Vegan Enchiladas

Happy Thursday,

I had a wonderful day today, I had a nice long sleep, visited with a friend for lunch, went for a nice walk, made vegan enchiladas and apple crisp. Then after dinner, I have plans to go shopping. The only thing that would make this day better would be if I didn’t have to work tomorrow!

Ingredients (Serving Size: 6)

  • 6 whole grain tortillas, 3 cups of enchilada sauce, 1 can of corn, 1 can of black beans, 1 large sweet potato, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp paprika, 1 medium onion, 2 cloves of garlic, juice of 1/2 lime, 1 cup of uncooked brown rice


  1. Preheat oven to 375 F
  2. Cube sweet potato, dice garlic, and onion add 1 cup of water to the bottom of your roasting pan, add sweet potato garlic, onion, and spices, roast for 45 minutes, stir half way through
  3. Cook brown rice according to directions, once cooked, add lime juice, corn, and beans
  4. Once vegetables are roasted and rice mixture is complete, combine together
  5. In a large baking dish, add 1 cup of enchilada sauce to the bottom of the dish
  6. Fill each tortilla with 3/4 cup of filling, add 1 tbsp of enchilada sauce, and fold shut, place into the baking dish, continue with all of the tortillas
  7. Once all tortillas are filled, top with remaining enchilada sauce bake at 375 F for 30 minutes, uncovered
  8. Once baked top with avocado, salsa (add cheese and sour cream if you are not vegan)



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