Vegetarian

Mashed sweet potato and shredded veggie enchiladas is for Dinner.

Mashed sweet potato and shredded veggie enchiladas takes 25 minutes to prepare.

Mashed sweet potato and shredded veggie enchiladas takes 45 minutes to cook.

Mashed sweet potato and shredded veggie enchiladas makes 14 servings.

The ingredients for Mashed sweet potato and shredded veggie enchiladas are:

12-14 Small sized corn tortillas
1 medium sweet potato
1 medium russet potato
1 medium to large zucchini
1 large carrot
1 small onion, peeled
1 small-medium red pepper, stemmed and seeded
1 cup sliced mushrooms
1 cup pinto beans (I cook up my own dried beans, but rinsed and canned beans are okay too)
1 bunch cilantro
1 lime (juice and zest from)
1.5 cups enchilada sauce (I make my own, but canned is okay; just doctor it up with extra spices and a splash of vinegar if you like)
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cumin, ground
3 oz cheddar cheese, shredded (optional)

Avocado Salsa
1 Avocado, diced
6 cherry tomatoes, diced
2-3 tbsp. chopped cilantro
2-3 tbsp onion chopped
1/2 lime, juice from
Fresh, minced garlic and fresh green chili to taste

Here is how you make Mashed sweet potato and shredded veggie enchiladas:

1. Preheat oven to 350 degrees. Start by pricking each photo several times with a fork and then microwaving until thoroughly cooked (alternatively you can boil them).2. While the potatoes cook shred the zucchini, carrot, red pepper and onion in a food processor or on a cheese grater. The processor makes this process a snap.3. Saut? the sliced mushrooms, and shredded veggie mixture in a nonstick skillet with a splash of water (or cooking liquid of choice, you can use oil but this will up the fat and calorie content. I often use veggie stock or a splash of wine). Add the pinto beans as well as the garlic, onion, chili, and cumin powders. Season with salt and pepper to taste.4. In the bowl of the food processor affix the chopping blade and pur?e the sweet and russet potatoes with enough weather to make a smooth paste. Add half of the bunch of cilantro, zest from 1 lime and juice from 1/2 lime, and the shredded veggie and bean mixture to the food processor and pur?e for a few seconds until slightly chunky. Mix the remaining shredded veggies with the pur?e to complete the filling. 5. Wrap the tortillas in damp paper towels and microwave for 30 seconds tone minute. Spread a thin layer of enchilada sauce along the bottom of a baking pan. When pliable, add a couple spoon fulls of filling and roll tortilla up. Place the filled tortilla in the pan, continue this way until the pan is full. Pour remaining enchilada sauce over the top of the casserole. If using, sprinkle shredded cheese over top, at this point you can add any number of topping you like. My favorites are roasted green chilis, pickled jalape?os, sliced black olives, diced tomatoes, etc. 6. Cover with foil and bake in the oven for 40 minutes. Allow the enchiladas to cool for a few minutes before serving them so they aren't too soupy. Avocado Salsa1. Combine all the ingredients and refrigerate until serving.Serving Size: 12-14 one enchilada servings (I generally eat two at a time!)Number of Servings: 14Recipe submitted by SparkPeople user LILKIMMI23.

The nutritional information for Mashed sweet potato and shredded veggie enchiladas is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 165.5

• Total Fat: 5.2 g
• Cholesterol: 8.5 mg
• Sodium: 280.5 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 5.1 g
• Protein: 5.8 g

Mashed sweet potato and shredded veggie enchiladas is Mexican cuisine.

The dietary needs meet for Mashed sweet potato and shredded veggie enchiladas is Vegetarian