1 medium sweet potato, peeled and diced
2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 small zucchini, diced
1 yellow bell pepper, roasted, peeled, seeded and diced
1 poblano pepper, roasted, peeled, seeded and diced
1 small mango, peeled and diced
1/2 cup frozen corn
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 teaspoon dried oregano
1 teaspoon cumin
Salt and pepper to taste
1 can (15 ounces) medium enchilada sauce
2 cups shredded Monterey Jack or 2 cups Mexican mixture cheese (usually a
combination of Jack, Cheddar and Mexican-style cheeses)
24 corn tortillas
Blanch the sweet potato in boiling water for 4 to five minutes, until barely
tender. Drain and set aside. Heat oven to 350 degrees.
In a skillet, heat oil over medium-high heat. Sauté onion and garlic for a
minute or two and then add zucchini. Cook about 5 minutes, or until vegetables
become tender. Add the sweet potato and remaining ingredients except cheese,
sauce and tortillas. Cook on medium heat for about 10 minutes, stirring
Heat enchilada sauce until hot but not boiling.
Lightly spray a 9- by 13-inch baking dish with vegetable oil spray.
Working with about 3 tortillas at a time, warm them on high power in microwave
for about 15 seconds or until very warm and pliable. Spoon about 1 tablespoon of
vegetable mixture and 1 to 2 tablespoons cheese along the middle of each
tortilla. Roll up tortilla and place in baking dish.
Repeat with remaining tortillas and vegetable mixture until dish is filled,
placing each enchilada fairly snugly next to the other to help keep them from
unrolling. Ladle enchilada sauce on top, making sure each roll is covered.
Sprinkle the remaining cheese on top. Cover and bake 20 to 25 minutes, or until
hot and bubbly.
Makes 24 enchiladas.
Approximate values per serving: 457 calories, 20 g fat, 42 mg cholesterol, 16 g
protein, 57 g carbohydrates, 8 g fiber, 484 mg sodium, 38 percent calories from