Market Vegetable Enchiladas

Ingredients

 * ½ cup peeled, diced sweet potatoes
 * 2 tbsp olive oil
 * 2 medium onions, diced
 * 2 tbsp minced garlic
 * 1 small yellow squash, diced
 * 1 small zucchini, diced
 * 2 tbsp chopped cilantro
 * 1 tbsp chopped fresh basil
 * 3 tbsp 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
 * 2½ cups grated monterey jack cheese
 * vegetable oil for softening tortillas
 * 18 x 6-inch corn tortillas

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Bring saucepan of water to a boil.
 * 3) Add sweet potatoes.
 * 4) Cook 5 minutes, drain and set aside.
 * 5) In large skillet, heat olive oil over medium-high heat.
 * 6) Add onions and garlic and cook, stirring often, until lightly browned, about 2 minutes.
 * 7) Add squash and zucchini and cook, stirring often, 30 seconds.
 * 8) Add cilantro, basil, ancho purée, papaya, poblanos, bell peppers and reserved sweet potatoes.
 * 9) Cook 30 seconds. Remove from heat.
 * 10) Add 1 cup cheese, season with salt and freshly ground pepper to taste and mix thoroughly. Set aside.
 * 11) In medium skillet, pour in enough vegetable oil to come ¼ inch up sides.
 * 12) Over medium heat, bring oil to just smoking.
 * 13) Using tongs, dip each tortilla in hot oil 5 seconds, then drain on paper towels.
 * 14) Transfer tortillas to work surface, being careful not to overlap them.
 * 15) Divide vegetable mixture evenly among tortillas and roll up to form enchiladas.
 * 16) In baking dish, place enchiladas seam side down in snug rows.
 * 17) Sprinkle remaining cheese on top. Cover with foil.
 * 18) Bake in oven until cheese has melted, about 8 minutes.
 * 19) Serve enchiladas topped with salsa and/or guacamole.