What do you get when you cross a burrito with an enchilada?

An enchilito? Or maybe it's a burrlada? Could it be an enchurrito? Either way, that's what I had for dinner last night and man, was it good. With the challenge of creating a delicious yet rib-sticking recipe with the spotlight shining brightly on seasonal winter vegetables, I'd say mission accomplished. Starting off with a mass of those clear produce bags in front of me, I figured an enchilada would be the perfect vessel to transport these winter delights from plate to mouth. But half way through the creation of this dish, I realized that I didn't want to go for a traditional enchilada. Instead, I wanted to preserve the earthiness of the ingredients and let them play off of each other and not be stifled by a pool of sauce. So out of the oven came two things: 1. the knowledge that smoked Gouda cheese, while delicious in this dish, does not have very good melting capabilities and 2. a deliciously hearty piping hot plate of winter vegetable enchurritos (I think I like that name the best).

At first bite, you get the flaky crunch of the tortilla and then you get a mouthful of numerous vegetables of varying textures followed by the heat of a chipotle pepper sauce and punctuated by bright cilantro. Simply put, it's like a fiesta in your mouth. Full of bright flavors that keep your taste buds guessing and stomach craving more, this dish is a perfect cure-all for any sort of winter blues.
I'd also like to give a very special thanks to my 8 1/2 months pregnant friend Sara who graciously allowed me to take over her kitchen, humored my challenge and served as my guinea pig for last night's recipe creation.
Winter Vegetable Enchurritos
Special note: this recipe made a lot, about 20 enchurritos (we had planned to make a big batch because these will freeze well, perfect for a new Mom to have on hand.)

- 16 medium sized whole wheat soft tortillas
- Cheese (Gouda was great but if you want strings of cheese, you might want to just try a basic cheddar)

For the filling-
- 4 medium sized sweet potatoes, peeled and cubed
- 4 carrots, peeled and cut into sticks
- 2 medium red peppers, seeded and cut into strips
~ 3 cups baby spinach
~ 1-2 tbs cumin
~ a couple pinches of cinnamon
- 2 onions, cut big and caramelized (see how to caramelize onions at the bottom)
~ 3-4 cloves of garlic, minced
- Goat cheese (enough for each tortilla to get a nice thin layer on one side)
- Extra virgin olive oil for the pan
- Salt and pepper to taste

For the sauce
- 3 cups Greek yogurt (or sour cream)
- 1-2 chipotle peppers (or more if you're up for it!)
- A couple of splashes of milk
- A generous handful of fresh cilantro
~ 1 tsp. smoked paprika
To make the filling, start by boiling the sweet potatoes until tender. Set aside. Lightly coat the bottom of a large frying pan and add the minced garlic and let that cook on medium-low for 2-3 minutes (keep an eye on the garlic, it can burn quickly!) add the carrots and saute for 2-3 minutes on medium heat. Add the red peppers and let that cook for another 2-3 minutes. (The vegetables should still have a subtle snap to them). Add the sweet potatoes and caramelized onions. Gently stir in the cumin, cinnamon, and salt and pepper, being careful not to mash the sweet potatoes. Take the pan off the heat. Next create an assembly line with the tortillas, fresh spinach, sweet potato vegetable mixture and goat cheese. Take a tortilla and spread a thin layer of goat cheese on half. Line up a small handful of fresh spinach on top of the goat cheese and then top with a big spoonful of sweet potato mixture. Wrap the tortilla tightly and place in a greased 9x13 pan. Continue this process of assembling the tortillas and tightly packing them into the pan. When you've covered the bottom of the pan with the tortillas, add the shredded cheese and bake in the oven at 400 until the edges start to brown and the cheese melts.
While the enchurritos are baking, mix the Greek yogurt (or sour cream) with the cilantro and desired number of chopped chipotle peppers. Sprinkle in the smoked paprika and add splashes of milk until it becomes a thicker sauce-like consistency. Serve this to top off the enchurritos.

**How to make caramelized onions

Peel an onion and chop it into large pieces. Lightly coat the bottom of a pan in extra virgin olive oil. Add a light dusting of salt and toss to combine. Let the onion sit (don't stir too much) on medium heat. Keep an eye on them so that they don't burn and give them a toss every once and a while. The onions will start to break down, get super sweet and turn a soft brown color. It takes a little while to get the desired color and consistency but it is so worth it!

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