Aug 10

Aug 10 Sweet Potato Enchiladas

Enchiladas are awesome!!
I think most people know that I love all Mexican food, enchiladas are one of my favourites.

As much as I love them I can't do the corn tortilla option regularly, I am always looking for alternatives that let me enjoy my favourite meals. For this one, I decided to try thinly sliced sweet potato as the alternative.

As alternatives go this is great and not as filling as the traditional corn tortilla option.

Sweet Potato Enchiladas

Sweet Potato Enchiladas Recipe

Ingredients

Sweet Potato Enchiladas ingredients

3 sweet potatoes, sliced thin a mandolin

450g minced beef

½ onion diced

2 garlic cloves, minced

50g green pepper diced

½tsp. ground cumin

¼tsp. chilli powder

¼tsp. sea salt

¼tsp. black pepper

3-4tbsp. Coconut Oil

Enchilada sauce

Instructions

Preheat oven to 170 degrees C/ 330 degrees F.

Use a mandolin to slice your sweet potatoes lengthwise thinly – I find that using a knife means you don't get even thickness, so I use a mandolin.

Heat up a large pan and brush the inside with coconut oil.

When the pan is hot add some of your sweet potatoes.

Cook your sliced sweet potatoes until they are soft, don't let them get crispy this will make them difficult to use later. Work in batches to ensure they cook properly.

When cooked remove excess oil with some kitchen towel and chill while you prepare your meat.

In a pan add a little oil then the minced garlic cloves and onion.

When the onion becomes translucent, add in your minced beef along with your green chillies and spices.

Allow everything to cook, break up the minced beef and allow all of the flavours.

to incorporate.

Add a spoonful of sauce on the bottom of a baking dish.

Build the enchiladas by taking 3 slices of a sweet potato and overlap them to create a fan.

Spoon some of the meat mixture into the centre of the sweet potato.

Wrap the meat with the sweet potatoes, tuck the ends underneath to create a tortilla type roll.
Repeat with the remaining sweet potatoes.