Spring is approaching, though judging by the weather, you’d never know it. I’m preparing, as usual, for some spring cleaning. That normally includes clearing out my freezer for a total reorganization. As I have been making my way through my freezer, it’s incredible the things I have found.
Sitting way at the back was my container of salsa verde and since enchiladas have been on my list of things to make for a very long time, here they are.
I will start by saying that this is not a weeknight meal, unless, of course, you pre-roast the sweet potatoes. If you are willing to put in the extra bit of effort, you’re in for a treat.
This is nothing like what you get at those tex-mex places. It’s not drenched in cheese – so much healthier. You get a melody of sweetness from the roasted sweet potatoes and leeks (it’s as much about the roasted leeks as it is about the sweet potatoes. ), the bold, floral, fresh, deep, green from the oregano leaves, and hit of lime from the salsa verde. Nestled somewhere in there, crouching, is the tiny little bit of heat from the Mexican aleppo pepper. WOW!!! is all I can say. Very few dishes leave me speechless – this one did.
If you can’t find the Aleppo powder, try it with cayenne or chili powder. The recipe makes 8 enchiladas with four for the freezer for another time for a total of twelve overall. Eight of these enchiladas fit perfectly in a 9 by 13 inch baking dish.
Served with a side salad, it’s one of the most beautiful vegetarian mains that I make. It’s going to sound silly because there’s nothing really springy in this dish, but it really did taste like spring to me – fresh, light, and zingy.
|Sweet potatoes, medium, cut into wedges||3 (approximately 3 lbs)|
|Leeks, large, sliced roughly||2|
|Garlic, bulb, peeled||1|
|Avocado oil||1/3 cup + 2 tbsp|
|Aleppo powder||1 tsp|
|Coriander, ground||2 tsp|
|Black beans||19 oz can|
|Cilantro, fresh, chopped||1/4 bunch|
|Oregano, fresh||4 springs|
|Salsa verde (see recipe, if making your own)||2 cups|
|Manchego Cheese, shredded||10 oz|
|Chilies, green or red, chopped||2 (garnish)|
|Green onion, chopped||1 (garnish)|
|Avocado oil||for drizzling (garnish)|
- Preheat over to 375 degrees. Toss sweet potatoes, leeks, and garlic cloves with the avocado oil, salt, black pepper, aleppo powder, and ground coriander until coated. Roast for 90 minutes.
- Remove from oven and add black beans, cilantro and oregano and mix together (the sweet potatoes will get mashed a little and that’s what you want. It makes it easier to fill the enchiladas).
- Spread a layer of salsa verde on bottom of a 9 by 13-inch baking pan (about 8 tbsp).
- For each tortilla, fill with 2 kitchen tablespoons of filling, top with cheese (reserve a quarter of cheese for topping) and roll up. (Makes 12)
- Place 8 enchiladas (you’ll have 4 left for another time) in baking tray, top with remaining salsa verde and cheese. Bake at 375 degrees for 20 minutes.
- Remove from oven and garnish with green onions, chill peppers and drizzle with a little bit of avocado oil.