We are a house divided - flour or corn tortillas for enchiladas? Where do you stand? I ALWAYS vote corn for mine, but I feel like since stay at home orders started, carbs are a must! I also have a really lovely memory of some flour tortilla enchiladas brought over by a dear neighbor after Penny was born. Man, eating when you’re breast feeding is like a whole new world! Not that you can really sit down and enjoy it, but hunger is REAL and flavors are enhanced. Probably ate the whole tray while elbowing James out of the way.

At any rate, my kids will pretty much always eat beans and sweet potatoes. I’ve considered stopping cooking all together to just get beans and rice take out from our closest Mexican restaurant EVERY NIGHT. Alas, I do (mostly) like the challenge of making something they’ll eat. I decided to incorporate the roasted broccoli into the sauce itself just to make sure they’d eat it (Rex is a fan right now, Penny not so much). I loved the way the broccoli speckled the sauce and made it look creamy without any dairy. And this recipe is super versatile. These could easily be made vegan (soyrizo, tofu, more beans) or gluten free with corn tortillas. Oh yeah, did I mention that I also used flour tortillas because we’re out of corn? So maybe I’m not being selfless as much as resourceful while we stay home. Hope you’re staying healthy out there. xo

Green Chili + Broccoli Enchiladas

3 Medium Sweet Potatoes, Peeled and Medium Diced

1 Head Broccoli, Small Chop

1 Small Yellow or Sweet Onion, Medium Diced

2 Tbl Olive Oil

1 Tbl Cumin

1 Tbl Garlic Powder

Kosher Salt

½ Cup Corn (I used frozen)

1 # Organic Ground Beef

1 Can Black Beans

2 Cups Green Enchilada Sauce

⅓ Cup Water

Tortillas (choose your own adventure)

Shredded Cheese (could be cheddar, jack, etc)

1. Preheat oven to 350.

2. Boil sweet potatoes in salted water until tender. If using frozen corn, throw it in at the end of the potatoes boiling to defrost. Drain and reserve.

3. Toss broccoli + onions with olive oil, cumin, garlic powder and 2 tsp salt on a baking sheet. Roast until tender and starting to brown, approximately 15 minutes.

4. In the pot you cooked your sweet potatoes + corn in, saute your beef until cooked through + drain fat/liquid.

5. Add drained black beans to beef + sweet potatoes.

6. Combine the green enchilada sauce with your pan of broccoli + onions in a blender and blend until smooth (there will still be flecks of green broccoli). Add salt to taste. Add water if needed to thin.

7. Line lasagna pan with a layer of the green chili + broccoli sauce. Fill tortillas with shredded cheese and then filling, roll them up and line up in the pan. Cover with additional sauce and cheese.

8. Cover with foil and bake for 35 minutes. Uncover and cook another 5-10 minutes until tortillas and cheese begin to crisp (or to your desired doneness). Served hot (or warm to little mouths).

*I had enough filling from this recipe to make two lasagna pans worth of enchiladas* You can make two or save filling for a different use - warmed with an egg on it, added to kid pasta, etc.

*These can easily be made gluten free using corn tortillas*