Potato and Carrot Mexican Enchiladas

A vegetarian take on enchiladas with a filling of seasoned potatoes and carrots.

Ingredients

• 1 lb Potatoes
• 2 medium Carrots
• 1/2 medium, diced Yellow onion
• 1.5 cup Salsa
• 6 Tortillas
• 1 cup Shredded cheddar cheese
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1/4 tsp Garlic powder
• 1 tbsp Olive oil
• To taste Salt and pepper

Instructions

1. Dice potatoes, carrots, and onion into small, uniform pieces for even cooking.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add potatoes and carrots and cook, stirring occasionally, until tender, about 15-20 minutes.
3. Stir in chili powder, cumin, garlic powder, salt, and pepper. Cook for another minute to bloom the spices.
4. Preheat oven to 350°F (175°C).
5. Warm the tortillas slightly in a dry skillet or microwave to make them more pliable.
6. Spoon potato mixture into tortillas, roll up tightly, and place seam-side down in a baking dish.
7. Pour salsa evenly over the enchiladas and sprinkle with shredded cheddar cheese.
8. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
9. Let cool slightly before serving. Garnish with sour cream, cilantro, or avocado if desired.

Cuisine: Mexican

Suitability:

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner