Cheesy Vegetarian Enchiladas

Cheesy Vegetarian Enchiladas perfectly combines all the classics like beans and corn but has the surprisingly delicious addition of sweet potatoes! I topped mine with more cilantro, chopped red onion, and avocado slices. I served it with salsa, guacamole, and sour cream on the side. Add tortilla chips for the perfect crunch element!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375 degrees Fahrenheit. Microwave the sweet potatoes for 1 minute in the microwave. Then, cut in half lengthwise and place face down on a baking sheet. Cook in oven for 25 minutes, until soft. Let cool. Remove skin and mash.

Step 2

In a pan add a small amount of butter, onions, garlic, and red peppers and cook on low until onions are caramelized.

Step 3

In a medium bowl combine, mashed sweet potato, black beans, corn, black olives, cumin, garlic powder, chili powder, salt and pepper to taste, 1/3 cup of the cheese, juice of half the lime, cilantro, and pepper mixture.

Step 4

Spread 1/3 cup of enchilada sauce to bottom of a 13X9 baking pan.

Step 5

Place your tortilla shells in a circle on a plate and microwave for 15 seconds. Add 1/2 Cup of the filling to each. Roll and place the crease side down. Repeat until mixture is used (mine made 7).

Step 6

Change oven to 350 degrees Fahrenheit. Cover with remaining enchilada sauce and about 2 cups of cheese. Cook for 30 minutes. Once done add any additional toppings. See notes.

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