Enchiladas may be one of my favorite dishes to make for dinner, especially in the winter. Not only do they offer warmth and comfort in these chilly months, but they’re also, when made with plenty of veggies, extremely wholesome and stick-to-your-bones filling. Other reasons I’m a fan of enchiladas…
- They’re easy to make
- Prep time is quick
- They can be made healthy
- They’re filling
- They’re customizable
Let’s talk about that last one. If you’re not in the mood for cauliflower or sweet potatoes, you can sub in any vegetables you have on hand. Butternut squash, mushrooms, zucchini, and kale are wonderful options.
Now the quick and easy part. No need to make your own sauce with this dish. Instead, find a couple jars/cans of your favorite salsa or enchilada sauce or one that you’ve been dying to try. It could be a red sauce, spicy salsa, salsa verde, pineapple salsa, green chile sauce, mango salsa, anything. I used Market Pantry Salsa Verde because I’ve grown really fond of how the tanginess pairs with sweet root veggies like butternut squash and sweet potato. Whichever sauce you choose, make it a good one because it’s going to create the flavor base for the entire dish.
Next, you’re going to season and roast the veggies so they become nice and tender and develop a slightly caramelized flavor. The roasted veggies combine with your salsa of choice, black beans, and cheese to make the filling. Roll everything up into flour or corn tortillas. I like to use these whole wheat low carb tortillas. The topping for these enchiladas is more of the same: the remaining salsa and cheese plus any other add-ins you like on your southwest dishes such as cilantro, sliced radish, avocado, and sour cream.
So really, this dish is an easy 3-step process. Roast the veggies, fill the tortillas, and bake. The result? Warm tortillas, drenched in your favorite sauce and filled with tender roasted vegetables, hearty beans, and gooey cheese.
Now for the best part of this dish: the LEFTOVERS! These enchiladas are awesome as leftovers because they reheat well and the flavor gets better with time.
The forecast isn’t looking so great for the weekend so I plan to hunker down with a piping hot pan of these Cauliflower Sweet Potato Enchiladas and forget that I live in a frozen tundra. Have a great weekend!
- 4 cups chopped cauliflower
- 1 medium sweet potato, peeled and chopped into cubes
- ½ cup roughly chopped onion (optional)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 cups salsa verde, divided
- 1½ cups black beans
- 10 tortillas (flour or corn, your choice!)
- 8 ounces Monterrey Jack cheese, shredded
- Sour cream
- Roast the veggies: Preheat the oven to 375 degrees. Spread the cauliflower, sweet potatoes, and onion on a large baking sheet. Drizzle with olive oil and add the seasonings. Toss to combine. Roast the vegetables in the oven for 15-20 minutes until tender and the edges are slightly browned.
- Assemble the enchiladas: Add the roasted vegges to a bowl and toss with ½ cup of salsa verde and the black beans. Place an equal amount of filling onto each tortilla along with 1-2 tablespoons of cheese and roll up tightly. Spread 1 cup of salsa verde on the bottom of a 9 x 13 casserole dish. Place each enchilada, seam side down, in the dish. Top the enchiladas with the remaining 1 cup of salsa verde and sprinkle with 1 cup of cheese.
- Bake the enchiladas: Bake in the oven for 20 minutes until the enchiladas are heated through and the cheese is melted. Add an optional toppings before serving.