Skip to main content
Epicurious

Vegetable Enchiladas

By Calvin Harris

4.8

(5)

Image may contain Plant Food Burger Dish and Meal
Vegetable EnchiladasCon Poulos

They pack almost all your daily vitamin C.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
1 1/2 tablespoons olive oil, divided
12 corn tortillas (6 inches each)
1 medium onion, diced
1 1/2 tablespoons dark chili powder
1/2 tablespoon chipotle powder
1 teaspoons ground cumin
1 cup roasted or thawed frozen corn
1 cup roasted red peppers
1 can (15 ounces) low-sodium black beans, rinsed and drained
2 cups cooked shortgrain brown rice
1 can (8 ounces) enchilada sauce
1 cup shredded lowfat pepper Jack cheese, divided
1 avocado, thinly sliced
1 scallion, chopped
6 sprigs fresh cilantro

Preparation

  1. Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.

Nutrition Per Serving

Per serving: 508 calories
15 g fat (4 g saturated)
78 g carbohydrate
14 g fiber
17 g protein
#### Nutritional analysis provided by Self
TagsEnchiladaMexicanLatin AmericanSweet PotatoPotatoRoot VegetableVegetableCornBlack BeanBean and LegumeBrown RiceRiceRice & GrainsMonterey JackCheeseDairyMainDinnerVegetarianNut FreeGluten FreeWeeknight MealsOven Bake

See Related Recipes and Cooking Tips

Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broken Lasagna Noodle Soup With Spinach
This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.