The inspiration for this meal came from Main Squeeze, the vegetarian restaurant here in Columbia. I get their daily specials in my email, as I work near there, and will have lunch there if the special is good (they even deliver - by bike, to the university). This special was vegetarian, so I decided to try making something inspired by it at home, I loved the idea of a sweet potato and corn enchilada.
I didn't think a regular 'ol enchilada sauce would do either. So I got creative, and with a few special ingredients, ended up with a smoky, sweet and spicy enchilada sauce that accented the sweetness of the potatoes and corn quite well.
Without further ado!
Sweet and Spicy Enchilada Sauce
1 can no-salt added tomato sauce
1/4 cup water
1 tbsp white vinegar
1/4 red onion, diced
3 cloves of garlic, minced
4 Chiles Japones, minced (or crushed red pepper flakes)
juice of half a lime
1 tbsp agave
1 tbsp brown sugar (optional)
2 tsp organic cocoa powder
1-2 tbsp dried cilantro
cayenne pepper (optional but recommended)
Heat the water in a small sauce pan. Add the onions and cook for about 8 minutes. Add the garlic and Chiles Japones and cook for an additional 3-5 minutes.
Add the rest of the ingredients and simmer on low while you prepare the rest of the meal.
Sweet Potato and Corn Enchiladas with Toasted Pepitas
1 seasoned roasted yam
1/2 cup corn, cooked
1/2 red bell pepper, roasted and sliced
2 serrano peppers, roasted and sliced
1/4 yellow onion, diced
2 cloves garlic, minced
cooked brown rice, warmed
spicy red enchilada sauce
6 corn tortillas
toasted pepitas (pumpkin seeds, optional)
tofu sour cream
NOTE: I roasted the peppers while the sweet potato was cooking and the rice was made ahead of time.
Heat a few tablespoons of water in a small skillet. Add the onions and cook for about 8 minutes. Add the garlic and cook for an additional 3-5 minutes. Drain any excess water and add veggies to the cooked corn.
Once peppers have finished roasted, add the sliced peppers to the cooked corn mixture.
Season the warmed rice.
Make the guacamole and refrigerate until needed.
If using toasted pepitas, heat an unoiled skillet for about two minutes. Add the pepitas and stir frequently, until pepitas slightly browned.
Once potatoes finished, turn oven heat down to 350.
Layer enchilada sauce in the botton of a large baking dish.
Layer a small amount of rice, sweet potatoes, and the corn/veggie mixture inside a warmed corn tortilla. Roll up and transfer to the baking dish.
Top with a bit more enchilada sauce.
Bake uncovered for about 30 minutes.
Top the enchiladas with the toasted pepitas and bake for another 5 minutes.
Serve with guacamole and tofu sour cream.
Yummy, yummy, yummy! I might be getting this Mexican thing down.
I know I'm going to have to tackle empanadas soon, I have so many ideas for fillings, oooooh and I can wait until dried corn husks are available, we're talking tamales! And soon I'll need to try the flautas recipes I've created, and well, there is all sorts of stuff that needs to be tried.
'Til next time!