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Roasted Vegetable Enchiladas w/ Sweet Corn Chili Sauce

The Kitchen McCabe
  • minutes
  • Serves 12 to 18

INGREDIENTS

2

Bell pepper, Orange

1

Cilantro

1 lb

Cremini mushrooms

2 oz

Green chilis, canned

2 lb

Sweet corn, Frozen

3

Sweet onion

10

Zucchini, small

1 cup

Coconut milk

3/4 tsp

Chili powder

1/4 cup

Coconut palm sugar

1 tbsp

Kosher salt

1 tsp

Salt

1/4 tsp

White pepper

5 tbsp

Coconut oil

1 1/2 tsp

Cumin

1

Cotija cheese

1 1/2 lb

Monterey jack cheese

1

Sour cream

1 28 ounce can

Enchilada sauce, Mild Green