- 1 large sweet potato
- 4 ounces shredded sharp cheddar cheese
- 8, 6 to 8” corn/flour tortillas
- 1, 28 ounce can of whole tomatoes
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 cup fresh cilantro, minced
- 2 tablespoons apple cider vinegar
- 1 ½ cups pinto beans with liquid (or 1 can of beans, with liquid)
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
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.
- Pre-heat the 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. If we want our potatoes to be tender and soft. (alternatively- we may peel, and slice potatoes into cubes and boil them.
- Mix the spices and tomatoes into a medium-sized pan. Raise the sauce to a boil, then reduce the heat and simmer. Cook until the liquid begins to thicken, and the tomatoes become tender enough to mash. This usually takes about 30-40 minutes. Muddle the 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 the beans and spices. Be sure to not filter our 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.
- Pour about 1/3 of the sauce into the bottom of a baking pan (about 9x9, or anything similar). Now take a tortilla and dip it into the 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 the tortillas with the filling, being sure that the seam is facing down. Repeat until fill the pan. Pour the remainder of the 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. Cheese to be melty, with a golden-brown crust. Let them cool for about 5 minutes, and they’re ready to eat! Enjoy!