Description

Vegetarian enchiladas verdes stuffed with roasted sweet potatoes and Brussels sprouts, pickled onions, cheddar cheese and salsa verde.

Ingredients

Scale

1 ½ cups quick pickled red onions, plus more to garnish (Ingredients and recipe here)
2 large sweet potatoes, peeled and cut into bite-sized 1-inch cubes (5 cups of cubes)
1 1/2-pounds of Brussels sprouts (2 cups), halved
6 tablespoons olive oil
1 tablespoon kosher salt
10-12 6-inch soft corn tortillas (or flour tortillas)
2 cups store-bought salsa verde (tomatillo salsa) or homemade salsa verde
8 ounces (2 cups) shredded cheddar cheese (I use sharp cheddar), divided
1/4 cup grated Cotija cheese, optional garnish
1/4 cup chopped cilantro, optional garnish
1/4 cup sour cream, optional garnish

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Instructions

Preheat oven to 425ºF. Make the pickled red onions (recipe here)
Toss Brussels sprouts and sweet potatoes in a bowl with olive oil (6 tablespoons) and salt (1 tablespoon). Spread out on two sheet pans and roast for 25-30 minutes until tender and browned in spots. Transfer veggies to a large bowl and toss with 1 cup of salsa verde.
Lower oven temp to 350ºF. Spread 2-3 tablespoons of salsa on the bottom of a large (at least 9"x13") baking pan. Add about 1/2 cups of veggie filling to the middle of each corn tortilla, 2 tablespoons of shredded cheese and 1 heaping tablespoon of pickled onions. Roll up into a cylinder and place, seam-side down in the pan, lining the enchiladas up tightly as you go. Spread remaining salsa over the top of the enchiladas and sprinkle with remaining cheese.
Cover the pan with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes more, until the cheese is melted and the enchiladas are heated through.
Garnish with grated cotija cheese, chopped cilantro, chopped pickled red onions and sour cream, if desired. Serve hot.

Notes

Make-ahead instructions: Assemble enchiladas in a baking pan, cover tightly with foil and store it in the fridge for up to two days. To reheat, take enchiladas out of the fridge a half hour before cooking so they come to room temperature before you bake them. Otherwise you will have to add additional cooking time to get them heated through.

Freezing Instructions: Best to freeze enchiladas before baking them. Assemble enchiladas in a freezer-to-oven baking pan, if you have one, such as these pyrex pans or a disposable foil pan. Cover tightly with a lid or with foil, and freeze. Enchiladas will keep in the freezer for three months. If using a freezer-to-oven pan, enchiladas can go right from freezer to oven. Remove lid, cover pan with foil, cook for 30 minutes in a preheated 350ºF oven. Remove foil and cook 10-15 minutes more until hot. If using a conventional pan, defrost enchiladas fully and bake as directed above (for enchiladas that are not frozen).

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Prep Time: 35 min
Cook Time: 55 min
Category: Main Dish
Method: Baked
Cuisine: Mexican

Keywords: roasted vegetable enchiladas verdes, healthy vegetarian enchiladas, vegetarian enchiladas with sweet potatoes