Happy Tuesday! I know, I know, the idea is Mediterranean Monday, not Mediterranean Tuesday. I’m a day late and I apologize for falling behind already.
The new year did not have a great start for me, and I will share a small glimpse with you as to why. The holidays were very busy and there was not a lot of down time. Then, just as the new year was rolling out, a family emergency came up on January 2nd, for which I had to leave work and drive three hours to a hospital emergency room to be with my family members. I was there for two days, got home at bedtime on January 3rd, and spent the next three days on an emotional roller coaster.
I will share more on this another time, because this post is dedicated to a new healthy recipe! And so without further adieu, let me get to that!
Sweet Potato Enchiladas
- 3 small or 2 medium sweet potatoes
- 8 whole wheat tortillas
- 1/2 cup cooked brown rice
- 1 can of beans of your choice (I used pinto, but I love black beans for this)
- 28 oz can of enchilada sauce, or homemade enchilada sauce
- 1 TBS ground cumin
- 1/2 TBS minced garlic
- salt and pepper to taste
- green onion pieces for garnish
- 1 recipe vegan nacho cheese sauce, recipe here
- Preheat oven to 375.
- Pierce the sweet potatoes and pop them in the microwave for a couple of minutes, until just starting to soften (this helps them cook through in the oven). Once done, peel the skin off and dice them into 1/2 inch or smaller pieces.
- While sweet potatoes are cooking, prepare your nacho cheese sauce. For mine I omitted the green chilis and used some pickled jalapenos instead, because my boyfriend likes a little more heat. I also used a couple heaping tablespoons of salsa instead of roma tomatoes, simply because this is not the best time of year for good quality tomatoes. I also like to add a bit of cumin to mine as well.
- In a bowl, mix diced sweet potatoes, rice, beans, cumin, garlic, salt and pepper and combine.
- Lay out tortillas and spoon about 1/2 cup or so of the mixture into the center, then drizzle on a spoonful or two of the cheese sauce. Wrap up tortillas and place seam side down in a baking dish. If you are not oil free, then feel free to first spray your dish with a shot of olive oil cooking spray to prevent sticking.
- Once enchiladas are all wrapped in the dish, pour enchilada sauce over the top evenly, and place the dish in the oven, uncovered. Bake for 20-30 minutes, or until the enchilada sauce is good and bubbly and the tortillas are starting to brown a bit.
- Top with green onion pieces, serve with a good spring mix salad and enjoy!
A little life hack for those with picky kids — you can swap out the sweet potatoes in the enchiladas for corn, and instead blend a fully cooked sweet potato (and even a small bit of spinach, just enough to not turn the sauce a funky color) into the enchilada sauce. I have a picky teenager who wouldn’t touch sweet potatoes, but I’ve made enchiladas using this trickery and he ate every bite and didn’t even know he was eating sweet potatoes, or spinach!
On the next Mediterranean Monday: Mushroom and Cauliflower Stroganoff.
Happy New Year, my friends!