Savory vegetarian enchiladas recipe

These delicious enchiladas filled with sweet potato are perfect for vegetarians that adore Mexican food! These enchiladas lack meat, but make up for it with amazing flavors! Thanks to Chef Marcela Valladolid for the recipe!

 

Ingredients

1 tablespoon salt, plus more to taste

2 pounds sweet potato (about 3 large potatoes), peeled and coarsely chopped

1 tablespoon chopped fresh thyme

1 tablespoon unsalted butter

Freshly ground black pepper

2 tablespoons vegetable oil

12 corn tortillas

1 recipe Morita, Guajillo, and Pasilla Chile Salsa (SEE BELOW), warmed

1/2 cup queso fresco, for serving

1/4 cup Mexican crema, for serving

Fresh cilantro leaves, for garnish

Directions

Combine 8 cups of water and the salt in a large, heavy pot and bring to a boil. Add the sweet potatoes and cook until tender, about 20 minutes. Drain the sweet potatoes and put them in a medium bowl. Add the thyme and butter and mash until smooth. Season to taste with salt and pepper.

Heat the oil in a large sauté pan over medium heat. Fry the tortillas lightly, one at a time, until slightly tougher, about 20 seconds per side until golden but still pliable. (They shouldn’t be crisp.) As you work, remove the fried tortillas to a work surface. Fill each tortilla with 2 tablespoons of the sweet potato filling and roll them tightly. Transfer the filled tortillas to a platter. Pour the warm salsa over the enchiladas and top with the crumbled queso fresco, crema, and fresh cilantro leaves. Serve immediately. Serves 4-6.

 

Morita, Guajillo, and Pasilla Chile Salsa

Ingredients

Makes 2 ½ CUPS

1 tablespoon extra-virgin olive oil

2 dried guajillo chiles, stemmed, seeded

2 dried pasilla chiles, stemmed and seeded

2 dried morita chiles, stemmed and seeded

3 garlic cloves

1 tomato, cored and quartered

1 tomatillo, husked, rinsed, and halved

2 cups water

Salt and freshly ground black pepper

Directions

Heat the olive oil in a heavy medium sauté pan over medium-high heat. Add the chiles, garlic, tomato, and tomatillo and cook, stirring, until the chiles are soft and fragrant, about 5 minutes. Add the water and bring the mixture to a boil. Turn off the heat. Let cool slightly. Transfer the mixture to a blender and process until smooth. Season to taste with salt and pepper.

 

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