Entrees

Sweet Potato Enchiladas

Adapted from The Moosewood Restaurant Cooks at Home

This is a healthy enchilada recipe. The yummy sweet potato filling can also be adapted to quesadillas or tacos!

Prep Time

45 minutes

Cook Time

30 minutes

Yield

8 Servings

Ingredients

2 onion (medium-sized)
3 cloves garlic
2 tablespoons olive oil
6 cups sweet potato
1 teaspoon oregano, dried
1 1⁄2 teaspoons chili powder
3 teaspoons cumin, ground
1 pinch cayenne pepper
2 cups salsa
8 tortilla, corn (or flour)
2 cups cheese, cheddar

Instructions

Preheat the oven to 350º.

In a large skillet, saute the onions in the olive oil until they are translucent. Add the garlic, grated sweet potato, and spices. Cook covered for 10 minutes, or until sweet potatoes are soft, stirring frequently. Add a few tablespoons of water if the sweet potatoes start sticking to the bottom of the pan. When the sweet potatoes are tender, add salt and pepper to taste.

Remove the sweet potato filling from the heat.

Spread 1/2 cup of salsa over the bottom of a 9x13 pan. Fill each tortilla with sweet potato filling and a pinch of cheese, rolling each up and fitting them tightly into the pan. When all the tortillas are filled. Cover the tortillas in the pan with a generous layer of salsa. Top the pan with the remainder of the cheese. Bake in the oven until the cheese is bubbing and beginning to brown.

Serve warm.