2 years ago

Vegetable Enchiladas

Not complaining… but it has been unseasonably warm in the Midwest this fall.

It’s the middle of November, 65 degrees and sunny, and I’m a little toasty in a sweatshirt writing this.  Normally, at this time of the year, I’m delving into hearty soup recipes to warm my little belly, but I just can’t fully get into the fall foods quite yet.

I love making these vegetable enchiladas in the transitional period of fall; they fill you up with fresh veggies and without the grease of takeout.

Living by myself and being incredibly busy, I’m also a huge fan of cooking once a week and having a tasty, healthy (ish) dish that can last me through the week.  These veggie enchiladas are just that.

Recipe – Vegetable Enchiladas

1 red pepper, cut into cubes

1 sweet potato, cut into cubes

1 can of corn

1 can of black beans

2-3 jalapenos, depending on how spicy you like it

4 green onions, chopped

2 garlic cloves, minced

1 1/2 tsp cumin

3 cups shredded Mexican blend cheese

1 package of corn tortillas

8-16 oz enchilada sauce ( I love Rick Bayless’ green chile enchilada sauce)

Olive Oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 425 degrees F.  Lightly oil a large shallow roasting pan and a rimmed cookie sheet.

Step 2

Place red bell pepper, sweet potato and jalapenos onto cookie sheet.  Drizzle with olive oil, and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper.  Roast for 30-40 minutes until vegetables are tender.

Step 3

Remove pan from oven and reduce oven temperature to 350 degrees F.

Step 4

Mix roasted veggies in a large bowl with 2 and a half cups of cheese, green onions, corn and black beans.  Put filling in tortillas, and lay each enchilada, seam side down in roasting pan.  Continue until all tortillas or filling is used up.

Step 5

Pour enchilada sauce over, covering them  (I use two servings of Rick Bayless’ sauce because I like them extra saucy). Top with remaining cheese. Cover and bake at 350°F for 30 to 40 minutes until hot and bubbly. Remove from oven and let sit, covered for 10 minutes for easier cutting.  Serve with avocado, salsa, sour cream or whatever you like to add.


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