Bestest Veggie Enchiladas Ever
1/2 sweet onion, sliced
1/2 cup chopped bell pepper (I used mixture of red and green)
Extra virgin olive oil1 russet potato, peeled and cut into shoestrings, matchsticks, or whatever you want to call them
Handful of baby carrots, thinly sliced
Handful of baby spinach
1 can black beans, rinsed and drained
1 can diced green chiles
Couple handfuls frozen corn
8 flour tortillas
Grated cheddar cheese
1 can medium enchilada sauce
1 can tomato sauce (I used Hunt's Garlic Roasted)
1 can petite diced tomatoes (I think mine had garlic and oil in it . . .)
2 to 3 tablespoons heavy whipping cream
In a large frying pan, saute the onion and bell pepper in oil until browned on the edges and tender; remove from pan and set aside. Add a touch more oil and saute the potato and carrots until mostly cooked through and tender. Toss the onion and bell pepper back into the pan. Stir in the spinach, beans, green chiles, and corn; remove pan from heat and set aside.
In a bowl, mix together all of the sauce ingredients. Lay the tortillas on the counter and evenly spoon veggie filling over each. Top with a little of the sauce and sprinkle with a little cheese; roll up. Scoop a large spoonful of the sauce into a 9 x 13-inch glass pan. Lay the rolled up enchiladas over top. Pour the sauce over the enchiladas (I didn't quite use it all, just until everything was covered and moist). Sprinkle more cheese over the top and bake at 425 degrees for 20 to 25 minutes or until bubbling around the edges. Serve this with lettuce, sour cream, and salsa like in the photo above.
TIP: Don't be intimidated by the number of ingredients in this recipe. The great thing about it is that you most likely have everything in your fridge and/or pantry already. If you're missing one or two of the veggies, just leave them out and add more of something else. I'm sure it will still be good!