Enchiladas Rojas

Vegetarian Enchiladas Rojas! Corn tortillas filled with sweet potato, smothered in a flavorful and authentic red enchilada sauce.

60 minutes

4 people

Enchiladas Rojas

Vegetarian Enchiladas Rojas! Corn tortillas filled with sweet potato, smothered in a flavorful and authentic red enchilada sauce.

Vegetarian

Main course

Healthy North American

60 minutes

4 people

Here's how to make it

Order the Enchilada Sauce kit with Westlandpeppers products: 4 Guajillo peppers, 4 Ancho peppers, 4 Arbol peppers, 4 smoked Chipotle peppers, and 1 solo garlic clove. This recipe makes about 500ml of sauce, depending on how thick you like it and how much water you add.

Remove the stems from all peppers and take out the seeds. Roast the dried peppers in a dry frying pan over medium heat for about 2 minutes. This releases their essential oils and brings out more flavor. Then, let them soak in 1 liter of warm water for 15 minutes. Be careful not to scorch the peppers, as this can make the sauce taste bitter in the end.

Finely chop the onion and garlic, then sauté them in a pan with a splash of olive oil until lightly browned. Pop the dried peppers into a blender with the garlic, onion, salt, and a splash of water. Blend it into a thick paste, then slowly add more water until it's just right, about 200ml. Give the sauce a taste and add more salt if you like. If the Enchilada sauce tastes a bit too bitter for you, feel free to add a little brown sugar or chocolate.

Sauté the sweet potato in a pan over high heat, adding half a teaspoon of salt. Roast it until it gets a nice brown, slightly charred edge. Then, pop the lid on the pan and turn the heat down low. Let the sweet potato gently cook through in its own steam for about 5 minutes until it's perfectly tender.

Pop the sweet potato into a mixing bowl, then add the chopped shallot, chives, a tablespoon of sushi vinegar, and a tablespoon of crème fraîche. Mix everything really well, then add salt and pepper to your liking.

Cook the corn tortillas as directed on the package. Fill them with the sweet potato mixture, roll or fold them up, and arrange them side by side on a plate. Drizzle the warm enchilada sauce over your filled tortillas and top them off with spring onions, cilantro, and feta. Serve with lime wedges and dig in!

Tip

These are also great on a tostada! Just spread a thick layer of enchilada sauce on your tostadas, then pile on the sweet potato cubes, spring onions, cilantro, and feta. Serve with lime wedges and enjoy!

Ingredients

Enchilada Sauce Kit

Corn Tortillas – Taiyari – 12 pcs.

olive oil
1 small red onion
2 tsp salt
optional: brown sugar/chocolate
3 sweet potatoes, diced into 1x1cm cubes
1 shallot, finely chopped
1 bunch of chives, finely chopped
1 tbsp sushi vinegar
1 tbsp crème fraîche

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