Vegetable Enchiladas

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Serves: 12

Prep Time: 35 minutes

Cook Time: 25 Minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


Ingredients for Red Enchilada Sauce:

  • 1 onion, diced
  • 1 jalapeño pepper, diced
  • 1 teaspoon canola oil
  • 2 tablespoon all purpose flour
  • 3 garlic cloves
  • 3 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 1 tablespoon sugar
  • 2 tablespoon tomato paste
  • 15 ounces tomato sauce
  • 1 cup vegetable broth
  • 1 tomato, diced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Ingredients for Enchiladas:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 whole sweet potato, diced in ¼ inch cube
  • 15 ounces canned black beans
  • 1 cup frozen corn kernels
  • 4 ounces canned diced green chiles
  • 1 red bell pepper, diced
  • 1 whole zucchini, diced
  • ⅓ cup chopped cilantro
  • 1 jalapeño pepper, diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon dried Mexican oregano
  • 2 cups Monterey Jack (or your favorite melty cheese), shredded
  • 1 teaspoon salt
  • 12 corn tortillas

    Procedure for Enchilada Sauce:

    1. Combine the onion, jalapeño and oil in a large saucepan over medium heat.
    2. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes.
    3. Stir in the flour, garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds.
    4. Mix in the tomato paste, tomato sauce, broth, and chopped tomato.
    5. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.
    6. Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible.
    7. Transfer the sauce to a bowl.
    8. Season the sauce with additional salt and pepper to taste.

      This will keep in the refrigerator for up to 3 weeks, or in the freezer for 3 months.

      Procedure for Enchiladas:

      1. Preheat oven to 400°F
      2. Place the sweet potato on a pan and drizzle with oil and a sprinkle of salt. Toss to coat and add ½ cup of water to the pan, roasting for about 15 minutes or until soft. Remove and set aside.
      3. In a large pot, heat oil over medium-high. Add onion and cook until soft, about 4 minutes. 
      4. Add zucchini and peppers and a sprinkle of salt. Cook until almost soft, just a few minutes.
      5. Remove from the heat and stir in the beans, corn, chiles, cilantro, garlic, jalapeño and seasonings. 
      6. 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. 
      7. Pour ¼ cup enchilada sauce into a 9x13" pan.
      8. 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. 
      9. 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.


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