Looking for a hearty main vegetarian dish full of flavor and nutrients?  Then these enchiladas are the ones to make! I packed these enchiladas with so much veggies that every veggie released its own flavor making the dish an absolutely satisfying meal.

Starting with the sweet potatoes, I added them to give the stuffing a little sweetness and that potato texture we all love so much.  Besides sweet potatoes are high in vitamin C and vitamin A. Vitamin C which does wonders for our skin and collagen production, and vitamin A which helps retain the health of our eyes among other benefits.  source: Healthy benefits of sweet potatoes on 10 Facts Health

Next in the enchiladas are super greens veggies such as Swiss chard and kale. They are so healthy for you that I try and add greens into anything and everything I can think off. Numerous studies have shown the health benefits of eating greens everyday are aplenty. They’re packed with vitamins, minerals and fiber, but low in calories. In fact eating a diet rich in leafy greens can offer so many health benefits including reduced risk of obesity, heart disease, reduce high blood pressure and reduce mental decline. source: Leafy greens health benefits on Healthline.com

Now for the Shitake mushrooms, they add a nice chewy bite and since mushrooms are in season right now, you can easily use whatever you find at the local market. Mushrooms are rich in vitamin D and are also a good source of vitamins A, B, and C.  Mushrooms also help the absorption of iron into our body; they help lower cholesterol, and shitake or mitake mushrooms are specifically shown to help reduce blood pressure. Mushrooms contain good quantities of selenium which helps to strengthen your immune system and protects our body’s cells and tissues. Selenium also works as an antioxidant to remove poisons from vital organs. And lastly, there is research being done to see how mushrooms can help with brain cell growth and help aid Alzheimer’s patients.  source: 10 health benefits of mushrooms on Fact health

So you see, these enchiladas are packed with super veggie nutrients and all the veggies have a unique flavor that is outstanding when cooked together.  Stuffed with a little cheese inside a corn tortilla and slathered with Mexican green chili sauce, just imagine all the flavors melding together and baked until warm and delicious.

Nutrient Packed Super Greens Enchiladas with Sweet Potatoes and Shitake
makes 12 enchiladas

Ingredients:

• 2 sweet potatoes cooked. Peel and cut the sweet potatoes into small chunks after they are cooked.
• 1 bunch kale finely cut. About 3-4 cups
• 1 bunch Swiss chard finely cut. About 3-4 cups
• 1 bell pepper cut into small pieces
• 1 lb Shitake mushrooms cut into long strips. About 2-3 cups
• 1 large onion finely cut
• 6 cloves garlic minced
• Cheddar cheese (optional) about 2 cups shredded
• 12 corn tortillas
• 1 32oz can green enchilada sauce or a red sauce. I buy mine from the grocery store. Why make it from scratch when the stores have the most delicious sauces.
• Salt and pepper
• Olive oil

Directions:

• Preheat oven to 425 degrees,
• Prepare a large baking pan about 11×8 inch. Slightly oil the pan and cover the bottom of the pan with a thin layer of enchilada sauce.
• Get ready to make the veggie mix.   In a large sauté pan heat 3 tbsp oil.  Add the onions, garlic and peppers and fry until the onions are translucent about 5 minutes.  Next add the mushrooms and greens. Add salt and pepper and cook everything together until the greens are wilted and the mushrooms are tender. Next add the cooked sweet potatoes and mix-in. Taste and adjust for salt accordingly.

• Get ready to stuff the tortillas.  Warm the corn tortillas so they are pliable.  Take heaping spoonfuls of the veggie mix and place inside each tortilla. Add a little cheese and close the tortilla. Its okay if you cant close it completely, just roll as best as you can even its half open. Place the open side down. Continue stuffing the tortillas until they are all in the pan and all the veggie mixed is used up. Ladle more sauce over all the enchiladas.  Top with extra cheese and black pepper.
• Bake the enchiladas. Cover the baking dish and make for 30-40 minutes until the stuffing is warmed through and cheese is melted.  Let it it sit for 30 minutes before serving, this allows all the veggies and corn tortillas to adhere together.
• Serve with sour cream and salsa but not needed!