Sweet Potato “Enchiladas”

7 07 2010

I love enchiladas, I love sweet potatoes – I LOVE sweet potato enchiladas! Below you will find the recipe for my favorite meal. The recipe is simple, takes a small investment in time and rewards big with large quantities and big flavor. I particularly love this using my favorite tomatillo sauce recipe.

sweet potato enchiladas


Ingredients:

•2 large sweet potatoes, diced small
•1 large cooking onion, diced
•1 1/2 Tbs vegetable oil
•1 Tbs ground cumin
•2 tsp garlic powder
•1/2 tsp salt
•6 cups tomatillo sauce (32 oz. pre-made salsa verde can be substituted)
•12 corn tortillas, cut into halves
•2 cups shredded Cheddar cheese (yellow or white – whatever you prefer)
•2 cups Monterey jack


Directions:

1. Preheat oven to 450º F.
2. Toss sweet potatoes, onion, vegetable oil, cumin, garlic powder and salt and place in a large casserole dish.
3. Bake for 15 minutes. Remove from oven, stir and bake an additional 10 minutes until edges are brown.
4. Once baked, remove sweet potatoes and turn down the oven to Preheat oven to 375º F.
5. Spray a large casserole dish with non-stick cooking spray. And then spread 1/2 cup of sauce in the bottom.
6. Take 4 tortillas and layer to cover the bottom of the dish.
7. Spread 1 1/2 cups of sauce over the tortillas.
8. Spread half of the sweet potato mixture over the tortillas.
9. Sprinkle 3/4 cup of each cheese over the sweet potatoes.
10. Take 4 tortillas and layer to cover the sweet potatoes.
11. Repeat steps 7 through 10.
12. Spread another 1 1/2 cups of sauce over the tortillas and sprinkle the remainder of the cheese over the top.
13. Loosely cover the dish with foil and place in the oven (set to 375º F). Bake for 20 minutes until cheese is melted and sauce is bubbling.
14. Optional: Remove foil and turn oven up to 500º F. Bake on top rack until starts to brown.


Recommended Serving Instructions:

This dish is great by itself. However, my ideal dinner is this served with short grain brown rice, refried black beans, a small side salad (of baby spinach, grape tomatoes and red onion), and a little fresh salsa and sour cream. Yum!


Tips:

•So, as I’m sure you could tell, this is not exactly a recipe for enchiladas. I like to make this more lasagna style because a) it’s easier, b) it gets you more filling without having to use TONS of tortillas (but without seeming like there is not enough tortilla), and c) I always mess up enchiladas when I serve them, so this just makes it messy to begin with, allowing you to say “it looks like that on purpose!.”
•If you do want to make this into actual enchiladas (as I occasionally will), just make individual enchiladas by dipping tortillas into the sauce (you’ll need probably closer to two dozen tortillas), and fill with 1/4 cup of filling and a large sprinkle of each kind of cheese. Wrap and place seam side down in a casserole dish. Cover with extra sauce and sprinkle with cheese and bake as instructed above.
•You can really use any quality tortilla for this dish because it will soak up the sauce and melt into the dish. However, if you make enchiladas, I recommend trying <a href="https://beetnikrecipes.com/2010/06/23/favorite-things-1-tortillas/"these hybrid tortillas – it will make wrapping easier. If you use a less flexible corn tortilla, simply wrap in foil and bake for 10 minutes at a low temperature and that should help.


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Tamale Pie

20 05 2010

This is a casserole-style, tamale-inspired dish, fusing fresh vegetables with earthy spices and a mild polenta crust. This recipe is based on one I came across in Vegetarian Times (view it here), but I have tweaked it some (namely the filling and proportions) to make it more veg-centric and gritty.

tamale pie


Ingredients:

Filling
•1 Tbs vegetable oil
•5 cloves garlic, minced
•1 large yellow onion, diced
•1 medium zucchini, diced
•1 1/2 peppers (a combination of red, yellow and/or green), diced
•1 Tbs chili powder
•1 Tbs ground cumin
•1 tsp oregano
•1 15-oz can black beans, rinsed and drained
•1 15-oz can tomato puree
•3/4 cup frozen corn kernel
•1/4 cup chilled water
•2 tsp flour

Topping
•2 cups water
•1 cup dry polenta or corn grits
•1/2 cup grated sharp cheddar cheese


Directions:

1. Heat oil in large sauce pan over medium heat. Sautee garlic and onion for 5 minutes.
2. Add zucchini, bell pepper, chili powder, cumin and oregano. Stir and cook an additional 5 minutes.
3. Stir in beans, tomato puree and corn. Cook for 1 minute.
4. Mix cold water and flour and add to vegetable mixture. Cook 3 minutes; sauce will thicken slightly.
5. Season with salt and pepper to taste.
6. Preheat oven to 375ºF.
7. Bring 2 cups of water to boil. Stir in polenta and simmer on medium-high heat for 5 minutes.
8. Remove from heat and stir in cheddar cheese.
9. Coat 9×13″ casserole dish with cooking spray.
10. Spread vegetable filling into dish. Spread polenta topping evenly on top, making sure it touches the edges.
11. Bake 30 minutes. The filling should bubble slightly and the top will become golden brown.
12. Let stand 5 minutes or more and serve.


Recommended Serving Instructions:
Serve with fresh salad greens, avocado and sour cream.