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Here is a perfect recipe for using whichever seasonal vegetables are available at your local market. Serve the enchiladas with Avocado-Tomatillo Salsa (recipe follows).
Preheat oven to 350˚F. Bring saucepan of water to a boil. Add sweet potatoes. Cook 5 minutes, drain and set aside.
In large skillet, heat olive oil over medium-high heat. Add onions and garlic and cook, stirring often, until lightly browned, about 2 minutes. Add squash and zucchini and cook, stirring often, 30 seconds. Add cilantro, basil, ancho puree, papaya, poblanos, bell peppers and reserved sweet potatoes. Cook 30 seconds. Remove from heat. Add 1 cup cheese, season with salt and freshly ground pepper to taste and mix thoroughly. Set aside.
In medium skillet, pour in enough vegetable oil to come 1⁄4 inch up sides. Over medium heat, bring oil to just smoking. Using tongs, dip each tortilla in hot oil 5 seconds, then drain on paper towels. Transfer tortillas to work surface, being careful not to overlap them.
Divide vegetable mixture evenly among tortillas and roll up to form enchiladas. In baking dish, place enchiladas seam side down in snug rows. Sprinkle remaining cheese on top. Cover with foil. Bake in oven until cheese has melted, about 8 minutes.
Serve enchiladas topped with Avocado-Tomatillo Salsa
- Calories 413
- Carbohydrate Content 44 g
- Cholesterol Content 42 mg
- Fat Content 21 g
- Fiber Content 7 g
- Protein Content 17 g
- Saturated Fat Content 10 g
- Sodium Content 343 mg
- Sugar Content 0 g