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Vegetable Enchilada Recipe

Julia Mueller
  • 75 minutes
  • Serves

INGREDIENTS

1

pasilla pepper, sliced into strips

1

red bell pepper, sliced into strips

1

yellow bell pepper, sliced into strips

1/2

large head cauliflower, cut into 1/2-inch chunks

1

small sweet potato, peeled and cut into 1/2-inch cubes

1

medium onion, halved and sliced

3 tbsp

grapeseed oil

1 1/2 tsp

ground cumin

1/2 tsp

paprika

1/2 tsp

garlic powder

salt

black pepper

3 cups

salsa

1

leaf chard, chopped

12

tortillas corn tortillas, halved

8 oz

cheddar cheese, shredded

8 oz

monterey jack cheese, shredded