Veggie Enchiladas

Cooking vegetables until they brown caramelizes the sugars, creating rich and complex flavors. These enchiladas are different and delicious.

Serves: 12Hands-on: 25 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 12


  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 package (8 oz.) sliced mushrooms
  • 2 yellow summer squash, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 can (15 oz.) sweet potatoes in light syrup, drained
  • 1 tsp. dried basil leaves
  • 1 tsp. dried thyme leaves
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 cup chicken stock
  • 3 cups tomato sauce
  • 2 Tbsp. taco seasoning
  • 12 flour tortillas (8 inches)
  • 2 cups shredded Cheddar cheese


  • Preheat oven to 375°F.
  • In a large skillet, heat olive oil over medium heat. Add the onion; cook and stir until the onion starts to brown, about 8 to 10 minutes. Add the mushrooms; cook and stir until tender, about 8 minutes longer.
  • Add the squash and bell peppers. Cook and stir until the liquid evaporates and vegetables begin to brown, about 7 to 9 minutes longer.
  • Place the sweet potatoes in medium bowl; add basil, thyme, salt, pepper, and stock. Mash using a potato masher until smooth.
  • In a medium bowl, combine tomato sauce and taco seasoning; stir until blended. Place 1⁄2 cup of the sauce mixture in bottom of a 13-by-9-inch baking dish.
  • Arrange the tortillas on a work surface. Spread with potato mixture, then divide the vegetable mixture on top. Roll up and place seam-side down in the sauce in a baking dish. Top with cheese.
  • Bake 40 minutes, or until casserole is bubbling.