- 8 oz Mezzetta Deli-Sliced Tamed Jalapeno Peppers, drained and chopped into small pieces
- 16 oz Mezzetta Roasted Red Bell Peppers, drained and chopped into small pieces
- 6 flour or flour/corn mixed tortillas, medium to large size
- 2 cups sweet potato, peeled and chopped
- 3 garlic cloves, minced
- 3 cups baby spinach, chopped
- 1 can black beans (14 oz), drained and rinsed well
- 1 red onion, medium, diced
- 16 oz tomato paste
- 3 cups vegetable broth (low sodium)
- 4 Tbsp + 1 tsp olive oil
- 3 Tbsp + 1 tsp chili powder
- 3 tsp cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp + 1/4 tsp sea salt
- 4 Tbsp flour
- 1 Tbsp lime juice (fresh squeezed)
Let me tell you, everyone loves that amazing taste of the grill during a summer BBQ. I mean seriously, who doesn’t love a fresh-grilled bell pepper that exudes flavor from summer grilling? However, during the Texas summer, it is scorching hot outside, and although that’s how I like my food to taste, filled with flavor and spice, it’s unbearable to stand outdoor grilling. That’s one of the many reasons why I love using Mezzetta Peppers – they taste like they just came fresh off the grill, bursting with that ‘summer grilling’ flavor and cooked to perfection – but I don’t have to stand out in the Texas heat! Mezzetta has 5 delicious varieties of peppers that are scrumptious to eat, and I wanted to experiment with not just 1, but 2 of their flavorful peppers in my recipe for Spicy Summer Enchiladas with Mezzetta Peppers.
Being born and raised in the great state of Texas, you could say that we love our Mexican food. I pretty much eat Mexican food all the time. Today’s recipe for Spicy Summer Enchiladas with Mezzetta Peppers fulfills that amazing, Mexican flavorful recipe with the perfect spicy and grilled peppers that are right out of the Mezzetta Pepper jars. It just like you are doing some summer grilling, but you just pop open the jar, and voilà! They are the whole enchilada…pun intended. Did you know:
Mezzetta Peppers are the #1 jarred peppers in the U.S. Yes, let that soak in…you heard that right…number 1, or should I say numero uno! That’s because they harvest their peppers at the peak of ripeness. Their peppers come from local farmers from around the world and Mezzetta brings the delicious flavors to life with their proprietary brines. My mouth is watering just thinking about them. I’m ready for that summer grilling and summer BBQ flavor!
We are kickin’ up the spicy summer heat with our Spicy Summer Enchiladas with Mezzetta Peppers!
Make the Enchilada Sauce First:
- In a medium pot, heat 3 Tbsp oil on medium. Add the flour and stir until it’s thin.
- Add in 2 tsp garlic powder, 1 tsp onion powder, 2 tsp cumin, 3 Tbsp chili powder, and 1/4 tsp cayenne pepper and mix until it is all combined. Continue cooking for a few minutes. At this point, you want to be able to smell the sauce.
- Add in the tomato paste and the vegetable broth and stir until it is smooth.
- Bring the sauce up to a simmer and cook over low/medium heat for approximately 5 minutes.
- Mix in 1/2 tsp salt. Once the sauce has thickened, it is complete.
Now, for the enchiladas!
- Preheat the oven to 350 degrees.
- Bring a medium pot of water to a boil. Once boiling, add the sweet potato. Simmer uncovered for 10-15 minutes until they are soft. You can always check this by sticking a fork or a toothpick in it. Once they are soft, drain them and set aside in a bowl.
- In a big skillet, mix together the 3 cloves of minced garlic, diced onion, and 1 Tbsp + 1 tsp of olive oil. Let it saute for approximately 4 minutes on medium heat just until the onions are soft and translucent.
- Once the onions are translucent, add the Mezzetta Roasted Red Bell Peppers, Mezzetta Deli-Sliced Jalapeno Peppers, spinach, black beans, sweet potato, and a pinch of salt and pepper. Cook until the spinach becomes wilted on medium to high heat. This will take approximately 4 minutes.
- Once the spinach is wilted, add in the lime juice, 1 tsp cumin, 1 tsp chili powder, 1/4 tsp sea salt, and 2 1/2 cups of the enchilada sauce.
- Lightly oil a large baking dish (rectangular works the best).
- Spread 3/4 of a cup of the sauce evenly on the bottom of the pan.
- Then spoon the filling into each tortilla, rolling it and putting it in the pan as you go one by one. Flour or flour/corn mixed tortillas seem to hold up the best with this recipe.
- Once all rolled tortillas are in the dish, spread the enchilada sauce on top of all the tortillas. You can set some sauce aside if you like to have sauce for dipping.
- Bake for approximately 23 minutes uncovered. The timing will vary between 20 to 25 minutes depending on your oven.
- Top with avocado, green onion, or any other topping you’d like and serve.
This recipe sure does bring the summer heat so it’s nice to add avocado on top to cut down the heat a little bit.
Mezzetta is having a Bold, Bright Summer Giveaway that matches just how bold and flavorful their peppers are! Below is a list of the 11 prizes which include Weber grills and entertaining items! You don’t want to miss out! You can enter the Mezzetta Bold, Bright Summer Giveaway here!
- Grand Prize (1): Weber® Spirit® E-310™ gas grill (ARV $499.00) + Weber® 3 Piece Tool Set (ARV $22.99) + 5 jars of Mezzetta Peppers + Summer Entertaining Kit (Cooler, Wooden Cutting Board, Apron, Towel, Beachball)
- Runner-ups (10): Weber® ORIGINAL KETTLE® 18” charcoal grill (ARV $79.00) + Weber® 3 Piece Tool Set (ARV $22.99) + 5 jars of Mezzetta Peppers + Summer Entertaining Kit (Cooler, Wooden Cutting Board, Apron, Towel, Beachball)
Please let us know what you think about our recipe for Spicy Summer Enchiladas with Mezzetta Peppers!