I know, could I possibly have a longer blog post name? I just love all the ingredients so much, I couldn’t play favorites…
The other week, we were having a party and I figured the easiest thing to feed a bunch of people would be enchiladas. When I was deciding what to put in them, I got a little carried away. My original recipe had roasted sweet potatoes, zucchini, black beans, corn, spinach, portobello mushrooms and goat cheese. Be thankful that is not my post title.
I was so excited to make enchiladas that I wanted to put all my favorite things in them. As I looked over the recipe, I knew that it would end up being a tray of burritos. Reluctantly, I cut the last three vegetables, but they still came out delicious.
Since I was making it for a party, I doubled the recipe that you see below. I also made my favorite Kale Salad, some super spicy salsa, and sangria!
I’m a sucker for sangria. I have never made it before, but you really can’t mess up sangria. I threw in 2 slices of oranges, 2 lemons, 1 lime, 2 peaches, and 2 Fuji apples. I let that sit overnight with 2 bottles of red wine and 1/2 cup of brandy (okay, I threw probably 1 cup). Right before serving, I added 2 liters of sparking water, and 2 Maine Root Ginger brews. The ginger brews are the secret ingredient.
That sangria kept me entertained while chopping up all the veggies and stuffing the tortillas… so you’ll have to excuse any blurry pictures 
It was so easy to chop, roast and stuff. It just takes some time to prep!
I graciously received some salsas and sauces from 505 Southwestern, and I used their Enchilada and Tamale sauce. Everyone loved it. 505 also has delicious salsas for Green Chile lovers, like me.
They have green chile sauce, mild and hot green chile salsas and even a chipotle honey roasted green chile salsa. YUM. I can’t wait to make some crockpot chicken with that.
These 505 sauces and salsas can be found in your local HEB, Randall’s and Tom Thumb stores! (for those of you in Texas)
I poured the 505 sauce on the enchiladas, popped them in the oven and voila! Top them with your choice of garnishes. I figured you can’t go wrong with avocado, cilantro and more goat cheese.
The crowd loved them and I hope you do too!
Vegetarian Sweet Potato, Zucchini, Black Bean and Goat Cheese Enchiladas [veg]
by
Prep Time: 1 hour 20 min
Cook Time: 25 min
Ingredients
For the stuffing
- 2 medium sweet potatoes
- 2 medium zucchinis
- 1 can black beans, rinsed and drained
- 8 oz. goat cheese (5oz for stuffing, 3oz for topping)
- 10 tortillas
- 1 can 505 Southwestern’s Enchilada and Tamale sauce
- Olive oil, Salt and Pepper
For garnish
- Cilantro
- Avocado
Instructions
Chop sweet potatoes and zucchinis in small chunks (keep separated).
Toss in 2 T. olive oil, salt and pepper.
Place on separate roasting pans. Roast at 400 degrees until cooked through and edges are browned. (Zucchini will take about 20 minutes, sweet potatoes about 40 minutes).
Turn the oven to 375 degrees and let the potatoes and zucchini cool.
In a bowl, combine sweet potatoes, zucchini, drained black beans and 5 oz of the goat cheese.
In a baking dish, pour 1/3 of the enchilada sauce to cover the bottom.
Take each tortilla, and place a large scoop and roll it up tightly. Place it seam side down in tray. Repeat until all tortillas are used.
Pour the rest of the enchilada sauce on top and around the tortilla rolls.
Bake uncovered at 375 degrees for 20-25 minutes.
Remove and top with cilantro, avocado, and goat cheese.
