Cheesy Vegetable Enchiladas

by Erin

Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.

Cheesy Vegetable Enchiladas 2

For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.

In the meantime, feast your eyes upon my latest enchilada creation. With  sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.

Cheesy Vegetable Enchiladas 1

Three years ago: Blueberry Cookies


Serves 4-6


1 lb. sweet potatoes, peeled and diced into 1/2-inch cubes

1-1/2 Tbsp olive oil, divided

1 medium yellow onion, diced

1-1/2 Tbsp chili powder

1/2 Tbsp chipotle powder (or less if preferred)

1 tsp ground cumin

1 cup thawed frozen corn (or canned, drained)

1 cup chopped roasted red peppers, drained

1 can (15 oz.) low-sodium black beans, rinsed and drained

2 cups cooked brown rice

1 can (10 oz.) enchilada sauce

1-1/2 cups shredded monterery jack cheese, divided

8 (8-inch) whole wheat tortillas

Sour cream or plain Greek yogurt (I used 0% Chobani)

1 avocado, diced

2 scallions chopped, greens only

Fresh cilantro, for garnish


  1. Heat oven to 325 degrees. In a bowl, toss potatoes in 1 tablespoon oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes.
  2. Keep the oven on and lightly coat a 9×13-inch baking pan with nonstick spray, set aside.
  3. 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. Add potatoes, rice and half the enchilada sauce to pan; cook 6 minutes. Stir in all but 1/2 cup of the cheese.
  4. Place tortillas on a clean surface. Spread mixture evenly among tortillas. Roll and place seam-down in prepared baking dish. Top with remaining enchilada sauce and cheese. Bake for 20 minutes, or until hot and bubbly.
  5. Serve with sour cream (or Greek yogurt), avocado, scallions and cilantro.

Source: Adapted from Self.


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Zainab @ Blahnik Baker March 24, 2014 - 10:57 pm

Oooo this enchilada looks amazing!! Love all the veggies you stuffed in there. Pinned. And is it wednesday yet? I have eyes for cute 2 year olds!!

wendyb964 March 24, 2014 - 8:38 pm

Love veggie enchiladas. Genius idea to use sweet potato or winter squash. Thanks!

Emily @ Life on Food March 24, 2014 - 8:03 pm

These look so good. I love all of the colors. This is the best way to make sure you get all of your veggies.

Jess @ Flying on Jess Fuel March 24, 2014 - 5:27 pm

Oooh I make something really similar in the summer when I have a ton of garden veggies to use up. I hadn’t thought to add sweet potatoes though, that sounds like it would be yummy!

Laura @ Laura's Culinary Adventures March 24, 2014 - 11:02 am

Yum! What a delicious looking vegetarian meal!

Jocelyn (Grandbaby Cakes) March 24, 2014 - 10:33 am

Gosh your enchiladas are giving me serious cravings this morning!

steph@stephsbitebybite March 24, 2014 - 9:20 am

Oh baby birthdays, they melt my heart now, and yes, they come faster than we can imagine. I need a super huge fork to dig in to these yummies!

Katrina @ Warm Vanilla Sugar March 24, 2014 - 8:18 am

This dinner sounds fabulous! There’s something so special about a baked dish smothered in cheese. Yum!


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