Serves: 6 – 8 | 30 minutes to cook
Recipe by: Claudia Zapata-Elliott, MS, RD
My husband is obsessed with enchiladas, and if we're frequenting a Mexican restaurant, Sean orders some version of green or red enchiladas. The saucier, the better.
I've always avoided making them at home because I thought they were too greasy and so much work. Also, messy. But they don't have to be cheese bombs to be delicious, and once you have the sauce and fillings down (which you can easily make ahead), the assembly is quick and so worth it. So is the extra step of making your homemade enchilada sauce.
The fillings are up to your imagination – I like keeping them vegan, and this sweet potato and black bean combo with some kale ribbons is heart-healthy and does not disappoint. But feel free to fill it as you please. Butternut squash, zucchini, carrot, poblano pepper, corn, chicken, shrimp – all would work well here in any combination you and your family would enjoy.
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
- Toss the cubed potatoes with an avocado or olive oil drizzle and salt and pepper. Place on the sheet pan (make sure to spread out so they roast, not steam), and roast for about 12 mins until soft and a little golden brown (since they are in small cubes, they will cook faster).
- Prepare the enchilada sauce: in a saucepan, place dried chile guajillos in enough water to cover the chiles. Boil for 2 minutes. Remove the chiles but keep the water on hand. Place the chiles in a blender with oregano, vinegar, and about 2 cups of water. Add the water slowly, adjusting the amount, if necessary, until you have desired consistency (it should be soupy)— lace in a shallow bowl and set aside.
- In a sauté pan, heat the olive oil and sauté the onions, garlic, and jalapeno until softened, about 5 minutes. Old in the roasted sweet potatoes and the drained beans. Dd, most of the kale ribbons, reserving a few for garnish. Cook on low for another 5 minutes until heated through—fold in the cilantro—place in a bowl, and set aside. W pe down the sauté pan.
- Set up your enchilada station: a stack of tortillas, followed by the sauce in the shallow bowl, and the cleaned, large sauté pan, sweet potato/black bean/kale mix, and a large platter to assemble the enchiladas.
- Set the sauté pan on the stovetop and the temperature on medium-high to high (you want it to be hot); then, one at a time – add a bit of oil to the pan and quickly dip the tortilla in the sauce and using tongs or a spatula, carefully in the oil, turning over once for just a couple of seconds per side—r move and set aside on the platter. R peat for 4 or 5 tortillas, lay them flat on the platter, then fill them and roll. Set them aside on a Pyrex dish or platter. R peat – dipping each tortilla in sauce and oil individually but serving a few at once.
- Top with extra kale ribbons and a sprinkle of feta cheese and avocado slices. Like it saucy? Drizzle on the enchiladas with extra enchilada sauce in the microwave or stovetop.
- 2 Medium Sweet Potatoes, Cut into 1/2" Cubes
- Olive Oil and Avocado Oil
- Salt & Pepper
- 6 Ounces of Dried Chile Guajillo, Stems & Seeds Removed
- 1 Teaspoon Dried Mexican Oregano
- 1 Teaspoon White Wine or Champagne Vinegar
- 1/2 Onion, Finely Chopped
- 1 Jalapeno, Seeds & Stem Removed, Finely Chopped
- 2 Large Garlic Cloves, Minced
- 1 Can of Black Beans, Drained
- 1 Bunch of Lacinato Kale, Remove Stems & Slice into Ribbons
- 1/2 Cup Chopped Cilantro
- Corn Tortillas (those a few days old work best!)
- 1/2 Cup of Crumbled or Vegan Feta
- 1 Avocado, Sliced
About the Author
Claudia Zapata Elliott, MS, RD is a health ambassador for Methodist Healthcare, a nutrition consultant, and the creator of The Diplomacy Diet. This nutrition consulting practice helps women negotiate their way to better health and broker peace with their bodies.