Vegetarian Enchiladas (Print Version)
# Ingredients:
01 -
1 large sweet potato, cooked, peeled, and diced into 1/2-inch cubes.
02 -
1/2 cup corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa).
03 -
2 cups shredded cheese, divided (use a Mexican blend or vegan cheese for vegan option).
04 -
2 cups red enchilada sauce, divided (store-bought or homemade).
05 -
Yellow or white corn tortilla shells.
06 -
Finely diced red peppers or tomatoes (optional for garnish).
07 -
Cilantro (optional for garnish).
# Instructions:
01 -
Preheat oven to 350°F and spray an 8x10-inch baking dish with cooking spray. Set aside.
02 -
Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high for about 10 minutes, or until tender. Alternatively, cook in a 400°F oven for 45-60 minutes.
03 -
Once cooked, remove the sweet potato skin and dice into 1/2-inch cubes. Place in a large bowl.
04 -
Add the salsa and about 1 1/2 cups of shredded cheese to the bowl with the sweet potato. Gently stir to combine and set aside.
05 -
Pour 1 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
06 -
Place about 1/3 cup of the filling in each tortilla shell, roll up, and place seam side down in the baking dish. Repeat until all filling is used.
07 -
Pour the remaining 1 cup of enchilada sauce over the enchiladas and top with the remaining 1 cup of cheese.
08 -
Bake for about 20 minutes, or until cheese is melted and bubbly.
09 -
Optionally garnish with red peppers, cilantro, and serve immediately.
# Notes:
01 -
Use vegan cheese to make this dish vegan-friendly.
02 -
Garnish with fresh herbs for a burst of flavor.
03 -
Serve warm with extra salsa on the side.