Roasted Vegetable Enchiladas
Servings: 8 large servings
Ingredients
- 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
- Salsa
- Green onion
- Sour Cream
- Avocado
Instructions
- 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.