Pictures don’t do justice for this meal. Veggie tacos have always been a favorite, I’ve posted the recipe before. But last night I decided to spice it up and make as enchiladas. WOW, they were delicious. 🤩

Ingredients

• 1 sweet potato

• 1 zucchini

• 1 bell pepper

• 1/2 c mushrooms

• Corn tortillas

• Salsa

• Avocado

• EVOO

I didn’t measure the spices..just a good sprinkle of each.

• Onion powder

• Garlic powder

• Cumin

Method

Dice veggies..Heat EVOO on medium. Once hot add the veggies to the skillet! Add spices..cook until veggies are tender.

Pre-heat oven on 400. In a baking dish, start with spraying with non stick spray then a layer of salsa at bottom of dish. Heat tortillas up in microwave for 20 seconds to get them pliable. Fill tortillas with veggie filling, roll up and do it again with the next one. If you have leftover veggies, top the enchiladas with the veggies. Cover with salsa and cheese. Bake until cheese is melted and everything is bubbly.

Enjoy!

⠀*this served 4 massive enchiladas-could’ve easily filled 6 tortillas but I only had 4 so I made it work*