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It's time to get your veggie on in the most Tex-Mex of ways! These Stuffed Veggie Enchiladas bring you a burst of fresh veggies that are perfectly seasoned, wrapped up, and oozing out of soft, flour tortillas! You'll never be so happy to eat food that's actually good for you. Make sure you pile each bite tall with all of your favorite enchilada toppings, because those fresh and creamy flavors just make it all the more worthy of your munching. Veggies never tasted better than in Stuffed Veggie Enchiladas!
It's time to get your veggie on in the most Tex-Mex of ways! These Stuffed Veggie Enchiladas bring you a burst of fresh veggies that are perfectly seasoned, wrapped up, and oozing out of soft, flour tortillas! You'll never be so happy to eat food that's actually good for you. Make sure you pile each bite tall with all of your favorite enchilada toppings, because those fresh and creamy flavors just make it all the more worthy of your munching. Veggies never tasted better than in Stuffed Veggie Enchiladas!
Ingredients
For the enchiladas:
- 1 1/2 pounds sweet potatoes diced into 3/4-inch-thick cubes
- kosher salt to taste
- water to taste
- 1 medium red onion finely diced
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup green chiles diced
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon garlic powder
- fresh ground black pepper to taste
- 10 (8-inch) flour tortillas
- 2 cups salsa verde divided
- 2 cups Colby Jack cheese shredded, divided
Optional toppings:
- sour cream to taste
- cilantro to taste, chopped
- guacamole to taste
- pico de gallo to taste
- cotija cheese crumbles to taste
Directions
- Preheat the oven to 350 degrees F.
- Place the sweet potatoes and the salt in a pot and cover with 1 inch of the water.
- Bring the sweet potatoes to a boil and cook until tender when pierced with a fork, about 7-12 minutes.
- Drain the sweet potatoes, then in a large bowl, combine the cooked sweet potato, the red onion, the black beans, the green chiles, the chili powder, the cumin, the garlic powder, the salt, and the black pepper and mix to combine.
- Taste the sweet potato mixture for seasoning and add more of the salt if needed.
- Warm the tortillas in the microwave for 1 minute.
- In the bottom of a large baking dish, spread 1 cup of the salsa verde.
- Fill each of the tortillas with a 1/2 cup of the filling, sprinkle with 2 tablespoons of the cheese, and roll them up.
- Place the enchiladas, seam-side down, in the baking dish.
- Top the enchiladas with the remaining salsa verde and the remaining cheese.
- Place the enchiladas in the oven and bake until the cheese melts, about 15 minutes.
- Garnish the enchiladas with the sour cream, the cilantro, the guacamole, the pico de gallo, and the cotija cheese.
- Serve.
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