Hello friends!

This video is the saved version of the enchiladas I made last week. I know many of you want a very specific recipe, but what I care so much more about is that you see here is how you can improvise on a recipe.

You can:

1. Use one leftover (the sweet potato) to inspire an entire dish
2. Take a risk (the goat cheese)
3. Make game time decisions (using the ample street corn sauce cubes to invent a sauce for the top)

I do know many of you would still like some sort of recipe, so here’s  a rough estimate of what I used:

• 1 bag Trader Joe’s Mexican street corn 
• 1 can (drained and rinsed black beans)
• 2 cups roasted sweet potatoes* 
• 1/3 c crumbled goat cheese
• 8 tortillas
• splash of whole milk or half and half
• 1/3 c salsa (add more salsa if you like; you really can’t hurt these!)

*My sweet potatoes (because they were leftover) were diced but yours don’t need to be. You could simply roast 2 sweet potatoes in the oven whole. You simply wash them, pat them dry, poke a few holes in them, then roast on a sheet pan at 425 degrees for approx. 45 mins (or until fork tender). Or heck, microwave them! Poke holes, wrap in a damp paper towel, and microwave anywhere from 3-8 minutes. I often microwave, then squeeze and if they still feel hard I microwave them for longer. Either way, you then allow them to cool a bit and spoon out all the insides to mix with the other ingredients. 

TO MAKE:

1. I started by throwing the roasted sweet potato in a bowl and adding the goat cheese. 
2. I then went to cook the frozen street corn in a pan and took a few of the frozen flavor cubes from the bag and put them aside; I proceeded to cook the street corn as the directions said. (You can take this step to saute any other veggies you have and want to use, such as peppers or onions.)
3. Once cooked, I added the street corn to the bowl with everything else and used the already dirty pan to melt down the (approx. 5) flavor cubes.
4. To this I added a splash of half&half and a little (like 1/3 c) salsa.
5. Once that was cooked and all mixed together, I set it aside and assembled the tortillas.
6. I filled each tortilla with approx. 1/3 c of the sweet potato, black bean, corn, goat cheese mixture and put them in a 9×13 dish, with the folded side down so they wouldn’t unfold.
7. I then poured the salsa topping mixture over them all, and topped with shredded cheese.
8. Baked in a 350 degree oven for 25 minutes. I covered for the first half and uncovered for the final 10 minutes. Optional additions: avocado, cilantro, a squeeze of lime, sour cream.

FREEZING: You could absolutely make a batch of these and freeze them to reheat at a later date. Simply make as directed in a foil pan, cover, and freeze.

REHEATING: Defrost then bake as directed. If baking from frozen, add 20-30 minutes to the cooking time and bake covered until the last 15 minutes. Uncover for the final 15 to get the cheese nice and bubbly.

I hope you get a chance to make these and enjoy! But more than anything, I hope this encourages you to get creative in the kitchen!

Trader Joe’s Mexican Street Corn Inspired Enchiladas

Recipe by KateCourse: Freezer Friendly, Meatless, Suppertime, Veggies

Ingredients

• 1 bag Trader Joe’s Mexican street corn

• 1 can (drained and rinsed black beans)

• 2 cups roasted sweet potatoes

• 1/3 c crumbled goat cheese

• 8 tortillas

• Splash of whole milk or half and half

• 1/3 c salsa

Directions

• Throw the roasted sweet potato in a bowl and adding the goat cheese
• Cook the frozen street corn in a pan but remove a few of the frozen flavor cubes from the bag and put them aside
• Once cooked, add the street corn to the bowl with everything else and use the already dirty pan to melt down the (approx. 5) flavor cubes
• Add a splash of half & half and a little (like 1/3 c) salsa
• Once that is cooked and all mixed together, set it aside and assemble the tortillas
• Fill each tortillas with approx. 1/3 c of the sweet potato, black bean, corn, goat cheese mixture and put them in a 9×13 dish, with the folded side down so they won’t unfold
• Pour the salsa topping mixture over them all, and top with shredded cheese
• Bake in a 350 degree oven for 25 minutes

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Roasted Red Pepper Pasta Simple Vegetable Soup Roasted Green Beans 6-Ingredient Creamy Tomato Basil Soup