"The cheesiest enchilada you'll ever have. Plus- you'll forget there's no meat!"
Cheesy Vegetarian Enchiladas
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Prep time: 30mins
Cook time: 55mins
Serves or Makes: 7
Recipe Card
ingredients
- 2 medium Sweet Potatoes
- 1 can Black Beans
- 1 cups Corn
- 1/2 cups quartered Black Olives
- 1 can Green Enchilada Sauce
- 2 1/3 cups shredded Mexican Cheese
- 1/2 cups chopped Red Pepper
- 1 teaspoon fresh Cilantro
- 1/4 cups chopped White Onion
- 2 clove minced Garlic
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Chili Powder
- 1 Lime
- 7 Tortilla Shells
Method
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).