them to the side.

In a large nonstick skillet over medium heat, warm 1 tablespoon of oil and add the diced sweet potatoes.  Cook, stirring every once in a while, for about 10 – 12 minutes or until they begin to soften.

If necessary add another tablespoon of oil to the skillet and then add the onions, bell pepper, and jalapenos and cook for about 3 more minutes.  Now add the diced tomatoes and all of the spices.  Stir every once in a while, and cook for about 3 to 4 more minutes or until the tomatoes begin to release their juices and start to shrivel.

Add the drained black beans and corn to the skillet and cook until just warmed through (about 1 to 2 minutes).  Taste the filling and adjust the seasoning, but remember that the sauce is seasoned too.  Once the flavors are to your liking, turn off the heat and place about 6 tortillas on a microwave safe plate and warm the tortillas for about 20 to 30 seconds or until pliable.  I warm them in batches so that they don’t cool off and stay pliable and easy to roll.  Pour a little enchilada sauce into the casserole dish so that the entire bottom is coated with a thin layer.

Scoop a few spoonfuls of the vegetable filling into the a tortilla, sprinkle a little cheese on top of the vegetables, and then roll up the tortilla.  Do not add too much filling or the tortillas will break.  Some of the filling will probably fall out as you move the enchiladas from the plate to the pan.  I add whatever falls out to the edge of the pan so that when the enchiladas are served each person has plenty of filling.

When you run out of tortillas, add a few more to the microwave and assemble the enchiladas until the tortillas or filling run out.  If you have leftover filling save it for another recipe (like quesadillas) or add it to the edges of the enchiladas in the pan and serve it with the finished dish.  Pour enchilada sauce over the enchiladas, making sure that all of the edges are coated so that they don’t dry out.  Sprinkle extra cheese over the entire surface or just down the center.

Cover the pan(s) with aluminum foil and bake for 15 – 20 minutes or until heated through.  Remove the foil and bake for 5 more minutes.  Serve immediately.

 

Additional Photos: