Veggie Sweet Potato and Zucchini Enchiladas
These enchiladas pack ALL the goods - sweet potatoes, zucchini, onions, black beans and goat cheese. They are super filling and great for serving guests!
Servings: 8 enchiladas
Ingredients
- 2 medium sweet potatoes
- 2 zucchini
- 1/2 red onion
- 2 tbsp avocado oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp Kosher salt
- 4 oz goat cheese (omit for vegan)
- 8 tortillas
- 16 oz enchilada sauce
Instructions
- Preheat oven to 425 degrees.
- Chop sweet potatoes, zucchini and onions into small cubes (~1cm). Toss with avocado oil and roast for 25-30 minutes, until browned.
- In a large bowl, combine cooked sweet potatoes, zucchini, and onions with salt, cumin, chili powder, 1/2 c. enchilada sauce, and 2 oz goat cheese.
- In a baking dish, pour a layer of enchilada sauce on the bottom. Place about 1/3 cup of the veggie mixture in a tortilla. Wrap and place in the baking dish. Repeat with the remaining tortillas. Top with the rest of the enchilada sauce and additional cheese, if desired.
- Cover with foil, bake for 20 minutes.
- Serve with cilantro, avocado, goat cheese and raw red onions!