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Meatless Enchiladas With Salsa

Meatless Enchiladas

Erica Dinho
5 from 5 votes
Course Main Course
Cuisine Mexican
Servings 4 servings


  • Vegetable oil
  • 2 sweet potatoes peeled, cooked and mashed
  • 1 can 15oz 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 chili or to your taste
  • 3 garlic cloves minced
  • ½ teaspoon ground cumin
  • 4 cups chopped tomatoes
  • 1 cup vegetable stock
  • Salt and pepper


  • In a large fry pan over high heat, warm the olive oil. Add the garlic and chili and sautué until just golden, 5 to 7 minutes. Stir in the cumin and sautué until fragrant, about 30 seconds more. Add the tomatoes, salt, pepper and the broth. Stir and cook over medium-low heat for about 15 minutes.
  • In a food processor or blender, process the sauce mixture to a smooth puree, in batches if necessary. Return the puree to the pan and set over medium heat for 5 minutes more & set aside.
  • Heat vegetable oil in a large fry pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
  • Lightly oil a baking dish large enough to hold 8 enchiladas side by side.
  • Place sweet potatoes, beans and corn, down the center of a tortilla, sprinkle the filling with 2 Tbs. of the cheese and 2 tablespoons of sauce. Roll up the tortilla and place it in the dish, seam side down. Repeat until you have formed all 8 enchiladas.
  • Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  • Bake the enchiladas until the filling is bubbling and the cheese is melted and golden, about 20 minutes. Carefully transfer 2 enchiladas to each of the 4 plates, garnish with and fresh cilantro and serve immediately.
Keyword meatless recipe
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