Categories
Entrees Recipes

Garden Enchiladas

  • 2 T olive oil
  • 1 sweet potato, peeled & diced ~1cm
  • 1 large onion, peeled & diced
  • 1 zucchini, diced
  • 2 garlic cloves, minced
  • 1 15 oz can corn, drained
  • 1 15 oz can black beans, rinsed & drained
  • 1 t cumin
  • 3 15 oz cans hot enchilada sauce
  • 2 c shredded cheese
  • 1/2 c jalapeno cream cheese
  • 10 large tortilla shells
  • 2 fresh jalapenos, thinly sliced

Garnish with:

  • guacamole
  • sour cream
  • diced tomatoes
  1. Heat 2 T olive oil in large frying pan on medium/medium-high heat.
  2. Add diced sweet potato. Cover pan and cook 4-6 minutes, stirring occasionally.
  3. Add diced onion and zucchini and saute uncovered another few minutes until onions start to caramelize.
  4. Add garlic, corn, black beans, and 1 t cumin.
  5. Cook and stir another 1-2 minutes.
  6. Preheat oven to 350F.
  7. Evenly coat bottom of 9×13 glass pan with enchilada sauce.
  8. Fill tortillas with spoonful of jalapeno cream cheese, enchilada mix, sprinkling of shredded cheese, and a small strip of enchilada sauce.
  9. Place tortillas seam-side down in pan.
  10. Cover with remaining enchilada sauce and cheese.
  11. Arrange jalapeno slices on top.
  12. Cover pan with aluminum foil and bake for 20 minutes.
  13. Remove foil and bake another 8 minutes.

Notes:

  1. Using fajita-sized tortilla shells, this made enough for 2 GF in a small pan plus 8 non-GF in a 9×13 pan.
  2. We used 2x hot enchilada sauce cans + 1 mild.
  3. They were very good.
  4. 2025-01-12
    • Increased from 2 to 3 hot enchilada sauce cans
    • Increase to 2 fresh jalapenos
    • Made 6 in 9×13 and 4 in 8×8.