I was born on the wrong side of the border. Or maybe I’m just a true Texan. Either way, I love Tex-Mex: tacos, burritos, tamales, enchiladas, salsa.
JD and I spent 3 years in Arkansas together, and extremely disappointed does not even begin to describe how we felt about the Mexican food there. I mean, who doesn’t put cilantro in their salsa? Would like you some more tortilla with that oil?
But now we are back in the motherland of Tex-Mex, and we eat that blessed food weekly in whatever form it takes. Lately, I’ve been including enchiladas in our circulation because they just have a wintery feel to them.
Try not to eat them too fast.
Sweet Potato and Kale Enchiladas
Whole wheat or organic corn tortillas (10)
32 oz crushed tomatoes
15 oz of diced tomatoes (these can be fire-roasted)
3-4 tsp. cumin
3-4 tsp. chili powder
2 tsp. Southwestern seasoning
Dash of cayenne
15 oz of black or kidney beans (you could double this)
Bunch of dino kale
4 large sweet potatoes
1 bunch cilantro, chopped
1 sweet onion, chopped
2 cloves garlic, minced
3-4 tsp. of cumin (to taste)
3-4 tsp. of chili powder (to taste)
3-4 tsp. of sea salt
Dash of liquid smoke
1/4 c. of salsa of your choice (I use a smoky flavor)
Heat oven to 350 degrees.
Mix together ingredients for sauce in a pot and let simmer covered on medium heat while the rest of the prep takes place. Stir occasionally.
Chop and boil sweet potatoes until soft. Meanwhile, chop veggies for filling and put in a big bowl. Once sweet potatoes are done, mash them in the bowl with the veggies (it’s okay if it’s chunky).
Add 2-3 heaping spoonfuls of filling to a tortilla and roll up. You may also choose to spoon in a little of your sauce in each enchilada. It’s up to you! Place with edges on the bottom in 13×9 pan. Continue doing so until all tortillas or all filling is used up. You may need to use 2 pans.
Pour sauce over enchiladas. It should reach the brim of the pan. Bake enchiladas for 20-30 minutes.
How do you make plant-strong enchiladas?