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:
- Combine the onion, jalapeño and oil in a large saucepan over medium heat.
- Cook, stirring often, until the onions and peppers have softened, 8-10 minutes.
- Stir in the flour, garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds.
- Mix in the tomato paste, tomato sauce, broth, and chopped tomato.
- Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.
- 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.
- Transfer the sauce to a bowl.
- 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:
- Preheat oven to 400°F
- 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.
- In a large pot, heat oil over medium-high. Add onion and cook until soft, about 4 minutes.
- Add zucchini and peppers and a sprinkle of salt. Cook until almost soft, just a few minutes.
- Remove from the heat and stir in the beans, corn, chiles, cilantro, garlic, jalapeño and seasonings.
- 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.
- Pour ¼ cup enchilada sauce into a 9x13" pan.
- 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.
- 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.