easy vegetarian recipe
has black beans for protein and are loaded with all sorts of delicious healthy vegetables!
Large, peeled and chopped
4 oz., diced
Red, small, minced
seeds removed, minced
Red Enchilada Sauce
(our homemade) or you can use canned, divided
Preheat oven to 400
Place the sweet potato on a pan and drizzle with oil and a sprinkle of salt. Toss to coat and add 1/2 cup of water to the pan, roasting for about 15 minutes or until soft. Remove and set aside.
In a large pot, heat oil over medium-high. Add onion and cook until soft, about 4 minutes.
Add zucchini and peppers and a sprinkle of salt. Cook until almost soft, just a few minutes.
Remove from the heat and stir in the beans, corn, chiles, cilantro, garlic, jalapeno and seasonings.
Wrap tortillas in a towel and microwave until warm and pliable or cook on a high heat pan and stack on a plate with foil covering to keep them warm.
Pour 1/4 cup enchilada sauce into a 9x13" pan.
Place a spoonful of sweet potato mixture in each warm tortilla, top with a little shredded cheese and roll up. Place seam side down in baking dish, and repeat. Top with remaining sauce and cheese.
Bake for 20 minutes
You can assemble the enchiladas, cover well with plastic and then foil, and freeze for up to 4 months before baking.
Amount Per Serving (1 Enchilada)
Calories from Fat 45
% Daily Value*
Saturated Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.
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