Vegetable Enchiladas, (Spicy Enchiladas with Mashed Potatoes and Roasted Vegetables)

I have been having a bunch of requests for “Meatless Monday” dinners. I think people are looking for comforting food to feed their families that are so good, no one will even notice that they are “meatless”. These enchiladas fit the bill. They are incredibly flavorful and delicious while still being filling and packed with nutritious vegetables- Perfect for vegetarians and meat eaters alike!

(Feel free to sub out whichever vegetables you have in your refrigerator- this recipe was based purely on what I had in my produce drawer!)

Spicy Enchiladas with Mashed Potatoes and Roasted Vegetables
Roasted Vegetables
Mashed Potatoes
Spicy Red Enchilada Sauce
6-8 flour tortillas
3 cups shredded cheddar cheese
sour cream and cilantro for garnish

Roasted Vegetables:
2 medium zucchini’s, cut into thin sliced lengthwise
1 red pepper, cut into thin sliced lengthwise
2 small poblano chili’s, cut into thin sliced lengthwise
1 yellow onion, cut into thin sliced lengthwise
2 cups mushrooms, cut into thin sliced lengthwise
2 Tbs vegetable oil
Kosher salt
Preheat the oven to 400 degrees.

Combine the vegetables with oil on a sheet pan. Toss to coat the vegetables and sprinkle them with kosher salt.

Roast the vegetables at 400 degrees for about 30 minutes.

Spicy Red Enchilada Sauce:
¼ cup vegetable oil
1 yellow onion, sliced into wedges
3 cloves garlic
1 large jalapeno, roughly chopped
28 oz crushed tomatoes
1 tsp sugar
kosher salt to taste

In a saucepan, heat the oil over medium heat.

Add the onions, garlic and jalapeno to the oil. Fry the vegetables until they begin to brown, about 5 minutes.

Add the crushed tomatoes (and watch out, everything will splatter!)

Stir to combine the sauce.

Cover the sauce, leaving the lid slightly askew.

Cook for about 20 minutes, and then set aside to cool. Scrape any browned bits from the bottom of the pan.

Puree in a blender with a tsp of white sugar.
Season to taste with kosher salt.

Mashed Potatoes:
3 medium Yukon Gold potatoes, diced (about 3 cups)
2 garlic cloves
½ cup buttermilk
kosher salt to taste

In a medium pot, just cover the potatoes and garlic with water.

Simmer on medium-low heat for about 20 minutes or until the potatoes are just tender.

Drain and put into a bowl. Add the buttermilk and mash by hand with a potato masher or even a pastry cutter or large fork. Season with kosher salt to taste.

Set aside.

To Assemble:
Preheat oven to 400 degrees.

Pour 1/3 of the sauce into a 9×13” glass pan. Spread the sauce over the bottom of the pan.

In each tortilla, spread some of the mashed potatoes.

Add the roasted vegetables and then sprinkle with cheddar cheese.

Roll the enchiladas up and place them seam down.

Pour the rest of the sauce over the tortillas. Sprinkle all but about ½ cup of cheese over the sauce.

Bake for 25 minutes, they will be hot and the cheese will be melted and brown. Take the enchiladas out and sprinkle them with the remaining cheese.

Cut and serve hot with a dollop of sour cream and a little cilantro.

Enjoy!