Enchiladas Rojas
When you host a dinner party and want to blow your guests' minds.
Time to read: 5 mins | Time to make: 1 hour | Yields: 3 servings
Ingredients
2 medium sweet potatoes*, cut into bite-size cubes
1/2 onion, thinly sliced
1/2 red bell pepper, chopped
1/2 jalapeno, chopped (optional)
2 garlic cloves, minced
1/2 teaspoon of cumin
1/2 teaspoon of cayenne
1/2 teaspoon of garlic powder
1 15-oz can of black beans, drained or 275 g home-cooked black beans
2 cups of spinach, chopped (can be frozen spinach, thawed, and drained)
Salt and pepper
1/3 cup (80 g) fresh salsa
6 tortillas
1.5 cup (360 ml) enchilada sauce (store-bought or homemade**)
1/2 cup (60 g) cheddar or Monterey Jack cheese, shredded
Method
Toss potato cubes with a little bit of olive oil and salt and bake at 425°F (220°C) for 30 minutes.
If you are making enchilada sauce, you can make it now; I provided my favorite recipe in the notes. Otherwise, go to the next step.
In a large skillet, heat the oil over medium-high. Add the onions, bell pepper, and jalapeno; season with salt and pepper. Cook, occasionally stirring, until softened, 6 to 8 minutes. Stir in the minced garlic and spices and cook until fragrant, about 1 minute.
Add black beans and spinach and cook for another minute just until spinach wilts. Remove from heat.
In a large bowl, mix the baked sweet potato, cooked veggies and beans, and salsa. Taste the filling and adjust the seasoning.
Pour enough of the enchilada sauce to cover the bottom of your baking dish. Here I used a 9x9 baking dish as I did not have access to the rectangular casserole dish, which would make a better fit for enchiladas.
Take one tortilla and place it on a clean surface. Take four tablespoons of filling, place it in the middle of the tortilla, and form it into a log. Don’t put too much filling.
Roll up the tortilla and place seam-side down in a baking dish.
Repeat with the remaining tortillas; be sure to pack them tightly.
Pour the rest of the enchilada sauce over the top and sprinkle evenly with cheese.
Bake at 400°F ( 200°C) for 20 minutes.
Notes
* 500 g raw sweet potato turns into 350 g baked potato
** I used both store-bought and homemade enchilada sauce, and I like them both. I must say that it is so easy and fast to make enchilada sauce at home, so if you have 5 minutes, give it a try. I used this recipe, and I loved it.
Nutrition facts, per 1 enchilada:
Energy: 274kcal | Carbs: 41 g | Protein: 8 g | Fat: 3 g
