Cheesy Vegetable Enchiladas

Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.

For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.

In the meantime, feast your eyes upon my latest enchilada creation. With  sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.

Three years ago: Blueberry Cookies

CHEESY VEGETABLE ENCHILADAS

Serves 4-6

Ingredients:

1 lb. sweet potatoes, peeled and diced into 1/2-inch cubes

1-1/2 Tbsp olive oil, divided

1 medium yellow onion, diced

1-1/2 Tbsp chili powder

1/2 Tbsp chipotle powder (or less if preferred)

1 tsp ground cumin

1 cup thawed frozen corn (or canned, drained)

1 cup chopped roasted red peppers, drained

1 can (15 oz.) low-sodium black beans, rinsed and drained

2 cups cooked brown rice

1 can (10 oz.) enchilada sauce

1-1/2 cups shredded monterery jack cheese, divided

8 (8-inch) whole wheat tortillas

Sour cream or plain Greek yogurt (I used 0% Chobani)

1 avocado, diced

2 scallions chopped, greens only

Fresh cilantro, for garnish

Directions:

1. Heat oven to 325 degrees. In a bowl, toss potatoes in 1 tablespoon oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes.
2. Keep the oven on and lightly coat a 9×13-inch baking pan with nonstick spray, set aside.
3. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Add potatoes, rice and half the enchilada sauce to pan; cook 6 minutes. Stir in all but 1/2 cup of the cheese.
4. Place tortillas on a clean surface. Spread mixture evenly among tortillas. Roll and place seam-down in prepared baking dish. Top with remaining enchilada sauce and cheese. Bake for 20 minutes, or until hot and bubbly.
5. Serve with sour cream (or Greek yogurt), avocado, scallions and cilantro.

Source: Adapted from Self.