Ingredients with Measurements:
- 6 corn tortillas
- 2 medium sweet potatoes, peeled and diced
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1 can of diced tomatoes
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or food processor
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
3. Add the diced sweet potatoes to the skillet and season with salt and pepper. Cook for 10-12 minutes or until the sweet potatoes are tender.
4. In a blender or food processor, puree the can of diced tomatoes until smooth.
5. Pour the tomato puree over the sweet potato mixture and stir to combine. Cook for an additional 5 minutes.
6. In a separate non-stick skillet, heat each corn tortilla for about 30 seconds on each side until soft and pliable.
7. Spoon the sweet potato and tomato mixture onto each tortilla and sprinkle with shredded cheese. Roll up each tortilla and place seam-side down in a baking dish.
8. Bake the entomatadas for 10-12 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 6 entomatadas
Nutritional information:
Calories per serving: 190
Fat: 8g
Carbohydrates: 23g
Protein: 7g
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- If you don't have canned diced tomatoes, you can use fresh tomatoes instead.
Variations:
- Add cooked black beans or refried beans to the sweet potato mixture for added protein.
- Top the entomatadas with sliced avocado or a dollop of sour cream.
Tips and tricks:
- To make the entomatadas easier to roll, heat them in the microwave for 10-15 seconds before filling.
- If you prefer a spicier dish, add a diced jalapeño pepper to the sweet potato mixture.
Storage instructions:
Store leftover entomatadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the entomatadas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the entomatadas on a colorful plate with a side of fresh salsa.
Garnishes:
Fresh cilantro, sliced avocado, sour cream, or diced tomatoes.
Pairings:
Serve with a side of Spanish rice or a simple green salad.
Suggested side dishes:
Spanish rice, black beans, or a green salad.
Troubleshooting advice:
If the tortillas are cracking when rolled, they may be too dry. Heat them in the microwave for a few seconds to soften them up.
Food safety advice:
Make sure the sweet potatoes are cooked through before serving to avoid any risk of foodborne illness.
Food history:
Entomatadas are a traditional Mexican dish that originated in the state of Morelos. They are similar to enchiladas but are typically filled with a tomato-based sauce instead of chili sauce.
Flavor profiles:
The sweet potatoes add a natural sweetness to the dish, while the tomato sauce and cheese provide a savory and tangy flavor.
Serving suggestions:
Serve the entomatadas as a main dish for a vegetarian meal or as a side dish for a Mexican-inspired feast.
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Region: Mexican