Now that Wonderful Husband is spending so much time working at the shop instead of in the field, he has been home for dinner most nights. I am really feeling good about keeping up with new recipes and making sure we can eat pretty healthy instead of all the fast food he shoves into his system while he is away. This week, I was really struggling with meatless Monday, We had just had the garlic Alfredo a few nights before and we were still a little burnt out on pasta. Not to mention how unhealthy it had been.
After remembering I had bought a huge bag of sweet potatoes last week, and some time spent on Pinterest, I found this recipe. It seemed pretty simple, but I didn’t have any enchilada sauce. I couldn’t justify a trip to the store for a can of sauce so I did another search and found this recipe for homemade enchilada sauce. Later I realized I only had two tortillas and ended up having to ask Wonderful Husband to stop on his way home to pick up a package, so really, I could have had him get enchilada sauce too. But, then I wouldn’t have found out how yummy homemade enchilada sauce is! So, slip on your sassy pants and get ready for some deliciousness!
Homemade Enchilada Sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- ¼ teaspoon oregano
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
- Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
- Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I’ll add the reserved onions to my filling. You may discard the onion if you wish.
- Keep refrigerated for up to one week. Makes approximately 2 cups.
Ok, who am I trying to kid? I didn’t measure any of this, I used it as a guideline. I did include all the ingredients because I had them on hand but rather than teaspoons or tablespoons or cups, it was more like dashes, handfuls, and mason jars. It turned out really well but had a slight undertone of burnt, I am attributing this to the fact that you are supposed to “saute” the spices for 30 seconds, you basically burn the shit out of them and then add some liquid to keep them from catching on fire, next time there will be no sauteing for me. Here are so pictures!
This is where I was sauteing the spices, it smelled so strong!
Ta da! Homemade enchilada sauce! Once that was done, I let it sit while I made the enchiladas.
Sweet Potato Enchiladas:
- 1 cup brown rice, uncooked
- 3 tbsp. olive oil, separated
- 1 cups sweet bell peppers
- 2 cups sweet potatoes
- 1 packet taco seasoning
- 1 (15.25 ounces) can black beans, drained and rinsed
- 1/2 teaspoon minced garlic, optional
- 1 and 3/4 cup salsa (I used mild), separated
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro, packed with stems removed
- 1 cup red enchilada sauce
- 2 cups freshly shredded cheddar cheese, separated
- 12 white or whole-wheat tortillas
- Optional: sour cream, extra salsa, cilantro, green onions
- Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups.
- Meanwhile, peel and chop (into small pieces) the sweet potatoes. In a large skillet, combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat.
- Cook until the potatoes begin to get tender (about 8 minutes) and then add in the sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes and then add in the minced garlic and black beans. Stir for another 30 seconds to a minute.
- In a large bowl combine the sweet potato mixture with 1 cup salsa, 1 packet taco seasoning (you can use less than a packet if desired), and cooked rice. Stir it all together really well. Add in the lime juice and chopped cilantro. Season with salt and pepper. (Increase lime juice or cilantro here if desired).
- Preheat the oven to 350 degrees F and grease a 9 x 13 pan with nonstick spray. Smooth on the bottom of the pan the remaining 3/4 cup of salsa.
- Scoop about 1/2 cup of the mixture onto the left side of a white or whole-wheat tortilla. Sprinkle with a handful of cheddar cheese (you can leave it out for a healthier meal). Roll it up.
- Place the enchilada seam-side down into the prepared pan. Repeat until the pan is filled with enchiladas.
- Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. (If you use packaged and pre-shredded cheese it tends to get greasy when baked so I like to use freshly grated!)
- Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.
- Remove and enjoy immediately with sour cream (I use fat free), extra salsa, shredded cilantro, or chopped green onions.
I do have to interject though, because Google lied to me when I asked, Cilantro and Coriander ARE NOT interchangeable. While they may come from the same plant, they have a completely different taste and texture. Because of this, there was a 1/4 cup of coriander seeds floating around the filling and trying to gag us with every bite.
The enchiladas were amazing, I really should have taken a picture of the finished product, but I forgot. They were so delicious, all of the flavors mixed together so well. Except for the Coriander, the Coriander was horrible. Next time I will make sure I use Cilantro for sure.
I hope you enjoy this meatless monday meal!