Tex-Megs: Spinach & Sweet Potato Enchiladas
I’ve been wanting to experiment with different types of Vegetarian Enchiladas recently, and with my (chef) brother coming in town to go to a Nuggets game with me, I had the perfect opportunity to get creative. I decided to try to make them with ingredients I already had in the fridge, which included Spinach, Avocados and Sweet Potatoes. Here’s the result!
I like to peel, chop then steam my sweet potatoes because it’s fool proof, and they cook really quickly .
It’s always important to have snacks on hand while cooking.
BG bought us a econo-sized bag of fresh spinach this week. Mmmmm sexy!
After steaming my potatoes, I pureed them and was ready to start rollin’ them up with my sauteed spinach.
In order to get your roll on with a minimum amount of frustration, heat bit of oil in a pan and cook each tortilla for about 20 seconds on each side. This will get them soft and ready to roll up.
I couldn’t resist sprinkling some feta cheese on top. (Which I subsequently learned does not melt) Here’s a close up of the filling.
I popped the tray in the oven at 350 and got to making the sauce – tomatillo salsa with a few fresh avocados.
What I learned during this process is that the Enchiladas should be smothered with sauce before they go in the oven – this helps keep the tortillas soft. They came out pretty crunchy, like taquitos, but still tasted good.
I would have liked them with some spice, so next time I’m thinking I’ll add some hatch chiles to the sweet potatoes, and stick to a green chile topping. All in all, a success for the first time out though!