Veggie Sweet Potato Enchiladas are deliciously packed with a variety of vegetables, spices and cheese. It is the perfect healthy Mexican dish.
Delicious Vegetarian Enchiladas with Sweet Potato
I must admit something… Tyler (my husband) was such a picky eater when I first met him. I always joke that he survived on an all cheese diet. HAHA What I didn’t mention is the only vegetable he allowed in his life was sweet potatoes.
His taste buds have expanded so much that he might eat a bigger variety of foods than me. Maybe…. Ok back to sweet potatoes, his FAVORITE vegetable, for the longest time I could only tolerate them. I know, I know…. I must be crazy.
Well, I have grown to really like them, so I decided to make my family’s favorite Vegetarian Enchiladas with Sweet Potato. I never use to make Vegetarian Enchiladas with Sweet Potato before, but thought the sweet potatoes would be the perfect addition to amp up the sweet and spicy flavoring.
And boy oh boy, let me tell you that the Healthy Veggie Sweet Potato Enchiladas have never been better than this Easy Vegetarian Enchiladas Recipe right here.
Healthy Veggie Sweet Potato Enchiladas are not just good, they are AMAZING!
Like seriously!
Easy Vegetarian Enchiladas Recipe
Veggie Sweet Potato Enchiladas are so delicious!
Making Vegetarian Enchiladas with Sweet Potato is the best because you can get a spicier salsa or enchilada sauce and the sweet potatoes really helps add a little sweetness so your mouth won’t be completely on fire. Let me tell you what ingredients your need for this Easy Vegetarian Enchiladas Recipe:
- Sweet Potato
- Zucchini
- Black Beans
- Corn
- Corn tortillas
- Chunky Red Salsa
- Enchilada Sauce
- Shredded Mexican Cheese
- Salsa Verde Avocado Sauce
If you decide to make Vegetarian Enchiladas with Sweet Potato, feel free to buy the pre-chopped sweet potatoes in the produce section to help the food prep be quicker.
While the sweet potatoes cook, sauté the cubed zucchini, black beans and corn mixture until tender.
Then comes the fun part of the Easy Vegetarian Enchiladas Recipe; roll up the veggie mixture in your corn tortillas and top with the enchilada sauce and loads of cheese.
Blend up salsa verde, avocado and plain greek yogurt to make the most amazing drizzle to put on top of the Easy Vegetarian Enchilada Recipe.
Yesss, it is so delicious!
Mouth-watering Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas are so filling. The first time Tyler had them, he grabbed 3 or 4 and loaded up on a side of Spanish quinoa. I looked at him and his plate and said “good luck.”
Little did he know that Veggie Sweet Potato Enchiladas are almost deceiving in the fact that you’re getting a complete meal in one enchilada.
Sweet potato and black bean enchiladas are packed with protein that will keep you full for a long time.
How to prevent your tortillas from cracking:
Don’t you hate when you’re mid roll of an enchilada and boom it rips! Here’s what you need to do:
- Get a damp hand towel
- Place your stack of tortillas sandwiched between the damp towel
- Warm up in the microwave for about 30 seconds
- Be careful when removing from microwave, it will be hot
- Keep tortillas in towel while removing one to roll each enchilada
You can also look for a tortilla that holds up well and is less likely to crack, such as Mission Corn Tortillas.
Fool-Proof Sweet Potato Enchilada Casserole
Sweet Potato Enchilada Casserole is the lazy man’s way to make Veggie Sweet Potato Enchiladas. Trust me, I am not judging. I love to make it both ways.
I love to double my ingredients for Veggie Sweet Potato Enchiladas, that way I can freeze a whole meal as the Sweet Potato Enchilada Casserole as the second dish.
Nothing is better than having a Sweet Potato Enchilada Casserole in the freezer to have after a long day when you don’t feel like cooking.
How to freeze Sweet Potato Enchilada Casserole:
- Arrange the pre-oven cooked Sweet Potato Enchilada Casserole in a freezer safe dish
- Top with plastic wrap to help prevent freezer burn
- Place foil on top of that
- Write on foil with sharpie Veggie Sweet Potato Enchiladas
- Bake at 350 degrees for 40-50 minutes
- REMOVE PLASTIC WRAP BEFORE BAKING
When it comes time to baking frozen Healthy Veggie Sweet Potato Enchiladas, remove from freezer the night before and place in the refrigerator to help it thaw and bake according to the instructions.
Sweet Potato Enchilada Casserole will stay good in the freezer up to 3 months.
These recipes are a great sweet treat to eat:
If you make these Veggie Sweet Potato Enchiladas, please rate and comment below. If you’re feeling extra adventurous, take a pic and tag us on Facebook or Instagram at CreativeMomE.
Enjoy!!
Veggie Sweet Potato Enchiladas are deliciously packed with a variety of vegetables, spices and cheese. It is the perfect healthy Mexican dish. Preheat oven to 375 degrees Cube sweet potato and coat with spices and spread onto a baking sweet, cook for 25-30 minutes until tender While sweet potato is cooking, sauté cubed zucchini, black beans and corn until tender. When all vegetables are done cooking, dump into a large bowl and mix in the salsa Dump half of the enchilada sauce can into the bottom of a 9 x 13 baking dish. Fill each tortilla with cheese and about 1/3 cup of vegetable mixture; roll up and place seem side down into dish Top enchiladas with remaining enchilada sauce and cheese. Cook uncovered for 25-30 minutes. While enchiladas are cooking, blend ingredients for avocado salsa drizzle. Top cooked enchiladas with the avocado salsa drizzle and sliced avocado. Turn the enchiladas into a quick casserole; look at the section in this blog post for more details. Healthy Veggie Sweet Potato Enchiladas
(No Ratings Yet)
Loading...Ingredients
Instructions
Notes
