It’s the end of winter, beginning of spring, which means slim pickings from the farmers’ market and Star Hollow Farm’s winter CSA. With a plethora of root vegetables, apples, sweet potato, and winter greens, it’s easy to get in a winter time vegetable rut. Therefore, I decided to try altering my Enchiladas recipe with some winter veggies. WOW were these delicious…I didn’t miss the summer veggies at all! The filling is delicious and extremely versatile. I was able to make both quesadillas and nachos with the extras.
Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.
- 1 tbsp extra virgin olive oil
- 1 large sweet potato, cut into small 1/4″ cubes
- 1 large onion, diced
- 1 large bunch kale, chopped (stems removed and discarded)
- 1/2 to 1 tsp cumin
- 1/2 to 1 tsp chili powder
- 1 (10-ounce) package frozen whole-kernel corn*
- 1 (15-ounce) can black beans, rinsed and drained
- 3 cups enchilada sauce
- Cooking spray
- 12 corn tortillas
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 cup (4 ounces) monterey pepper jack cheese, divided
- Prepare enchilada sauce.
- Preheat oven to 350°.
- While enchilada sauce is simmering, saute onions and sweet potatoes in olive oil over medium-high heat in a large non-stick pan and sprinkle with a little salt and pepper. Saute for 5 minutes. Add chopped kale and corn, cook until vegetables are just tender. Stir in beans and 1/2 cup of enchilada sauce.
- Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheese; and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/4 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, vegetable filling, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
- Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.
- 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
- 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
- 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion