Part of my summer has been spent in Kansas City, it is one of my favorite cities…hands down. I am biased because I grew up in the area. It’s always great to spend time with family and friends! What I also really really looked forward to doing was getting the chance to rediscover Kansas City and all it has to offer. That of course involves going to the awesome City Market and walking around, listening to live music, and seeing what local farmers have to offer.
And they do not disappoint! The diversity of produce and personalities makes any trip to the farmer’s market a special experience. Annnd…you walk away with some amazing produce! The fresh vegetables inspired this recipe that I am sharing with you today. I encourage you to go out to your local farmers market! Try out different vegetables, find new recipes to try, but most importantly, start getting to know the people that grow your food.
These veggie enchiladas are colorful, filling and delicious. They are perfect for the summer and a great way to enjoy a variety of veggies in one dish. Enjoy the rest of your summer! School is just around the corner…yay…
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
8-10 servings
|
- 2 sweet potatoes 3/4 inch cubes
- 2 ears of corn
- 1 poblano chile, seeded and diced
- 1 can black beans, rinsed and drained
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- salt season to taste
- black pepper season to taste
- 4 avocados, sliced
- 1 package corn tortillas
- 4 cups shredded Mexican blend cheese
- 2 Tbsp canola or vegetable oil
- 2 Tbsp flour
- 2 Tbsp chili powder
- 2 cups water
- 3 oz tomato paste
- 3/4 tsp cumin
- 3/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 3/4 tsp salt
- 4 roma tomatoes, seeded and roughly diced
- 1/2 red onion, thinly sliced
- 1 jalapeno, seeded and finely diced
- 1.5 - 2 cups cilantro, roughly chopped
- 1 lime
- couple of pinches salt
Ingredients
Enchiladas
Sauce
Topping
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- Start by preheating oven to 350 degrees. Then cut sweet potatoes into cubes and place in a bowl. Remove corn kernels and place in a separate bowl. Add the diced poblano into the bowl with the corn. Add the chili powder, cumin, garlic powder, salt and black pepper to the sweet potatoes, drizzle about a tablespoon of oil and toss to combine. Place the sweet potatoes on a baking sheet and cooking for 10-15 minutes.
- While sweet potatoes are cooking, drizzle some oil in a skillet on medium-high heat and cook the corn-poblano mixture for a couple of minutes, season with some salt (about a pinch). Set aside to cool.
- Combine cilantro, tomatoes, red onion and jalepeno in a bowl. Add the juice of one lime and salt to the bowl and toss to combine. Remove sweet potatoes from the oven and let cool.
- Combine sweet potatoes, black beans, and corn-poblano mixture in a large bowl, set aside. In a small sauce pot, combine the flour and oil over medium heat for a couple of minutes. Add spices and toast for a couple of minutes. Add water and tomato paste and allow mixture to come to a simmer. It should thicken, add salt to taste (start with 1/2 tsp).
- Spoon about 1/2 cup of sauce over the bottom of a casserole dish and 1/4 cup of sauce in an 8x8 dish. Warm tortillas in a dry skillet over medium heat until they are pliable. Sprinkle a big pinch of cheese on a tortilla and add about 1/4 cup of the veggie mixture. Roll and place seam side down in the dish. Continue until the dishes are filled. Pour the rest of the enchilada sauce and top with remaining cheese.
- Bake casserole and 8x8 dish in the oven for 25-30 minutes. Top with the cilantro-tomato mixture and avocado.
Great weeknight dish that can feed a lot of people and it freezes really well. The enchilada sauce I used is from a great blog called Budget Bytes. Adjust seasonings to your tastes, if you like more spice, add more spice!