Description
Colorful veggie enchiladas showcase Mexican culinary tradition with robust flavors and wholesome ingredients. Cheesy, spicy layers deliver a satisfying meal that connects cultures through delicious comfort.
Ingredients
Scale
Vegetables and Protein:
- 1 large sweet potato, cooked, peeled, and diced into 0.5 inches (1.27 centimeters) cubes
- 0.5 cup corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa)
- Yellow or white corn tortilla shells
Cheese and Sauce:
- 2 cups shredded cheese, divided (use a Mexican blend or vegan cheese for vegan option)
- 2 cups red enchilada sauce, divided (store-bought or homemade)
Garnish (Optional):
- Finely diced red peppers or tomatoes
- Cilantro
Instructions
- Prepare the oven by heating to 350°F and lightly coating an 8×10-inch baking dish with cooking spray.
- Microwave the sweet potato for approximately 10 minutes on high, or alternatively roast in a 400°F oven for 45-60 minutes until completely tender.
- Remove the potato skin and carefully dice into uniform half-inch cubes, transferring to a large mixing bowl.
- Incorporate salsa and a portion of shredded cheese into the sweet potato cubes, gently mixing to create a cohesive filling.
- Create a base layer in the baking dish by spreading enchilada sauce evenly across the bottom.
- Spoon the sweet potato mixture into tortilla shells, rolling each tightly and positioning seam-side down in the prepared dish.
- Generously drizzle remaining enchilada sauce over the rolled enchiladas, ensuring complete coverage.
- Sprinkle the remaining cheese across the top, creating a complete melting layer.
- Bake for 20 minutes until the cheese transforms into a golden, bubbling surface.
- Enhance presentation by garnishing with fresh red peppers and chopped cilantro before serving immediately.
Notes
- Swap sweet potatoes with butternut squash or pumpkin for a different autumn-inspired flavor profile that keeps the hearty texture.
- Use corn tortillas instead of flour for a more traditional Mexican approach and naturally gluten-free option that adds authentic crispiness.
- Consider adding chipotle peppers or adobo sauce to boost smoky heat levels and create deeper complexity in the enchilada filling.
- Prep ingredients like sweet potato and cheese in advance to reduce overall cooking time and make weeknight meal preparation faster and more convenient.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 30 mg