Market Vegetable Enchiladas Recipe

Name: Market Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peeled, diced sweet potatoes; 2 Tbs. olive oil; 2 medium onions, diced; 2 Tbs. minced garlic; 1 small yellow squash, diced; 1 small zucchini, diced; 2 Tbs. chopped cilantro; 1 Tbs. chopped fresh basil; 3 Tbs. ancho chile puree; 1 papaya, peeled, seeded and diced; 4 poblano chiles, roasted, peeled and seeded; 2 red bell peppers, roasted, peeled, seeded and diced; 2 yellow bell peppers, roasted, peeled, seeded and diced; 2 1/2 cups grated Monterey Jack cheese; Vegetable oil for softening tortillas; 18 (6-inch) corn tortillas

Servings: persons

1/2 cup peeled, diced sweet potatoes
2 Tbs. olive oil
2 medium onions, diced
2 Tbs. minced garlic
1 small yellow squash, diced
1 small zucchini, diced
2 Tbs. chopped cilantro
1 Tbs. chopped fresh basil
3 Tbs. ancho chile puree
1 papaya, peeled, seeded and diced
4 poblano chiles, roasted, peeled and seeded
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
2 1/2 cups grated Monterey Jack cheese
Vegetable oil for softening tortillas
18 (6-inch) corn tortillas

1
Preheat oven to 350 F. Bring saucepan of water to a boil.
2
Add sweet potatoes.
3
Cook 5 minutes, drain and set aside.
4
In large skillet, heat olive oil over medium-high heat.
5
Add onions and garlic and cook, stirring often, until lightly browned, about 2 minutes.
6
Add squash and zucchini and cook, stirring often, 30 seconds.
7
Add cilantro, basil, ancho puree, papaya, poblanos, bell peppers and reserved sweet potatoes.
8
Cook 30 seconds.
9
Remove from heat.
10
Add 1 cup cheese, season with salt and freshly ground pepper to taste and mix thoroughly.
11
Set aside.
12
In medium skillet, pour in enough vegetable oil to come 14 inch up sides.
13
Over medium heat, bring oil to just smoking.
14
Using tongs, dip each tortilla in hot oil 5 seconds, then drain on paper towels.
15
Transfer tortillas to work surface, being careful not to overlap them.
16
Divide vegetable mixture evenly among tortillas and roll up to form enchiladas.
17
In baking dish, place enchiladas seam side down in snug rows.
18
Sprinkle remaining cheese on top.
19
Cover with foil.
20
Bake in oven until cheese has melted, about 8 minutes.
21
Serve enchiladas topped with Avocado-Tomatillo Salsa

1280

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup peeled, diced sweet potatoes, 2 Tbs. olive oil, 2 medium onions, diced, 2 Tbs. minced garlic, and more.

Yes, Market Vegetable Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Market Vegetable Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions