I went back to school last year to study something I love. School always felt rote before, and now it’s exciting.
I made these enchiladas on a study break. They were a good choice because the prep part is very short, and then you can put them in the oven and get back to work. Make sure your notes are out of the way while you’re doing this. My flipcards definitely have some enchilada sauce on them now. Whoops.
They have a warm, smokey flavor that is perfect for fall. I want to keep on talking about them, but I have mid-semester exams next week, so I gotta get goin’.
Enjoy!
P.S. I chose habaneros as a garnish since they look like cute little pumpkins. They are not fun to eat straight-up, despite the colorful appearance. If you have young kids around, please make these without the garnish. They are awesome enough on their own. Thanks.
Ingredients
- 2 cups of quartered Brussels Sprouts
- 2 - 3 smallish white potatoes, cubed
- 8 corn tortillas
- pinch of seasoned salt
- 1 tbsp coconut oil, melted
- 1 cup unsalted vegetable broth
- 1 cup pumpkin puree (not the pie filling)
- 1 medium-small garlic clove, microplane grated
- 1/2 tsp salt
- one 7-oz can of chipotle salsa (you can find it right next to the canned chipotles. do not use whole chipotles for this recipe)
- 1 cup of shredded sharp cheddar
- 1/2 cup plain Greek yogurt
- 1 avocado
- 3-4 habanero peppers
Instructions
- Preheat the oven to 425.
- Place the sprouts and potatoes on a baking sheet and toss in the coconut oil to coat. Sprinkle with the seasoned salt.
- Bake for 20 min, turning halfway through.
- Stir together the vegetable broth, the pumpkin, the garlic, salt, and chipotle salsa until well combined. Taste and add a pinch more salt if you need to. Set aside
- Put the corn tortillas in the oven for about a minute until the get just a little toasty, but are still malleable.
- Fill the tortillas with the veggies and roll them up. Double up on the tortillas --- two tortilla per enchilada. Stuff them so you can't roll them all the way.
- Place in a one-quart casserole dish and pour the sauce over. You might have leftover sauce.
- Sprinkle cheese of top and return to the oven
- Bake at 425 for 15-18 minutes until everything is all bubbly at hot
- Serve with Greek yogurt, avocado, and plenty of love.
You can’t go wrong with veggie enchiladas!
Thank! That’s how I feel! 😀