Vegetarian Enchiladas are a no-roll veggie enchilada casserole packed with ALL the flavor and half the effort. Sweet potatoes, black beans, corn, tortillas, cheese, and my smoky enchilada sauce are the perfect balance of savory, spicy, and sweet.
Tip #1: Make my smoky scrumptious enchilada sauce a day or two in advance to cut steps on enchilada night. Sure, you can use packaged enchilada sauce, but we really really recommend the homemade sauce. Trust me, the extra 15 minutes...totes worth it!Tip #2: You can either layer the tortillas with the enchilada ingredients, or chop and scatter them with the other ingredients and skip the layering part.Tip #3: If using canned black beans, use reduced-sodium option.Tip #4: You can pre-cook the sweet potatoes in the microwave to cut down the sauté time. Scrub, then pierce sweet potato, and cook on high in 2 minute intervals until soft.Tip #5:Add other ingredients like your favorite vegetables, cooked rice, or cooked quinoa. The grain will soak up the sauce and can add great texture to the enchiladas.
How to reheat veggie enchiladas:
Oven: Preheat oven to 375°. Place desired amount of veggie enchiladas in oil-sprayed baking dish. Cover and heat for 30 minutes, or until sauce is bubbling.Microwave: Place desired amount of veggie enchiladas in microwave-safe dish. Cover and heat on medium-high setting in 1-minute intervals until sauce is bubbling.