I took this picture before I baked it at a class so that is why the cheese is un-melted.- just picture it gooey and so good!!!
This is a fabulous filling meal. Sweet potatoes are such a power house of nutrients. They are loaded with Vitamin A,C,and D. Those vitamins help boost your immune system as well as increase the elasticity in your skin which means fewer wrinkles ladies! Plus they taste amazing. If you are not a sweet potato lover try these enchiladas you might change your mind!! To get an extra dose of sweet potatoes, these fries, are always a hit at our house.
I prefer the salsa to the pre made enchilada sauce, because in general I have found the ingredients are a lot cleaner in commercial salsas. Not all, but a lot of the commercial green enchilada sauces, have hydrogenated oils and a huge list of ingredients that are un-recognizable. As you can see in the ingredient picture I like to buy my spices in bulk. I save a lot of money that way. I buy my spices from Penzy’s– the absolute BEST spices, and they are a good price, or from Asain or Latin markets. Someone told me that even in the latin section of a chain grocery store you can buy spices in bags like this that are a lot cheaper than one aisle over.
You can make these enchiladas with or without the onions, the onions just give them one more dimension of flavor that I like.
This meal also freezes beautifully. In fact it is one of the meals that we make in my freezer meals class. To make these enchiladas a little creamier you can add a shmear of cream cheese in with the filling while rolling the enchiladas.
To freeze these: I like to make the enchiladas and then freeze them in a glass dish or you can freeze them in the tin take away’s you get at the dollar store. Make a note on them that you bake them at 350 for 20-25 minutes. If you put them straight from the freezer into the oven allow them a little more time to defrost and cook. The consistency when they are frozen is more like a casserole, but still so good and a healthier option to a lot of frozen meals.
Coming up on the blog Isaiah’s chocolate birthday cake recipe, and a video how to make your own gogurts!!
Sweet Potato Enchiladas with Caramelized Onions
recipe based from Gluten Free Goddess
- corn tortillas (10-12)
- 2½ C chopped sweet potato
- 1 can (15 oz.) black beans
- 1 can (4 oz.) fire-roasted diced chilis
- 1 tsp. cumin
- 1 tsp. coriander
- ¼ C cilantro, chopped
- 2 limes
- salt and pepper to taste
- 1 large jar tomatillo salsa (good quality; check for real ingredients, I like thick and chunky)
sharp cheddar cheese (optional)
- Preheat oven to 350°.
- Put the sweet potato in the oven while it is warming up to roast. I put mine on a cookie sheet so the sugar doesn’t drip down to the bottom of my oven.
- Cook the potatoes until fork tender and the skin is starting to peel away. This can be done in advance. In fact save yourself some time and roast a bunch of veggies at the beginning of the week to use in your meals.
- When the potato is cool enough to handle, peel and chop into cubes. Add the sweet potato to a bowl.
- To the bowl add the black beans, cumin, coriander, cilantro, roasted chilies, and salt and pepper.
- In a 9×13 glass baking dish, pour a little bit of sauce in the bottom. This keep the tortillas moist and helps them to not break on you.
- Heat up a small amount of oil in a frying pan and put your tortilla in the frying pan to get it hot and soft. Once the tortilla is hot put it in the saucy glass dish and put the sweet potato filling and caramelized onions (recipe below) down the center. Roll it like a cigar, not that you are an expert cigar roller but just so you get the mental picture.
- Place the tortilla seam side down in the glass dish and continue to fill all of the tortillas until the mixture is gone.
- Pour the salsa on top of them and sprinkle cheese on top.
- Cover the pan with foil and bake for 15 min. Remove the foil and bake 10 min. more. If you want a crunchy top, broil them at the end for a couple of minutes. Garnish with salsa, guacamole, and fresh cilantro.
If not eating right away skip step 9 and freeze them.
- 1 tsp. olive oil
- 1 tsp. butter (or use another 1 tsp. of olive oil instead)
- 1 med./lrg. onion
- ½ tsp. Sucanat
- Melt butter and olive oil in a large frying pan, then add the onion. Cook until soft, then
add the Sucanat. Continue to cook 20 min. until brown and caramelized.