Winter Enchiladas

I'm always looking for new ideas to use seasonal vegetables. I realized I hadn't made enchiladas in awhile, and then Bam! It hit me. A seasonal enchilada recipe:



Ingredients
2 large sweet potatoes, chopped
1/4 acorn squash, chopped
1/2 Anaheim pepper, diced
1 cup Frozen corn
Corn tortillas
Cranberry salsa (I love Trader Joe's cranberry & mango salsa)
Pepitas

1. Bring a pot of water to a boil and dump in potatoes and squash. Boil until soft.
2. Drain and mash with a fork. Add pepper and corn.
3. Spread a few tablespoons of the salsa along the bottom of a cassarole dish.
4. Heat a small pan. Warm the tortillas on each side for about 30 seconds. Lay a tortilla on top of the salsa in the dish. Fill with a few spoonfuls of the potato mix. Roll up.
5. After all tortillas are rolled, top with a few more spoonfuls of salsa and sprinkle with pepitas.
6. Cover with foil and bake at 375 degrees for about 25 minutes. Remove foil and bake for 10 minutes more.

A sweet alternative to your regular enchilada!