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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.6
  • Total Fat: 6.4 g
  • Cholesterol: 11.8 mg
  • Sodium: 495.9 mg
  • Total Carbs: 59.8 g
  • Dietary Fiber: 14.6 g
  • Protein: 17.6 g

View full nutritional breakdown of Easy Vegetable Enchiladas calories by ingredient
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Easy Vegetable Enchiladas

Submitted by: STEPFANIER
Easy Vegetable Enchiladas

Introduction

Though we loaded up on the veggies, we didn't skip on the good stuff! Though we loaded up on the veggies, we didn't skip on the good stuff!
Number of Servings: 6

Ingredients

    12 6-inch corn tortillas
    3 cups black beans, drained and rinsed
    2 cups shredded sweet potatoes
    1/2 t olive oil
    1 medium onion, chopped
    3 cloves garlic, chopped
    4 cups fresh spinach
    1 T cumin
    1 T chili powder
    1 T paprika
    1 cup salsa
    1/2 cup lowfat sour cream
    1 cup shredded light cheddar cheese, divided
    salt and pepper to taste

Tips

Sweet potatoes and black beans are a match made in heaven. Add salsa and sour cream, plus some cheese, and I am one happy woman. This dish came about because I wanted to make better-for-you enchiladas.

This dish is high in fiber and full of protein, and it contains two servings of vegetables per serving.

I shred the sweet potato using my food processor. You could use a box grater. You could also cut it into a small dice and cook it with the onion and garlic until almost tender.


Directions

Preheat oven to 375 degrees Fahrenheit.

In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)

Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.

Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.







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Member Ratings For This Recipe



  • 11 of 11 people found this review helpful
    ASHSV123: they are "better for you" enchiladas & there is nothing wrong with trying to make mexican food healthy. I'm mexican & I change up my mexican recipes to make them healthier as well. besides isn't that why we come on this website anyway. - 3/29/12

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  • Incredible!
    10 of 10 people found this review helpful
    This is amazing! We are confirmed non-vegetarians in my house and we LOVED this! Added a can of southwest corn to the veggies and wound up layering it lasagna-style since we had so much of the veggie filling. Delicious and so satisfying! We will be making again and again. - 3/9/12

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  • Very Good
    5 of 5 people found this review helpful
    Very easy & my boyfriend & I really enjoyed it. I agree with the previous comment, corn is a must. I also added cilantro with the spinach. Added water with sweet potatoes until they were moist. Stacking may be better than individual enchiladas as the corn tortillas tend to fall apart after cooking - 6/26/11

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  • Very Good
    5 of 5 people found this review helpful
    I made this tonight and it was a huge hit. I used whole wheat tortillas and Newman's Own Peach Salsa. The spices were delicious and mild. Next time I might add a little cayenne to add some heat. - 5/9/11

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  • Incredible!
    5 of 5 people found this review helpful
    These were sooooo good! I made them last night almost following the recipe exactly except that I couldn't find corn tortillas so I used whole grain corn and jalapeno tortillas. All I can say is Yum! I think next time I will add some corn for added texture and flavour but it was delicious as is! - 8/20/10

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  • 3 of 3 people found this review helpful
    Instead of corn tortillas, I used carb-balanced tortillas to cut calories & carbs! The recipe was good, but I'm used to more flavorful food. Thank you for the recipe though!!! - 8/17/12

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  • 2 of 2 people found this review helpful
    Wasn't too hard to make, but still took a little longer to prep than I could handle on a typical weeknight. A good Saturday or Sunday recipe for full time working moms. I don't usually have a dinner without meat and this was not bad at all. We did fear what the fiber would do to us, but not bad. - 1/13/12

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  • 1 of 2 people found this review helpful
    Carbs count is too high for DH (diabetic). But blanched leaves - either outer leaves from one of the cabbages, or even Chinese cabbage or romaine lettuce.
    Black beans? Is that peas, or is it some kind of bean (I'm in Scotland).
    Sounds like a great way to use up odds and ends, or left-overs. - 9/14/12

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  • Good
    1 of 1 people found this review helpful
    Being a diabetic, the carbs are a lttle high for me, but the combination looks interesting. I'm going to make it for two of my adult children for a different kind of meal! I know my daughter will love it since she avoids eating meat!! - 9/12/12

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  • 1 of 36 people found this review helpful
    this is such an awful way to make 'enchiladas', these are not even close to what they are supposed to be made, no offense but this is NOT mexican food, not even close.
    <--mexican - 3/16/12

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  • Very Good
    1 of 1 people found this review helpful
    Made this last night for my family and we all LOVED it! Will definitely be adding this into my meal rotation! thank you for sharing it! - 2/13/12

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  • Very good - I didn't want to turn on the oven in July, so I cooked the sweet potatoes with the onions, like another sparker suggested. Then I rolled a couple up, microwaved them with the sauce on, and enjoyed. Forgot to add the cheese - didn't even notice. - 7/5/14

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  • I think I will switch the tortillas with pulkas and olive oil with coconut oil and omit sour cream altogether. Oh and, panneer for cheddar. Will let you know the result. - 7/1/14

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  • This was easier to make than I thought it would be. I made it because it was nutritious. I was skeptical about how it would taste. It tasted better than I thought it would. DH is eating them now for the first time. He is not in a good mood, but the enchiladas still get a thumbs up! - 2/13/14

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  • If ever any Spark recipe deserved the "Incredible" rating, this is it. These enchiladas are a snap to put together and the pay off is awesome. I've never used the sour cream + salsa mixture before and I was so pleased with the results. I think I'm going to try other enchiladas with the topping. - 2/8/14

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  • This was fantastic! My husband loved it as well, so hard to believe it is as healthy as it is! It's a keeper, will definitely make again. I didn't have low fat cheese so my calories were a bit higher, otherwise made exactly to recipe. Mmmmmmmmmmmmmm - 11/17/13

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  • Simon Aguiar period 5
    - 10/16/13

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  • Really tasty! I added sweet corn and instead of just salsa I did half fire roasted enchilada sauce/ half corn salsa. It was awesome! - 7/10/13

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  • How can I tweek this to make if have few enough carbohydrates for my diabetes requirements? It sounds so very good I want to try it.
    - 3/30/13

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  • this is sooo good; my family loves it...and I do too.... - 2/1/13

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  • This is delicious!! - 1/26/13

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  • Used squash instead of sweet potato. - 1/18/13

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  • I made this recipe for my family that I assist. One is vegetarian, another is gluten free. It is a challenge. Everyone loved this recipe. I will definitely keep this in my line-up. I did layer the dish as I was short on time. I used a peach salsa as one reviewer mentioned. Delicious. - 1/10/13

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  • I made this without tortillas and spinach as a kind of mash....so delicious! - 11/19/12

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  • I'm sooooo excited to try it!!! - 11/18/12

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  • was good needed more onion and spices. Left out the sour cream and used a Mexican Cheese shredded mix.
    If you don't want to bake it, cook the potato with the onions and garlic. It takes an additional 10 minutes. Warm the soft corn tortilla in a toaster oven. - 11/18/12

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  • Good stuff. I use low carb tortillas. If you have a problem with the tortillas breaking, just steam them briefly or heat them in the microwave, to soften them. - 11/18/12

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  • these were incredible!!! now a regular dinner in our house - 11/4/12

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  • Can't wait to try this one. Thanks. - 10/26/12

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  • Thank You for this recipe! It was excellent. I made a few changes, I added corn and mushrooms, and I cooked it lasagna-style but it was a huge hit. Kudos to you! - 10/14/12

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  • I am interested in becoming a vegetarian along with my weight loss efforts. I will certainly try this and probably spice it up a bit as I enjoy food with a little kick. Sounds good and there are numerous reviews here stating that it is very tasty. Thank you. - 9/11/12

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  • YUM!!! - 9/6/12

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  • I love vegetables and enchiladas..I'm so excited to try this recipe!! - 8/21/12

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  • This is one of the best enchilada recipes I have tried! Even my carnivore DH likes them. We put chopped jalapenos on top.
    I like Lunaloca's suggestion about layering it too. I love enchilada or tamale pie and these ingredients would work for both. - 8/8/12

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  • Very good! I think I might try a can of corn and layer as I can't seem to roll up tortillas. - 6/17/12

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  • I think this was good. There was an off taste which I think was my fault for using smoked paprika. I look forward to making it again! - 6/11/12

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  • My granddaughter is a vegetarian and was thrilled when we served this. I made 1/4C per serving of brown rice with Mexican seasoning and served with green veggies on the side. - 6/10/12

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  • Used Swiss chard instead of spinach cuz that's what I had, Delicious, filling, Mexican flavors with a great twist. It prompted me to get your cookbook! - 6/10/12

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  • I love, love, LOVE this recipe! I make it exactly as written (except for omitting the salt and pepper - it's not needed at all!), and use homemade beans and salsa when available. It's delicious, filling and is excellent when reheated for lunch! Yum, and thanks! - 6/7/12

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  • I used fresh kale from our CSA box instead of spinach, and added mushrooms & carrots from the box, too. I could only fit 10 enchiladas in my pan, but that might have been how I placed them since my tortillas were breaking. We haven't eaten them yet, but they SMELL wonderful! - 5/25/12

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  • Hey, Floridaghost! Yesterday, I saw a recipe that wrapped a filling in collard greens. Perhaps you could do the same. And one of the comments for that recipe said she used cabbage instead of collards. Just make sure you steam the leaves first! - 5/24/12

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  • Easy, delicious and healthy!!! - 5/20/12

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  • This recipe sounds great and looks yummy, but I stay away from processed foods, such as tortillas, for health reasons (sugar and starch). What would be a good substitute (prefereably one I can make from scratch (to control the sugar and other ingredients) and still enjoy a dish like this. - 5/17/12

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  • Bad
    0 of 3 people found this review helpful
    Sounds good but, with nearly 60g of carbs per serving, there is NO WAY I could eat this, as I am diabetic. - 5/13/12

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  • The kids didn't rave about this, but it could have been my cooking. As others have said, it makes a lot! I layered it-glad I did. I would have liked the sweet potatoes to be cooked more & with putting the spinach in first, that didn't happen. Would try steaming them first next time to soften. - 5/9/12

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  • Made this for dinner tonight - it was a big hit. I'll definitely make it again! - 5/6/12

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  • High in fiber and protein, and by adding a small serving of fruit to complete the meal, it would still come in just a bit over 400 filling cals! I'm printing this off to add to my shopping list! - 5/2/12

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  • I will give this recipe a try, however, I think 60 grams of carbohydrates is a bit high. I will adjust accordingly. - 4/20/12

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  • These are really good--even re-heated they're yummy! - 4/4/12

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  • I love these. I use the mission thin tortillas and homemade salsa for even lower calories. Have made several times now. - 4/2/12

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  • sounds wonderful - 3/15/12

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  • HUGE hit in my house. Made it as written except I only had low-carb tortillas which worked well. Served it on a bed of shredded lettuce and it was really, really good. I added cilantro on top of mine; DH had more salsa. - 3/14/12

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  • This recipe was EXACTLY what I needed to convert my mucho carnivore husband to a vegetarian meal once a week. I substituted frozen spinach for the fresh and made the whole thing as a low work casserole (layered tortillas) instead of enchiladas - 3/13/12

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  • For the person who wanted a sub for sweet potato - I've used pureed pumpkin in enchiladas - it would probably work in this recipe. Actually, that is how I intend to make these - 3/10/12

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  • never mind--raw
    I read the instructions - 3/10/12

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  • I will definitely make them again. I took the suggestion of adding corn since my hubby is a corn fanatic, & they were very filling! I had to revamp my calories a bit, as I only had whole wheat tortillas & regular cheese, but the calorie count was still good for dinner. Thanks for the meatless idea!! - 3/10/12

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  • I really hate sweet potatoes, but I would sub napales` for them. Great nutrition in them too.. I make my own enchilada sauce with tomatoes,cominos, chile`ancho, garlic, pepper, mild chiles, chili powder, onion. - 3/10/12

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  • This was delicious.
    Absolutely delicious.
    I made fresh homemade beans and didn't need additional seasoning...added corn...homemade salsa.
    This was my first time making enchiladas. This recipe will become a staple with my family. - 3/7/12

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  • used yams (no sweet potatoes), canned enchilada sauce (no salsa), cinnamon (no paprika), cut up tortillas and baked it at 300 deg until bubbly and tortillas softened after sauteing onions - 3/6/12

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  • Really good and easy!!! Was a hit! - 3/5/12

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  • First time making this and it was AMAZING! Yes, it was messy... I didn't need to microwave the tortillas with the sauce on it. I microwaved them prior to dipping, and they were still soft. My husband LOVED them and I will be making them again for sure :) Thank you for this amazing recipe. :) - 3/5/12

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  • another meatless receipe . put into my box . love this . good taste . - 3/5/12

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  • i'm making this tonight. i already know, without even tasting it, that it's gonna be a hit :) - 2/29/12

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  • Made this yesterday for a party, it was a hit. - 2/27/12

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  • I made this last night and my husband loved it too. The flavors were great and the recipe was easy. - 2/21/12

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  • Sounds delicious!
    Definitely gonna try soon! - 2/20/12

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  • I made these last night and it came out pretty good! Almost followed everything exactly, just swapped out the sour cream for greek yogurt. I agree that this is probably a meal that should wait for the weekend if you are in a hurry or need to make something quick. Next time I won't use so much onion - 2/16/12

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  • Very Good!! - 1/31/12

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  • This recipe sounds AMAZING!!! I can't wait to try it! - 1/31/12

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  • This looks awesome! Can't wait to make it! - 1/26/12

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  • sounds good. I'm going to put it on this week-ends menu. I'm going to cut the recipy in half. And I may cut back just a wee bit on the black beans. - 1/26/12

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  • This sounds REALLY good, but my boyfriend does not like sweet potatoes. Is there anything that can be substituted for them? - 1/19/12

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  • Awesome, was a huge hit, actually followed it to a tee. Actually didn't take that long to make, what was great is that while it bakes, you can clean up the kitchen. Will be making this again. - 1/17/12

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  • just making it now, smells really good - 1/15/12

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  • 0 of 1 people found this review helpful
    Am definitely going to try this -- sounds delicious AND healthy!! - 1/13/12

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  • thanks! - 1/13/12

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  • Incredible! - 1/13/12

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  • Loved it easy to make, I swopped the corn tortillas for wholewheat p all I had thanks - 1/13/12

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  • The best vegetarian dish I have made. big hit with my teenage son, he had 3 servings! - 1/10/12

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  • I thought these were surprisingly tasty! I added a 1/2 cup corn, but it's not needed! I have to say that the mix was full of BEAUTIFUL color when I put it in the tortillas (I used whole wheat). I couldn't get 12 out of it (they wouldn't fit, anyway!). I steamed my potatoes a bit beforehand, too. - 1/8/12

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  • I made the black bean brownies yesterday and just thought they were okay. So, tonight to redeem black beans and Stepf's recipes I made this for dinner. OMGosh!! These were so good. And so filling! I will definitely make these again!! - 1/8/12

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  • absolutely incredible! i did sub low carb flour tortillas as a matter of taste.
    thanks so much for sharing!!! - 1/8/12

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  • Loved it, will be making this often. - 1/6/12

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  • Made this tonight, and it is lovely. Next time I will shred and then steam the sweet potatoes a bit so that they are moister, and maybe add a bit more salsa. Overall delicious. - 1/5/12

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  • Now your talkin!! I love mexican good especcially enchiladas. Thanx for the recipe - 1/5/12

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  • wonderful meatless meal. loved by all. made as written - 1/3/12

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  • used this for a breakfast entry - 12/26/11

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  • This is good and good for you! My family loved it. I used multi-grain tortillas and Mexican cheese blend. - 12/15/11

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  • I love enchiladas ... and making this one vegetarian makes it even better. - 12/7/11

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  • Realized that I had all the ingredients to make this if I made a couple of s ubstitutions and it was AMAZING. I used whole grain flour tortillas instead of corn. Kale was used instead of spinach and greek yogurt instead of sour cream. I did use a little more cheese. 347 calories/servings. - 12/6/11

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  • The best new vegetarian recipe I have found in a long time. I left out the chilli powder (as I have young grandchildren) and used a home made chipotle salsa and smoked paprika. I will certainly be making this regularly. - 12/2/11

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  • Sounds delish! I think I will make chickpea pancakes and use them in lieu of tortillas, and use veggie sour cream and veggie cheese shreds. :) - 11/28/11

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  • I made these but used a canned enchilada sauce instead. I also used kale instead of spinach because I had some on hand and that worked well. Yummy and flavorful! - 11/6/11

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  • Excellent dish! I omitted the spinach but added salsa verde to the salsa/sour cream mixture for an extra kick! My fiance already said we need to keep this on the meal rotation! - 10/23/11

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  • wow this was very good! - 8/28/11

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