Veggie Enchiladas
A flavorful and veggie packed dish you can make ahead of time!
INGREDIENTS
1 large sweet potato (about 2 cups, diced)
1 head cauliflower (about 2 cups, chopped)
1 can black beans
½ sweet onion (½ cup, diced)
2 cloves garlic, minced
2 pickled jalapeños + a splash of the juice
8 tortillas
1 can red enchilada sauce
Olive oil
2 tsp cumin
2 tbsp chili powder
2 tsp cayenne
Salt & pepper
1 cup shredded cheese (I used cheddar & gruyère)
*use plant-based to make it vegan
GARNISH (optional)
1 avocado, sliced
Fresh cilantro
1 fresh jalapeño, sliced
Dollop of yogurt (or plant-based alt)
INSTRUCTIONS
1. Preheat oven to 450°F.
2. Add diced sweet potato and cauliflower to a sheet pan. Drizzle with EVOO, then season with 1 tsp cumin, 1 tbsp chili powder, 2 tsp cayenne, salt & pepper. Roast for 20 mins.
3. While veggies roast, sauté onion and garlic in a pan with olive oil until soft.
4. Chop pickled jalapeños (and the carrots from the jar if using Goya — trust me, don’t skip those).
5. In a bowl, mix roasted veggies, sautéed onion and garlic, black beans, chopped jalapeños, a splash of jalapeño juice, and remaining spices.
6. Pour red enchilada sauce into a baking dish. Dip each tortilla in the sauce to coat.
7. Fill tortillas with veggie mixture, roll ‘em up, and place seam-side down in the dish.
8. Top with shredded cheese and bake at 450°F for 15 mins until bubbly and golden.
9. Garnish with avocado, cilantro, fresh jalapeño, and a dollop of yogurt.
Love,
Colie