Vegetable Enchiladas
I like assembling and baking this off to have throughout the week. In the summer you can use more summer vegetables and the fall and winter, more winter vegetables! Add in some chicken if you want to bulk it up for your taste. Enjoy!
8 corn tortillas
12 oz pre made red chile (I love the Frontera brand)
2 cups cheddar cheese or queso fresco
1 can black or pinto beans (drained)
1 onion, sliced
3 cloves garlic, minced
1 sweet potato, diced
1 red bell pepper, diced
½ head cabbage, shredded or sliced fine
1 lime
1 cup cilantro, chopped
2 TBSP olive oil
Preheat the oven to 375.
In a cast iron skillet or baking dish, begin layering. Place a little red chili on the bottom to prevent sticking. Then tortillas, cheese, beans, onions, garlic, sweet potato, bell pepper, repeat 2-3 times, ending with red chili and cheese on top.
Cover with foil and bake for 25 minutes.
While baking, toss the cabbage with lime, cilantro, olive oil and salt. Set in fridge to remain cool.
Remove enchiladas from oven and serve with cabbage slaw.