Enchiladas (vegetarian)

Directions

1. Peel the sweet potato, then cut it into ½-inch cubes. Cut the bell peppers lengthwise in half, then remove the seeds and cut the pepper halves into ½-inch cubes.

2. Cut the zucchini, eggplant and avocado into ½-inch cubes. Cut the onion lengthwise in half, then cut the onion halves crosswise into thin slices. Cut the shishito peppers and garlic into thin slices.

3. Heat ¼ cup oil in a large skillet over medium heat. Add the sweet potatoes, bell peppers, zucchini, eggplant, onions, shishito peppers and garlic; cook and stir until the vegetables are crisp-tender. Remove the skillet from the heat.

4. Add the corn, beans and the 3 Tbsp. Enchiladas Seasoning Blend to the vegetable mixture. Gently stir in the avocados. Season the vegetable mixture with salt to taste.

5. Preheat the oven to 400°F.

6. Grease a large shallow baking dish with 1 tsp. oil.

7. Spread 1 Tbsp. of the sour cream onto one side of each tortilla; top evenly with the vegetable mixture. Roll tortillas up, then place, seam sides down in prepared baking dish.

8. Season the crushed tomatoes with the 2 tsp. Enchiladas Seasoning Blend; spoon evenly over the enchiladas.  Top with the remaining sour cream, then sprinkle with the cheese.

9. Bake the enchiladas for 10 to 15 min. or until heated through.