Enchiladas are my favorite – both for the flavor and the convenience. With my busy life, I have to plan ahead each week to avoid going out too much. Casserole dishes are prefect Sunday-prep items that you can eat later in the week. Hearty for fall, you can make enchiladas healthier by packing them with veggies and minimizing cheese to get the most vitamins, minerals, antioxidants and fiber possible. These enchiladas are packed with spice so cut down on the chili powder if you need to mellow them out, or use sour cream as a garnish at the end to cut it. Here are a couple of other simple, healthy casserole-type dishes to try as you are meal planning this week: Super Simple Enchilada Casserole and Vegetarian Lasagna wraps.
These spicy green vegetarian enchiladas feature conveniently prepared whole foods like canned beans, frozen sweet potato chunks, and frozen corn. Simple ingredients to have on hand, affordable and quick to prepare, look for these types of unprocessed foods that come in a form that makes cooking easier. Keep in mind that Spicy Green Sweet Potato and Bean Vegetable Enchiladas are excellent for freezing or leftovers, be sure to whip up a batch for your lunch or dinner this week!
- 3 cups of peeled, diced sweet potato (look for a frozen variety to make your life easier)
- 1 1/2 cup frozen corn
- 1 medium yellow onion, diced
- 15-ounce can black or chickpeas beans, drained and rinsed
- 8 ounce canned diced green chilies, un-drained
- 2 teaspoons cumin
- 1 Tablespoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups salsa verde
- 8 ounces Colby or Monterey jack cheese, shredded finely
- 10 6-inch whole wheat or soft corn flour tortillas
- 1/3 cup cilantro, chopped
- Preheat oven to 350°F. Coat a large pan lightly with grapeseed oil then add frozen sweet potato, corn, and onion, sautéing for 3-5 minutes. Add beans, green chilies, cumin, chili powder, salt, and pepper, cooking 3 minutes longer for flavors to combine. Place mixture on a parchment-lined baking sheet and roast in oven for 15 minutes. Set aside to cool when finished. Warm the tortillas for a 30-seconds in the microwave so they become flexible. In a 12x9 glass baking dish, spread one cup of the salsa verde evenly on the bottom. Fill each tortilla with about ½ cup of the filling, add 2 Tablespoons of shredded cheese, roll tightly and place seam-down in the baking dish. (This works better if you have a friend to hold them in place so they don’t unravel). Repeat for the remaining tortillas. When all enchiladas are in the dish, top immediately with the remaining salsa to prevent cracking and sprinkle with remaining cheese. If you have any leftover filling, place it around the sides of the tortillas to keep them in place. Cover with foil and bake in the oven for 20 minutes, until the cheese is melted, removing the foil for the last five minutes. Serve garnished with freshly chopped cilantro.
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