We were first introduced to this recipe when a friend from church brought this meal over.  I have to admit I was a little skeptical when I was told it was sweet potato enchiladas, but after one bite, I was sold.  They’re great!

Sweet potatoes are a delicious treat.  They’re naturally sweet, fairly inexpensive, and make a nice alternative to some of the regular meals we grow accustom to eating on a shoestring budget.  Sweet potato enchiladas don’t cost much, and while preparing them takes a little while, cooking them does not.  So let’s get down to it.

Ingredients:

• 1 Tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves of minced garlic (although I just used a couple of Tablespoons of minced garlic from out of a jar)
• 2 cans of kidney beans, drained
• 2 Cups water
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard (that means mustard you squeezed out of a bottle)
• A pinch of cayenne or crushed red pepper
• 3 Tablespoons soy sauce
• 4 Cups cooked and mashed sweet potatoes
• 12 10″ flour tortillas (warmed in the microwave)
• Some shredded cheese, salsa, and sour cream (optional)

The Process:

• Preheat oven to 350 degrees Fahrenheit.
• Put a pot of water on the stove top, and bring it to a boil over high heat.
• Wash the potatoes, and cut them into halves or quarters (just get them small enough that they’ll cook faster in the next step).
  
• Once the water is boiling, carefully add the potato chunks.  Let the potatoes boil until you can easily slide a fork all the way to their centers.
  
• Once the potatoes are boiled, remove them from the heat.  Drain and place them in a large bowl for mashing.
  
• Using a hand mixer or a fork (it doesn’t matter), mash the potatoes until they look like…well, like mashed potatoes.
  
• In a saucepan, heat your vegetable, and saute your garlic and onions until they’re soft.
  
• Stir your beans in with your garlic and onions, and mash them well with a fork.
  

  

• Gradually stir in water, and heat until warm.
  
• Remove the mixture from heat, and stir in your chili powder, crushed red pepper, cumin, mustard, cayenne, and so on (all your spices and other ingredients).
  
• Next, combine your mashed sweet potatoes with your mashed bean-onion-garlic-spices conglomeration–you might have to get a bigger pot or bowl for mixing in if your saucepan is too small.
  
• Spoon your mixture into the centers of your flour tortillas.
• Roll the tortillas burrito-style, place them on a cookie sheet, and heat them in the oven for about 12 minutes.
  

  

These enchiladas go great with some shredded cheddar cheese, sour cream, or salsa.

Filed under: Recipes

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