Sweet Potato and Kale Enchiladas Recipe

Looking for an easy Sweet Potato and Kale Enchiladas recipe? Learn how to make Sweet Potato and Kale Enchiladas using healthy ingredients.


Submitted by babeltastic

Makes 14 servings



http://www.weheartfood.com/2008/12/sweet-potato-and-kale-enchiladas.html

Recipe Ingredients for Sweet Potato and Kale Enchiladas

1 tbsp olive oil
1 onion, diced
3 poblano peppers
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp cilantro
28 oz diced tomatoes with juice
1 tsp sugar
1/2 tsp salt
1 lb sweet potatoes
4 c kale
2 tbsp olive oil
4 cloves garlic, minced
1/2 tsp ground cumin
4 oz vegetable stock
4 tbsp lime juice
1 tsp salt
1 1/2 c black beans
14 corn tortillas

Recipe Directions for Sweet Potato and Kale Enchiladas

  1. Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside.

  2. Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.

  3. Prepare the enchilada sauce : In a large, heavy-bottomed saucepan over medium heat, sauté the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion blender until the mixture is smooth and even.

  4. Prepare the filling: Cook the olive oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.

  5. Remove the lid and mix in the potatoes, vegetable stock, lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.

  6. Ready a plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a heated cast-iron pan, and the potato and kale filling.

  7. Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated pan for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.

  8. Now, place the tortilla in the casserole dish, place some of the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.

  9. Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.

  10. Makes 12-14 enchiladas

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 195.6g
Amount Per Serving
Calories
171
Calories from Fat
38
% Daily Value*
Total Fat
4.2g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
382mg
16%
Potassium
596mg
17%
Total Carbohydrates
31.2g
10%
Dietary Fiber
5.9g
24%
Sugars
3.4g
Protein
5.0g
Vitamin A 74% Vitamin C 103%
Calcium 8% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
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