Roasted Root Vegetable Enchiladas are versatile because you can use any combination of root vegetables you like. And since I am ALL about Meal Prep and cook once, eat twice, roast enough vegetables so that 2 nights later you can top the leftovers over corn nacho chips, add some fresh avocado and maybe a dollop of greek yogurt and you have another healthy meal with minimal prep!! The measurements here are not exact because, honestly, I am an eye baller kind of cook!!
Ingredients:
Corn tortillas
Olive Oil
1/2 onion, chopped
Your choice of Root Vegetables – I used 1 bag of purple, white and orange carrots and 3 sweet potatoes
1 tsp ground cumin
1 large can (at least 24oz) purchased enchilada sauce (or you can make your own)
1 15oz can of black beans, rinsed
1 1/2 cups shredded cheese – I used grass fed white cheddar but you can also use a Mexican Blend or Monterey Jack cheese
1/2 cup chopped fresh spinach for garnish (or you can use cilantro)
1/4 greek yogurt mixed with 1 tbsp water (or you can use sour cream)
Directions:
Preheat oven to 400 to roast vegetables and then turn to 350 to bake enchiladas.
Cut and chop vegetables (I made sticks) and place on a baking sheet or in a glass dish and drizzle with olive oil and roast
Coat rectangular baking dish with a little enchilada sauce…enough to just coat the bottom of dish so tortillas won’t stick
Meanwhile, in a large bowl, mix 3/4 cup of enchilada sauce, beans and 3/4 cup of cheese. When vegetables are done roasting, add to bowl and toss to coat
On a work surface, place tortillas and divide mixture among tortillas. Roll and arrange seam side down in baking dish.
Spoon remaining sauce over enchiladas and top with remaining cheese.
Bake at 350 or until heated through.
Divide among dinner plates, drizzle with yogurt/sour cream mixture, top with chopped fresh spinach. Serve and enJOY!!
