If there is one cuisine I am absolutely giddy for, it’s Mexican food. I grew up in California where good Mexican food was always just around the corner. Since California, I have lived in many places that just don’t compare. Take Germany for example. There is about one Mexican restaurant in a 100 mile radius, and the quality is about one level above taco bell. A dinner for a family of 4 will cost you around $75. See what I’ve had to work with for 4 years? The good news is, my mexican food cooking skills have only improved.
So about this recipe. We do meatless meals about 2 days a week. I am not a fan of eating too much animal protein, and I want to teach my kids about plant based foods being the star of every meal. These enchiladas combine 3 different vegetables and throw in some black beans for added protein and iron. My favorite vegetable in this recipe is the poblano peppers. They are very mild, but add a smokier taste than a typical bell pepper. They also pack in a healthy amount of iron, Vitamin A, and Vitamin C. I use them frequently! You may also substitute a bell pepper if that works better for you. The sweet potatoes and corn are also a nice sweet contrast to the bitter corn taste of the tortillas.
I go back and forth on my enchilada sauce. Sometimes I prefer red, most of the time I prefer a green tomatillo or salsa verde sauce, or sometimes I like to mix the 2. It’s up to you. I do make my own red enchilada sauce using this recipe from the blog Gimme Some Oven. I also make my own corn tortillas using the basic recipe from the back of masa harina (can be found in almost every grocery store near the flour). Although these are both simple recipes to me, do what works for you with your time.
A stacked enchilada recipe works well with corn tortillas since they have a tendency to break easily in regular enchiladas. If you are feeding kids, it is also easier for them to eat. I cut up the tortillas into 2 inch squares and scatter them in the casserole. I also find it easier than rolling my enchiladas.
I did 3 layers in this recipe: sauce, tortillas, vegetables & beans, cheese, and repeat. Enjoy!
Roasted Vegetable Enchiladas
- 2 medium sized sweet potatoes
- 16 oz of frozen organic corn
- 2 large poblano peppers
- 1 14 oz can of black beans drained and rinsed
- 16- 20 medium sized corn tortillas around 8 inches in diameter
- 3 cups of your favorite enchilada sauce
- 1.5 cups of shredded monterey jack or cheddar cheese
- For garnish optional:
- Fresh cilantro
- Green onion
- Sour Cream
Preheat your oven to 425.
Prepare the vegetables by peeling and dicing the sweet potatoes, and dicing up the poblano peppers. Add frozen corn. Brush with olive oil and spread over a roasting pan.
Roast the vegetables for 20-25 minutes until the sweet potatoes are soft and the peppers are nicely charred. Set aside.
Lightly grease a 9x13 inch pan.
Spread about 1 cup of enchilada sauce along the bottom of the pan.
Layer 1/3 of the cut tortillas along the bottom.
Top with 1/3 of the mixed vegetables and beans.
Add 1/2 cup of cheese.
Repeat for 2 more layers.
Bake for 25 minutes at 375.
Serve hot and top with salsa, fresh cilantro, green onion, avocado, or sour cream.