Veggie Enchiladas

By krystallondon

Cooking vegetables until they brown caramelizes the sugars, creating rich and complex flavour. These enchiladas are different and delicious.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 (8 oz) package sliced mushrooms
• 2 yellow summer squash, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (17 oz) can sweet potatoes, drained
• 1 tsp dried basil leaves
• 1 tsp dried thyme leaves
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 cup Vegetable Broth
• 3 cups Tomato Sauce
• 2 tbsp Taco Seasoning Mix
• 12 (6") corn tortillas
• 2 cups shredded, dairy-free, vegan Cheddar

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375F. In large sillet, heat olive oil over medium heat. Add onion; cook and stir until onion starts to brown, about 8-10 minutes. Add mushrooms; cook and stir until tender, about 8 minutes longer.

2. Add squash and bell peppers. Cook and stir until liquid evaporates and vegetables begin to brown, about 7-9 minutes longer.

3. Place sweet potatoes in medium bowl; add basil, thyme, salt, pepper and Vegetable broth. Mash using a potato masher until smooth. In medium bowl, combine Tomato sauce and Taco Season Mix; stir until blended. Place 1/2 cup Sauce mixture in bottom of 13" x 9" baking dish.

4. Arrange tortillas on work surface. Spread with potato mixture, then divide vegetable mixture on top. Roll up and place seam-side down in sauce in baking dish. Pour remaining Tomato Sauce mixture over all and top with cheese. Bake 30-40 minutes, or until casserole is bubbling.

Nutrients per serving

331.47 calories, 13.88 g fat (2.38 g saturated) 39.67 g carbohydrates, 649.03 mg sodium