Tuesday, October 21, 2014

Zesty Sweet Potato and Carmalized Onion Enchiladas

These are some of our favorite enchilada or burrito fixings at the Basecamp, and guests always rave about them afterwards.  They were inspired by our now closed, but once local Pacos Tacos burritoes in Twisp, our favorite quick homemade burrito spot!.


~20 small corn tortillas
2 cups onions (sliced thin)
2 cups mixed shredded white/yellow cheddar cheese 
*1 lbs leftover pulled pork roast, slow cooked in homemade salsa *optional* 
2 large baked sweet potatoes or squash
1 cup dry black beans 
1 bunch kale/deep greens sauteed in hot oil 
12 oz homemade enchilada sauce (canned if you are in a pinch)


Prepare all ingredients before assembly and add each to a bowl ready for filling.  1) Carmelize onions in olive oil by cooking for 10 minutes until darkened, but not burned.  2) Soak and cook black beans on the stovetop.  3) back squash or sweet potatoes in oven until roasted skin easily pulls off and insides are cooked thoroughly.  

Tortillas- Lightly skilled fry tortillas on high for 5 sec per side.  You can fry in oil, but we prefer a dry skillet for the healthier version.  

Filling- To each tortilla sprinkle cheese, add a pinch of onions, spoonful of black beans, pinch of sweet potato and optional pork, pinch of greens, and a second sprinkle of cheese.

Roll tortillas over and place open side down on a 9" by 13" glass casserole dish.  Fill pan with filled and rolled tortillas and pour enchilada sauce on top.  Sprinkle cheese on top.  Bake at 350 degrees for 20-25 minutes. Let rest for 5 minutes before serving.

Prep time: 1-2 hours

Serves 8-10

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