mine looked kind of like this, but with corn tortillas
2-3 sweet potatoes, peeled and diced into half-inch cubes
2 zucchinis diced into half-inch cubes
1 green or red bell pepper diced into half inch pieces
2-4 cloves garlic, whole
1 onion diced
1 can black beans, drained and rinsed
1 can red enchilada sauce
corn tortillas
Jack or Pepper Jack or Jack/Cheddar shredded
cilantro, avocado, and sour cream for serving
1. Preheat oven to 400*
2. Toss sweet potatoes and garlic cloves with enough olive oil to make them glisten. Sprinkle with salt. Roast for 15-20 min until soft enough to poke with a fork, but not mashable. Dice garlic finely,
3. Toss zucchini, peppers, and onions with enough olive oil to make them glisten. Sprinkle with salt and pepper. Roast for 10-15 min until soft enough to poke with a fork.
4. Turn oven down to 350*
5. Mix all the vegetables, beans, 1/4-ish C of red sauce, and a couple handfuls of cheese together.
6. Fill tortillas with scant 1/4 C of mix and a sprinkle of cheese. Roll them up and lay them seam side down in a pan.
7. When your pan is full, pour some enchilada sauce over the enchilada sauce and sprinkle with more cheese. Bake for 25-35 min until everything is bubbly. Immediately top with chopped cilantro. Serve with avocados and sour cream.
Makes about 2 9x13 in pans of enchiladas. I think total there were 26 enchiladas. My kids ate 1-2 and we ate 2-3.
I made one pan and froze the rest of the mix and kept the second half of the enchilada sauce in my fridge. The next week I thawed the veggie mix, added some left over rice that had no other destiny than the trash can, and filled some more tortillas. I've made similar enchiladas with a cup of frozen corn I tossed on with the roasting veggies. You could also roast a jalapeno or anaheim if you want more heat. You could add some spinach.
