these easy, meatless enchiladas come together in a matter of minutes and are made with items you likely have lying around the kitchen! quick & delicious, they’re a perfect weeknight dinner.
If you caught my IGTV video, then these enchiladas need no explanation! They’re quick, easy and oh-so-delicious which is not bad for a meal that came together with whatever groceries I had left on a Friday!
I love enchiladas because they’re totally customizable (dice up whatever veggies you have on hand, throw in some shredded chicken, pork, beans, etc.) and they’re a great excuse for sneaking in a bunch of veggies. It makes them a great Friday scrounge-up meal because it allows you to use up whatever veggies you’ve still got hanging around in the fridge!
If you caught my kitchen staples post, then you know I always like to keep a packet of enchilada sauce on hand for nights when I need an easy meal and thank goodness I do because it has saved me more than once!
You can definitely make your own sauce, but I find having a packet of the pre-made stuff (I really like Frontera) on hand makes things so much easier.
These babies may be meatless but I promise they’re hearty enough to please even the biggest meat eater! The roasted sweet potatoes give a mouthfeel similar to a tender chicken so you won’t even miss the meat! That said, you can of course add some shredded chicken or other meat if you choose!
This dish is not only super simple to pull together but you’re getting whole grains, protein, fiber and heart-healthy fat (once it’s topped with avocados!) in every bite!
You know I love my one-stop shop meals and this is just another one to add to the rotation!
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Category: dinner
Description
these easy, meatless enchiladas come together in a matter of minutes and are made with items you likely have lying around the kitchen! quick & delicious, they’re a perfect weeknight dinner.
Ingredients
- 4 whole wheat tortillas (I used Mission)
- 1/2 large sweet potato, peeled & cubed
- 1 cup canned black beans, drained & rinsed
- 1/2 red onion, peeled & diced
- 1 cup frozen corn (fresh or canned works as well)
- 2–4 teaspoons chipotle chili powder (more or less as desired)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt & pepper, to taste
- Olive oil
- 1 – 1 1/2 cups shredded mexican blend cheese
- 3/4 packet Frontera red chili enchilada sauce
- Optional toppings: freshly chopped cilantro, plain yogurt, avocado, hot sauce, salsa
Instructions
- Preheat oven to 425 degrees F
- On a baking sheet lined with parchment paper, spread cubed sweet potato in a single layer and drizzle with olive oil. Top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper. Roast for 25-30 minutes or until potatoes are fork tender and crispy on the outside.
- While the sweet potatoes roast, place a non-stick sauté pan over medium heat and drizzle with olive oil. Add onions, black beans & corn then top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper to taste. Sauté just until the onions are tender and corn is warmed through (2-3 minutes). Add roasted sweet potatoes to the pan and cook another 1-2 minutes then remove from the heat. Lower oven heat to 400 degrees F.
- Into a whole wheat tortilla, place 1/4 – 1/3 cup of the filling at the edge followed by a small sprinkling of cheese then roll the tortilla up and place seam side down into a 9×13 inch baking sheet. Repeat this process until you’ve rolled all 4 tortillas (you may have leftover filling – feel free to pair it with brown rice for an easy burrito bowl!)
- Top the filled & rolled tortillas with enchilada sauce and cheese (as much or as little as you like)
- Bake at 400 degrees F for about 10-15 minutes or until cheese begins to bubble and melt.
- Top with toppings of choice and enjoy!
Notes
Dish will keep for up to 4 days in an airtight container in the fridge.
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