Very Veggie Enchiladas with Homemade Sweet Potato Tortillas
Team: Sharon Shredders
Host School: Sharon Elementary
Age Group: Middle School
Ingredients
Veggies
3 tbs. Olive oil
1 red onion- diced local
4 cloves garlic- diced local
1 red pepper chopped
I head broccoli- chopped small
4 carrots- peeled and shredded local
1 bag spinach-wash local
Enchilada Sauce
3 tbs. Olive oil
3 cloves garlic- minced local
3 large tomatoes, diced local hydroponic
1 tbsp. Chili powder
1 tsp. Cumin
½ tsp onion powder
½ tsp. Oregano
1 tsp. Salt
½ tsp. Black pepper
3 tbsp. Tomato paste
1 ½ c veggie broth
1 tbs. apple cider vinegar
Sweet potato tortillas- makes 20 tortillas
2 cups flour local
2 cups mashed sweet potatoes (about 2 medium sweet potatoes, peeled and diced) local
1 tsp. Salt
Toppings
2 cups grated cheddar local
½ cup sour cream mixed with water to become drizzly local
2 tsp. siracha
½ red onion diced finely local
½ cup cilantro diced
Preparation Instructions
Directions for Veggies
Chop red onion, garlic, red pepper, and broccoli
Peel and shred carrots
In a large saute pan, heat olive oil over medium heat
Sautee onion, pepper and garlic for about 5 min until softened
Add broccoli and saute 5 min more
Add spinach and carrots, sautee 5 more min.
Directions for enchilada sauce
In a large skillet, heat olive oil on medium heat. Add in fresh tomatoes and garlic. Saute for 5 minute.
Add in tomato paste, broth, vinegar and spices continue to cook for 5 more minutes
Use an immersion blender and blend together until smooth
Directions for sweet potato tortillas
Fill a medium pot with hot water and salt, heat to a boil.
Peel and dice sweet potatoes into small cubes
Add sweet potatoes to water and boil until soft enough to mash, about 10 min.
Drain sweet potatoes and mash
Combine flour and salt together in a bowl
Add cooked sweet potato and mix with flour until flour is completely absorbed. Knead and work it using your fingers until combined and forms a ball
If it seems too wet or sticky, add and mix a little extra flour
Allow dough to rest for 5 min.
Dust a flat surface with flour and shape dough into a long log
Divide dough into 18-20 portions
Roll each portion into a ball and sprinkle with flour
Roll each portion out until it is ⅛ inch thick
Heat a non-stick pan/ griddle. Spray with olive oil. Spray the top of each tortilla with olive oil. Heat tortillas for 1-2 min on each side until slightly browned. Stack on a plate and cover with a towel to keep warm and flexible
Putting the enchiladas together
Add a 1 cup of grated cheese and ½ cup enchilada sauce to the veggie mixture- stir to combine
Add enchilada sauce to the bottom of a baking dish to coat the bottom
Lay a sweet potato tortilla on a flat surface and place a scoop of veggie filling in the middle of tortilla. Roll up each tortilla and place in the baking dish on top of the enchilada sauce. Do this until the pan is full.
Smother in enchilada sauce and remaining cheese until evenly covered
Bake at 375 for 15 min or until cheese is melted and sauce begins to bubble
Remove from baking dish to serve and drizzle with sriracha sour cream, diced red onion and cilantro