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No-fry sweet potato and black beanenchiladas

Looking for a healthy enchilada recipe that involves no tortilla frying? This is one of the most delicious recipes I've ever tried and the original recipe is found here at the Whole Foods website. (If you don't want a vegetarian enchilada, I could see pre-cooked rotisserie chicken blending in really well with these ingredients.)

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I adjusted this a bit for my own taste and lack of time. Here are some helpful pointers:

  • I microwaved the sweet potatoes for about 5 minutes to save time (be sure to peel them first).
  • Instead of making the green sauce recipe, I simply used a 15-oz. can of green Las Palmas medium enchilada sauce.
  • Rather than regular chili powder, I used ancho chile powder for more of a smokey Mexican flavor.
  • I completely nixed the need for any cooking oil and they still came out delicious.
  • I thought this came out rather garlicky. The recipe calls for 4 cloves of garlic for the enchilada filling. I think you could get away with only using 2.

 

Preparing the tortillas minus the frying

  1. I warmed each corn tortilla over the stove, two at a time, flipping them over every few seconds until they're warm enough to eat, but not crunchy on the edges (they're still somewhat soft and pliable). Put them in a stack on top of a plate until you have enough tortillas (I made about 8 enchiladas total).
  2. Next, I set another plate out for the corn tortillas. Heat a frying pan with the green enchilada sauce over medium heat until it's heated through. Dip the corn tortillas in one at a time, using tongs. Make sure the tortilla is completely covered in sauce. Flip over, then do the same to the other side. When done, transfer to the waiting plate until you're done heating all of your tortillas.

    **Make sure you do this fast enough and that all of your fillings are ready to go because the tortillas will get soft and fall apart very easily.

 

Wrapping things up

  1. Next step is to lay out your tortillas on your greased cookie sheet and fill them one by one. I went easy on the cheese for the filling, then drizzled a tiny bit on top along with some cilantro for a pretty garnish.
  2. Once all of them are filled, pop them in the oven. Recipe calls for 20-25 minutes, but I usually take them out after 10-15 before they dry out, but it could just be my oven. I just make sure they're heated thoroughly and the cheese is melted to my liking.

If you try my version, let me know how it worked out!

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Posted in Food Post Date 01/08/2017


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