Market Vegetable Enchiladas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Heat Scale
Submit Recipe


1/2 cup peeled, diced sweet potatoes
2 Tbs. olive oil
2 medium onions, diced
2 Tbs. minced garlic
1 small yellow squash, diced
1 small zucchini, diced
2 Tbs. chopped cilantro
1 Tbs. chopped fresh basil
3 Tbs. ancho chile purée
1 papaya, peeled, seeded and diced
4 poblano chiles, roasted, peeled and seeded
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
2 1/2 cups grated Monterey Jack cheese
Vegetable oil for softening tortillas
18 6-inch corn tortillas


Preheat oven to 350F. Bring saucepan of water to a boil. Add sweet potatoes. Cook 5 minutes, drain and set aside.

In large skillet, heat olive oil over medium-high heat. Add onions and garlic and cook, stirring often, until lightly browned, about 2 minutes. Add squash and zucchini and cook, stirring often, 30 seconds. Add cilantro, basil, ancho purée, papaya, poblanos, bell peppers and reserved sweet potatoes. Cook 30 seconds. Remove from heat. Add 1 cup cheese, season with salt and freshly ground pepper to taste and mix thoroughly. Set aside.

In medium skillet, pour in enough vegetable oil to come 1/4 inch up sides. Over medium heat, bring oil to just smoking. Using tongs, dip each tortilla in hot oil 5 seconds, then drain on paper towels. Transfer tortillas to work surface, being careful not to overlap them.

Divide vegetable mixture evenly among tortillas and roll up to form enchiladas. In baking dish, place enchiladas seam side down in snug rows. Sprinkle remaining cheese on top. Cover with foil. Bake in oven until cheese has melted, about 8 minutes. Serve enchiladas topped with salsa and/or guacamole.

Serves 6.