We’ve been thinking about making veggie enchiladas for a month, and we finally did it this week! As always, we didn’t really stick to the original recipe. We changed some ingredients (replaced feta cheese with goat cheese and removed coriander, for example), and we simplified a lot of the steps (why bother pureeing the tomato sauce and dirtying a food processor when its chunky texture is lovely?).
My favorite change? We added sweet potatoes. When we first sought out a veggie enchilada recipe, I kept thinking of some amazing veggie fajitas that Takoba, an East Austin restaurant, makes. I don’t remember all of the veggies they include in their fajitas, but their use of sweet potatoes in the mixture was incredibly delicious and memorable (a very nice sweet and savory combo). So I knew that whatever recipe we went with, we’d be adding sweet potatos. And that was an excellent choice. I think these might be my new favorite enchiladas!
Sweet and Savory Sweet Potato Veggie Enchiladas
- Olive oil
- Chili-pepper-infused olive oil (used this because we had it; if you don’t, substitute olive oil and some red chili paste or crushed red pepper flakes)
- Sea salt
- Coarsely ground black pepper
- 1 bag of frozen steam-in-bag sweet corn
- 2 sweet potatoes, peeled and diced (about 1/2″ thick)
- 2 orange bell peppers, diced
- 2 red bell peppers, diced
- 2 cans black beans, drained and rinsed
- 1 t ground cumin
- 2 pints plum tomatoes
- 1 T red chili paste
- 4 cloves garlic, minced
- 1 bunch green onions, sliced
- 2 limes, juiced
- 20 flour tortillas
- 3-4 C cheddar cheese, shredded
- 1 10.5 oz log goat cheese, crumbled
- Spray two 9″x13″ baking dishes with cooking spray and set aside.
- Preheat oven to 400 degrees F.
- Steam the bag of corn in the microwave.
- Sauté the sweet potatoes in chili-infused olive oil with a light sprinkling of salt and pepper over medium heat, stirring them infrequently and covering between stirring so that they brown a little but steam through.
- When the sweet potatoes are cooked, add bell peppers, stirring and recovering for a few minutes until peppers just begin to soften.
- Remove the pan from heat and cover.
- In a separate pan, sauté the beans with cumin and a little olive oil for about 5 minutes, stirring periodically.
- Move the beans to the covered pan of veggies, then add the tomatoes to the the emptied pan with red chili paste, garlic, 1/2 C water, and a light sprinkling of salt and sauté covered over medium heat until the tomato skins wrinkle and look easy to smash.
- Smash the tomatoes with the back of a wooden spoon and sauté for 5 more minutes until they thicken to form a sauce (it will be chunky, and you’ll still be able to see the skins; that’s fine).
- Remove sauce from heat.
- Add green onions, corn, and lime juice to the veggie mixture and lightly sprinkle salt and pepper before mixing well.
- Fill tortillas with the veggie mixture and line them tightly in the two baking dishes. You’ll probably have some of the veggie mixture leftover. It’s delicious on its own, also. :)
- Spread the chunky tomato sauce across the enchiladas in the two pans.
- Sprinkle a light layer of cheddar cheese over both dishes.
- Sprinkle the crumbled goat cheese over both dishes.
- Bake the enchiladas for 25 minutes or until the cheese melts.