Farmer’s Market Veggie Enchiladas
Servings Prep Time
8-10servings 20minutes
Cook Time
45minutes
Servings Prep Time
8-10servings 20minutes
Cook Time
45minutes
Ingredients
Enchiladas
  • 2 sweet potatoes 3/4 inch cubes
  • 2 ears of corn
  • 1 poblano chile, seeded and diced
  • 1can black beans, rinsed and drained
  • 1Tbsp chili powder
  • 1tsp cumin
  • 1tsp garlic powder
  • saltseason to taste
  • black pepperseason to taste
  • 4 avocados, sliced
  • 1package corn tortillas
  • 4cups shredded Mexican blend cheese
Sauce
  • 2Tbsp canola or vegetable oil
  • 2Tbsp flour
  • 2Tbsp chili powder
  • 2cups water
  • 3oz tomato paste
  • 3/4tsp cumin
  • 3/4tsp garlic powder
  • 1/2tsp cayenne pepper
  • 3/4tsp salt
Topping
  • 4 roma tomatoes, seeded and roughly diced
  • 1/2 red onion, thinly sliced
  • 1 jalapeno, seeded and finely diced
  • 1.5 – 2cups cilantro, roughly chopped
  • 1 lime
  • couple of pinches salt
Instructions
  1. Start by preheating oven to 350 degrees. Then cut sweet potatoes into cubes and place in a bowl. Remove corn kernels and place in a separate bowl. Add the diced poblano into the bowl with the corn. Add the chili powder, cumin, garlic powder, salt and black pepper to the sweet potatoes, drizzle about a tablespoon of oil and toss to combine. Place the sweet potatoes on a baking sheet and cooking for 10-15 minutes.
  2. While sweet potatoes are cooking, drizzle some oil in a skillet on medium-high heat and cook the corn-poblano mixture for a couple of minutes, season with some salt (about a pinch). Set aside to cool.
  3. Combine cilantro, tomatoes, red onion and jalepeno in a bowl. Add the juice of one lime and salt to the bowl and toss to combine. Remove sweet potatoes from the oven and let cool.
  4. Combine sweet potatoes, black beans, and corn-poblano mixture in a large bowl, set aside. In a small sauce pot, combine the flour and oil over medium heat for a couple of minutes. Add spices and toast for a couple of minutes. Add water and tomato paste and allow mixture to come to a simmer. It should thicken, add salt to taste (start with 1/2 tsp).
  5. Spoon about 1/2 cup of sauce over the bottom of a casserole dish and 1/4 cup of sauce in an 8×8 dish. Warm tortillas in a dry skillet over medium heat until they are pliable. Sprinkle a big pinch of cheese on a tortilla and add about 1/4 cup of the veggie mixture. Roll and place seam side down in the dish. Continue until the dishes are filled. Pour the rest of the enchilada sauce and top with remaining cheese.
  6. Bake casserole and 8×8 dish in the oven for 25-30 minutes. Top with the cilantro-tomato mixture and avocado.
Recipe Notes

Great weeknight dish that can feed a lot of people and it freezes really well. The enchilada sauce I used is from a great blog called Budget Bytes. Adjust seasonings to your tastes, if you like more spice, add more spice!