Are you trying to add more flare into your weeknight dinners? Or maybe trying to impress the boss at the company pot luck?
Well, search no further. Let us introduce you to Sweet Potato Enchiladas.
This creative take on the classic Mexican entrée combines tradition and comfort into one bite.
Luscious sweet potato puree, wrapped in a warm-soft tortilla, sprinkled with cheese and topped with refreshing cilantro. All brought together by a succulent, home-made sauce.
Sweet potatoes are a fantastic substitute for protein, without sacrificing flavor! In fact, you may prefer it after you complete this masterpiece.
Now, this recipe requires an extensive list of ingredients, but assembling this dish is a very simple process. Plus, most of the items needed can be commonly found in most home kitchens.
With a total cook time of about an hour, you may feel you don’t have time in your busy schedule to throw this together. Well, good news! These ingredients keep great while frozen. Perfect to prep and save for another night. The only difference is adding about 20 more minutes to your total baking time.
Alright, let’s get baking. Less talk, more enchilada.
Before we get started, pre-heat your oven to 425º(F). Poke small holes in the sweet potatoes with a knife or fork, and bake them in a pan for about 40-50 minutes. You want your potatoes to be tender and soft. (alternatively- you may peel, and slice your potatoes into cubes and boil them. Either method will work for this recipe)
While the potatoes are baking, we can start on the sauce. Mix your spices and tomatoes into a medium-sized pan. Raise your sauce to a boil, then reduce the heat and simmer. Cook until the liquid begins to thicken, and your tomatoes become tender enough to mash. This usually takes about 30-40 minutes.
Muddle your tomatoes and break them down into the sauce, then mix in the vinegar and cilantro.
Now we can start on our beans. Grab a separate pan, and toss in your beans and spices. Be sure to not filter your beans, and add the liquid as well. Boil your beans for 1-2 minutes, then bring them back to a simmer. Cook until the liquid stiffens, and the beans are hot and soft.
By now, our potatoes should be ready! Remove the skin, and muddle them down into a puree consistency.
We are now ready to construct our enchiladas.
Pour about 1/3 of the sauce into the bottom of a baking pan (about 9×9, or anything similar). Now take a tortilla and dip it into your sauce, and layer it into the pan. Scoop a small bit of the sweet potato puree into the center of the tortillas. Followed by a scoop of beans, and a light dusting of shredded cheese.
Now, roll up your tortillas with the filling, being sure that the seam is facing down. Repeat until you fill your pan.
Pour the remainder of your sauce over the rolled tortillas, and sprinkle additional cheese over top.
Drop the temp of the oven down to 375º (F), and bake for 20-25 minutes. You want your cheese to be melty, with a golden-brown crust.
Let them cool for about 5 minutes, and you’re ready to eat!
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