I l-o-v-e fruits and vegetables. I often times find myself creating dishes based around Nature’s many works of art. The vibrant colors and flavor profiles provide a party for your tastebuds, as well as health benefits. This dish offers protein, vitamins, minerals, fiber, and it is one to make you say ‘MMMMmmm!’ The variety to this recipe is endless..but beware! You can totally get carried away with all the vegetable combinations and will end up with a huge pot of veggies and not enough dishes for all of it. I speak from personal experience.
1 (20ct) pkg corn or flour tortillas
2 cans black beans, rinsed and drained
3 tablespoons olive oil
1 medium onion sliced or chopped
1 1/2 teaspoons minced garlic
1 small zucchini, chopped
1 medium sweet potato, cubed
2/3 cup frozen or canned corn
3/4 cup Baby Bella mushrooms, chopped
1 sweet red pepper, chopped
1 can diced tomatoes and green chilis
1 can fire roasted tomatoes, drained
2 cups 2% Colby Jack shredded cheese
2 (16oz) jars Salsa Verde
2 1/2 tablespoon cumin
1 tablespoon chili powder
1 tablespoon Fajita Seasoning
Preheat the oven to 375 degrees.
Bring a medium saucepan to boil, add cubed sweet potatoes and boil for 10 minutes, or until softened. Drain and hold.
Heat a large pan with olive oil. Saute onion and garlic until tender and translucent. Add remaining vegetables, diced tomatoes and green chilis, fire roasted tomatoes, cumin, fajita seasoning and chili powder to pan. Saute until zucchini and peppers are soft. Stir in sweet potatoes. Mix vegetable mixture into the mashed black beans. Add second can of black beans. Fold vegetables until mixed well.
Apply light layer of salsa to bottom of casserole dish.
Fill each tortilla with bean mixture and sprinkle with 2 teaspoons of cheese. Roll and lay seam side down into dish. Repeat until all tortillas are used. Pour remaining salsa over enchiladas and sprinkle with remaining cheese.
Cover with foil and bake for 40-45 minutes until bubbly and hot.