Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 bunch kale, stems removed and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8-10 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
Special equipment needed:
- Baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet over medium heat, sauté onion and garlic in olive oil until softened.
3. Add diced sweet potatoes and kale to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until sweet potatoes are tender and kale is wilted.
4. Warm the corn tortillas in the microwave or on a skillet until they are pliable.
5. In a baking dish, spread a thin layer of enchilada sauce.
6. Fill each tortilla with the sweet potato and kale mixture. Roll up and place seam side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with shredded cheddar cheese.
8. Cover the baking dish with foil and bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 330
Fat: 12g
Carbohydrates: 45g
Protein: 13g
Fiber: 9g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- Instead of kale, you can use spinach or Swiss chard.
- Instead of cheddar cheese, you can use Monterey Jack or queso fresco.
Variations:
- Add black beans or chickpeas to the sweet potato and kale mixture for added protein.
- Top with avocado slices or a dollop of sour cream before serving.
- Use green enchilada sauce instead of red for a different flavor.
Tips and tricks:
- To make the enchiladas easier to roll, warm the tortillas in the microwave or on a skillet before filling.
- Use a spoon to fill the tortillas and roll them tightly.
- If you have leftover sweet potato and kale mixture, it makes a great filling for quesadillas or tacos.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Top with chopped cilantro, sliced jalapeños, or a squeeze of lime juice.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortillas are cracking when you roll them, they may be too cold. Warm them up in the microwave or on a skillet before rolling.
- If the sweet potato and kale mixture is too dry, add a splash of water or vegetable broth to the skillet.
Food safety advice:
Make sure the sweet potatoes are cooked through before filling the tortillas to avoid any risk of foodborne illness.
Food history:
Enchiladas originated in Mexico and are a traditional dish made with tortillas filled with meat, cheese, or beans and topped with chili sauce.
Flavor profiles:
The sweet potatoes add a natural sweetness to the dish, while the kale adds a slightly bitter flavor. The enchilada sauce is spicy and tangy, and the cheese adds a creamy and salty element.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican