Tex-Mex Veggie Enchiladas

Over the summer, my Tex-Mex Veggie Enchiladas became a staple on my High Vibe Menu at the Goddess Ceremony Retreats I was cooking for in Utah, and Idaho. I loved sharing my Texan Roots with the ladies, and honestly, when you're cooking for 20+ people, this is such an easy shower stopper dinner!! Everyone was always raving about how delicious they were, little did they know, it was one of the easiest dishes I created over the weekend!



If you're wanting to add more veggies and High Vibe meals into your family's diet, my Tex-Mex Veggie Enchiladas are a GREAT place to start! They're quick, easy, hearty, totally customizable, and honestly...who doesn't love enchiladas?! Make these with my Vegan Cheese Sauce, and Cilantro Lime Cauliflower Rice & Beans, and you have a totally Meatless Meal that EVERYONE will love!


Cheers, ya'll!!


Tex-Mex Veggies Enchiladas

Makes 32 Enchiladas


INGREDIENTS:

  • 1 Sweet Potato

  • 1 Can of Organic Black Beans (drained)

  • 1 Can of Organic Sweet Corn (drained)

  • 1 Organic Zucchini

  • 1 Organic Yellow Squash

  • 4 oz. Organic Mushrooms

  • 1 Organic Red Pepper

  • 1/2 of a Yellow Onion

  • 4 oz of Fire Roasted Canned Tomatoes

  • 1 Tablespoon Ground Cumin

  • 1/2 teaspoon Chili Powder

  • 2 teaspoons Garlic Powder

  • 2 teaspoons Salt

  • 2 teaspoons Black Pepper

  • 32 Corn Tortilas

  • 1 cans of HATCH Tex Mex Enchilada Sauce

  • 1 Batch of my Easy Vegan Cheese Sauce OR Shredded Cheddar Cheese


DIRECTIONS:

  1. Preheat oven to 375

  2. Peel and Small dice Sweet Potato

  3. On a Baking sheet, add Sweet Potato and Olive Oil

  4. Roast at 375 for 12 minutes

  5. Once baked, set aside to cool

MEANWHILE:

  1. Dice all your veggies

  2. In a large Saute pan, heat Olive oil on Medium heat

  3. Add diced Onions & Red Peppers to the pan and saute for 5 minutes

  4. Transfer the Onions and Peppers into a large mixing bowl

  5. Reheat the saute pan w/ Olive Oil

  6. Add diced Zucchini, & Squash to the pan and saute for 5 minutes

  7. Transfer Zucchini & Squash to mixing bowl with Onions and Peppers