Recipe // Beef + Sweet Potato Enchiladas
Last week we tried this recipe for
. I ended up putting sour cream and cheese on half of them for Seth, but over all we quite enjoyed the recipe. I liked them so much, and had left over tortillas, I decided to make my own, non-vegan but dairy free version of the dish.
I basically just threw ingredients into a tortilla, rolled 'em up, poured some enchilada sauce over top, and threw 'em in the oven for a few minutes. But they turned out delicious! And they were even better the second day. I wish we still had some because I could have eaten them for dinner every night for a week. These enchiladas are pretty much the perfect dish for cold winter nights because they will fill you and warm you right up.
Beef + Sweet Potato Enchiladas
or store-bought enchilada sauce
1 Tbsp olive oil
1 small red onion, diced
1 lb ground beef
2 Tbsp taco seasoning
2 tsp cumin
2 medium-large sweet potatoes
2 cups sour cream
4 burrito-size flour tortillas
1. Preheat oven to 425° and very lightly grease a 9x13" baking dish. Pour 1/4-1/2 cup of enchilada sauce onto the bottom of the dish.
2. In a large skillet, heat olive oil. Place diced onions in skillet and cook, stirring occasionally, for two to three minutes or until onions begin to brown just slightly. Add in ground beef and seasonings and cook, crumbling the beef, until beef is browned.
3. While the beef is cooking, poke holes into the sweet potatoes and microwave until soft, about 8-10 minutes. Slice open the cut sweet potatoes and scoop out the insides. Divide the cooked potato onto the four tortillas and spread the potato across the tortilla. Spread some of the sour cream over the potato if using.
4. Divide the beef/onion mixture across the four tortillas and spread across the tortillas. Roll up the tortillas so that they fit across the 13" side of the baking dish.
5. Place rolled tortillas in the baking dish. Pour about one cup of enchilada sauce on top of the tortillas and spread the sauce across the tops. Place in preheated oven and bake for 10 minutes or until tortillas begin to crisp. Before serving, top with a bit of warmed enchilada sauce.