Meatless Enchiladas
Erica Dinho
5 from 5 votes
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Course Main Course
Cuisine Mexican
Servings 4 servings
Ingredients
- Vegetable oil
- 2 sweet potatoes peeled, cooked and mashed
- 1 can 15 oz black beans, rinsed and drained
- 1 cup fresh cooked or frozen corn thawed
- ¾ cup queso panela
- 8 corn tortillas
- Fresh cilantro chopped
- Salsa for serving
- 2 tablespoons olive oil
- 3 dried árbol chiles or to taste
- 3 garlic cloves minced
- ½ teaspoon ground cumin
- 4 cups chopped tomatoes
- 1 cup vegetable stock
- Salt and pepper
Instructions
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Warm the olive oil in a large frying pan over medium-high heat. Add the minced garlic and dried árbol chiles and sauté until just golden, about 5 to 7 minutes. Stir in the ground cumin and cook until fragrant, about 30 seconds.
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Add the chopped tomatoes, vegetable stock, and a pinch of salt and pepper. Stir, then reduce heat to medium-low and simmer for about 15 minutes to concentrate the flavors.
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Transfer the sauce to a blender or food processor and puree until smooth. Return the sauce to the pan and heat over medium for another 5 minutes. Set aside.
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Heat vegetable oil in another large frying pan over medium heat. Warm each corn tortilla briefly, about 20 seconds per side, until soft and pliable.
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Lightly oil a baking dish large enough to hold eight enchiladas side by side.
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Assemble the enchiladas by placing a line of mashed sweet potatoes, black beans and corn down the center of each tortilla. Sprinkle about 2 tablespoons of queso panela over the filling and spoon 2 tablespoons of sauce on top. Roll each tortilla tightly and place seam-side down in the prepared dish. Repeat until all eight tortillas are filled.
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Drizzle the remaining sauce over the rolled enchiladas and sprinkle with the remaining cheese.
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Bake in a preheated oven at 375°F (190°C) until the filling is bubbling and the cheese has melted and begun to brown, about 20 minutes. Serve two enchiladas per plate, garnished with chopped fresh cilantro and accompanied by your favorite salsa and a green salad.
Keyword meatless recipe
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I needed to use up a few ingredients I had on hand before my next shopping trip, so I threw together what quickly became a new favorite: a flavorful meatless enchilada. The combination of sweet potatoes, black beans, corn and queso panela creates a satisfying filling, while the homemade tomato-chile sauce adds depth and warmth.
Serve these enchiladas hot with salsa on the side and a crisp green salad for a complete, balanced meal.
