vegetarian enchiladas_FPI usually always cook for my friends when they stop by but when my good friend TB wanted to stop by I asked her to help me as my energy wasn’t quite as high since I was big and pregnant at the time. TB has over the time realized that her body does best with a vegetarian and gluten-free diet so that gave me a challenge to come up with a good dish that was also pregnant friendly

vegetarian enchiladas_IngWe cooked some vegetarian enchiladas and they were so amazing that if you are a die-hard meat lover you won’t be missing the meat in this dish. It is so satisfying that my husband sees this as one of his favorite comfort foods. You don’t have to feel too bad about eating this dish either since it is stuffed with black beans, sweet potato and corn. It is also very filling since it is made with corn tortillas. Two of these enchiladas are enough to make me full but you will probably eat an extra because they are that tasty. The good thing about this recipe is that it makes a lot of enchiladas and you can always freeze the stuffing for another good time.vegetarian enchiladas_P2

Spicy sweet potato and black bean enchiladas
Yields 16
Print
237 calories
30 g
19 g
10 g
9 g
4 g
176 g
208 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
176g
Yields
16
Amount Per Serving
Calories 237
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 19mg
6%
Sodium 208mg
9%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
22%
Sugars 5g
Protein 9g
Vitamin A
89%
Vitamin C
9%
Calcium
18%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Enchilada sauce ingredients
  1. • 1 can (15 oz) organic tomato sauce
  2. • 3.5 oz. chipotle peppers in adobo sauce, depending on your spice level (From the 7 oz. can I add 1-2 whole chipotle peppers and the rest of the adobo sauce and that is a pretty spicy sauce)
  3. • 3/4 cup nonfat plain yogurt
  4. • 2 cloves garlic, crushed with a garlic press
Enchilada ingredients
  1. • 1 tablespoon olive oil
  2. • 1 small/medium yellow onion, diced
  3. • 1 pound of sweet potato, cubed about ¾ inch
  4. • 1/4 cup water
  5. • 1 can (15 oz.) organic black beans, rinsed and drained
  6. • 1 cup organic frozen sweet corn
  7. • Salt and pepper, to taste
  8. • About 2 cups shredded mozzarella cheese
  9. • 14-16 corn tortillas
Topping/sides
  1. • Cilantro and/or green onions
  2. • Sour cream
  3. • Avocado
  4. • Tortilla chips
Instructions
  1. 1. Preheat oven to 350 degrees F.
  2. 2. To make the sauce use a blender and add tomato sauce, chipotle peppers with adobo sauce, yogurt, and garlic and blend until smooth and combined. Let the enchilada sauce cool in the fridge to thicken up.
  3. 3. Meanwhile heat a large skillet with olive oil over medium heat. Add the onions and sauté until soften (about 2 min). Add the sweet potato and water to the skillet, stir, and cover. Let the vegetables cook for about 12-15 minutes or until fork tender, stir occasionally to ensure that the sweet potatoes doesn't burn. You can add more water if needed. Once the sweet potato is fork tender, transfer to large bowl and add in black beans, corn, and 1 cup of the enchilada sauce, salt and pepper and stir to combine.
  4. 4. Spray an ovenproof dish with a little oil and add about 3/4 cup of the enchilada sauce on top, spread the sauce to cover the whole bottom.
  5. 5. Warm corn tortillas in the microwave for about 30 seconds so that they are easier to roll up, it will prevent the tortillas from cracking and breaking and make them easier to roll up. Add about 1/3 cup of the sweet potato and black bean mix and a little of shredded cheese to each tortilla. Roll each tortilla up and place them seam side down in your dish. Brush remaining enchilada sauce over the top of all the rolled up tortillas, and sprinkle shredded cheese on top.
  6. 6. Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown.
  7. 7. Serve with sour cream, tortilla chips, avocado slices, cilantro, and green onions, if desired.
beta
calories
237
fat
10g
protein
9g
carbs
30g
more
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

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