Sweet Potato Enchiladas
Posted by The Gourmet Box on
It's almost impossible to find good sweet potatoes in Mumbai. Its a very seasonal vegetable and you can almost never find a nice plump one which has a nice bright orange color. So whenever I find a decent one even, I immediately pick one up. I absolutely love the taste of em and there are so many recipes and cuisines that you can use them in. It such a dynamic veggie and gives a subtle sweetness to the dish and elevates the taste of it. I love sweet potato fries, mash, boiled with salt - my mouth is watering already!!
I have been craving some Mexican food for a few days and so I decided to find a recipe of a dish using sweet potato. Finally I found a simple and healthy yet delicious dish of enchiladas using sweet potato.
Here is the recipe for Enchiladas:
- 1 cup brown rice, uncooked
- 3 tbsp. olive oil, separated
- 1 cups sweet bell peppers
- 2 cups sweet potatoes
- Enchilada seasoning as per your taste
- 1 can black beans, drained and rinsed (you can use boiled Rajma as well)
- 1/2 teaspoon minced garlic, optional
- 1 and 3/4 cup salsa (I used mild), separated
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro, packed with stems removed
- 1 cup red enchilada sauce
- 2 cups freshly shredded cheddar cheese, separated
- 12 white or whole-wheat tortillas
- Optional: sour cream, extra salsa, cilantro, spring onion greens
- Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups.
- Meanwhile, peel and chop (into small pieces) the sweet potatoes. In a large skillet, combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat.
- Cook until the potatoes begin to get tender (about 8 minutes) and then add in the sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes and then add in the minced garlic and black beans (or boiled Rajma). Stir for another 30 seconds to a minute.
- In a large bowl combine the sweet potato mixture with 1 cup salsa, enchilada seasoning, and cooked rice. Stir it all together really well. Add in the lime juice and chopped cilantro. Season with salt and pepper. (Increase lime juice or cilantro here if desired).
- Preheat the oven to 180 degrees C and grease a with nonstick spray. Smooth on the bottom of the pan the remaining 3/4 cup of salsa.
- Scoop about 1/2 cup of the mixture onto the left side of a white or whole-wheat tortilla. Sprinkle with a handful of cheddar cheese (you can leave it out for a healthier meal). Roll it up.
- Place the enchilada seam-side down into the prepared pan. Repeat until the pan is filled with enchiladas.
- Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. (If you use packaged and pre-shredded cheese it tends to get greasy when baked so I like to use freshly grated!)
- Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.
- Remove and enjoy immediately with sour cream, extra salsa, shredded cilantro, or chopped green onions.
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