Enchiladas may be known for containing meats but for those of us that don’t consume meat, that could be a problem. Thankfully, today’s recipe is all about vegetarian enchiladas so we can still enjoy these tasty Mexican delights. Here is what you’re going to need.
- Twelve corn tortillas
- Fresh leaves of cilantro for the garnish
- A tablespoon of salt
- A ¼ cup of Mexican crema
- Two pounds of peeled and coarsely chopped sweet potato
- Half a cup of queso fresco
- A tablespoon of fresh thyme (chopped)
- Morita, Guajillo, and Pasilla Chile Salsa
- A tablespoon of butter (unsalted)
- A pair of tablespoons of vegetable oil
- Black pepper
Begin by combining and then boiling the salt and eight cups of water in a large pot. Follow by adding the sweet potato and continue to cook until it’s tender, it should take about twenty minutes. Drain the sweet potato and place it in a medium bowl and then add the butter and thyme and mash it all until it’s nice and smooth. Use the salt and pepper for seasoning.
Using a large saute pan, use medium heat to warm up the oil. Lightly fry the tortillas one by one until they’re golden yet pliable while avoiding crispness, each side should take about twenty seconds or so. Place the tortillas on a surface and fill each one with two tablespoons of the sweet potato filling you made and then roll them up nice and tight. Move the tortillas over to a platter and pour the salsa over your new enchiladas, using the queso, crema, and cilantro to top it.
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