Sweet Potato Enchilada’s!

Roasted vegetables

  • 2 large sweet potatoes
  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • Salt/Pepper
  • Dice potatoes and cube bell pepper. Drizzle with olive oil, salt & pepper. Bake 350 degrees until tender.

Homemade Enchilada Sauce

  • 6 tablespoons flour
  • 2 tablespoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ sea salt
  • ½ teaspoon cinnamon
  • 4 tablespoons tomato paste
  • 4 cups chicken (or vegetable) broth
  • 6 tablespoons olive oil
  • 2 teaspoon apple cider vinegar

Add oil to pan, then flour and spices whisking constantly, then add tomato paste.  Once fragrant, slowly add in broth, remove from heat and add in apple cider vinegar.


  • 2 cans of black beans rinsed
  • ½ cup sour cream
  • ½ teaspoons salt
  • Fresh pepper
  • 8 tortillas (8 inch)
  • 1 cup Monterey
  • ¼ cup pepitas
  • 1 avocado
  • Cilantro for garnish

To prepare enchiladas, in medium bowl combine black beans, sour cream and roasted vegetables.  Use this mixture and stuff inside tortillas.  Top with a little enchilada sauce and a sprinkle of cheese.  Roll, and top with remaining enchilada sauce, cheese and pepitas.

Zucchini Enchiladas

This is easily one of my favorite recipes and with zucchini in abundance right now, eat up!!


  • 3 cups chicken (I boil and shred or you could get a rotisserie chicken)
  • 2-3 cloves of garlic
  • 1 large sweet onion
  • 4 large zucchini
  • 1 bunch of cilantro
  • 2-3 teaspoons of cumin (a necessity)!
  • 2 cups Mexican cheese blend (or monterey/cheddar blend)
  • 1.5 cups  Homemade Enchilada Sauce


Slice the zucchini in half, lengthwise. Spoon out the seeds.  Saute the onion until translucent.  Add the garlic for about one minute, then add the boiled chicken and cumin.  Season with salt & pepper to taste.  Stuff the zucchini with the chicken mixture.  Spoon desired amount of enchilada sauce on top of chicken, then sprinkle with cheese and bake 350 degrees until cheese is bubbly and zucchini slightly soft (about 20-25 minutes).  Note: top with more or less enchilada sauce based on preferences.

Top with your favorites; salsa, sour cream, cilantro, avocado, hot sauce, etc.

Zucchini Enchiladas

I absolutely love Zucchini Enchiladas!  They are fun, healthy, and delicious.


  • 1 lb chicken
  • 1 medium onion
  • 2-3 gloves of garlic
  • 4 large zucchini
  • 2 cups shredded cheese (I use a Mexican blend, but you can use cheddar &/or Monterey jack.
  • Sour cream (for topping)
  • Cilantro (for topping)
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 tablespoon olive oil
  • Sour cream (for topping)
  • Cilantro (for topping)
  • Avocado (for topping)
  • Salsa (for topping)
  • *Enchilada Sauce – my husband’s delicious homemade enchilada sauce!!
    • 1/4 cup vegetable oil
    • 2 tablespoons flour
    • 1 teaspoon chili powder
    • 1 (8oz) can of tomato sauce
    • 1 1/2 cups water
    • 1/4 teaspoon cumin
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion salt
    • 1/4-1/2 teaspoon salt
    • 1/2 teaspoon cinnamon


Cook chicken, I either bake or boil the chicken, then shred.  Heat olive oil in skillet.  Saute onion and garlic until aromatic and translucent. Add shredded chicken, salt, chili powder, & cumin. Then, add 3/4 of enchilada sauce to chicken.

Cut Zucchini in half lengthwise.  Lightly scoop out the center, stuff with chicken mixture, top with remaining 1/4 of enchilada sauce and cheese. Bake 350 degrees until bubbly.  Serve and top with your favorites (cilantro, sour cream, salsa, or avocado).

*For Enchilada Sauce: Heat oil in skillet over medium heat.  Stir in flour and chili powder and heat until lightly brown.  Stir constantly to prevent burning!  Slowly add in tomato sauce, water, cumin, garlic powder, onion salt, salt, and cinnamon.  Continue cooking over medium heat for about 8-10 minutes.

Serves: 4