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This past Tuesday was week three of my Vollmer Farm CSA share. This share contained strawberries, asparagus, sweet potatoes, carrots and red candy onions.
Today’s recipe will utilize the sweet potatoes and onions. I’ve mentioned before that we could possibly become a vegetarian family, especially for the 20 weeks of our CSA share if it weren’t for two minor details…1)bacon and 2)Baby B’s disdain of all things beans.
I was ready to just ignore Baby B’s cries of injustice when I served this dish full o’beans but alas, the complaints didn’t come! Imagine my surprise when the lone bean hater devoured her dinner! Seriously, that never happens when beans are on the menu! That’s how good these enchiladas are.
The secret weapon in this recipe is the humble old sweet potato. Sweet and delicious, it can be used in so many things, not just a side smothered in butter and cinnamon sugar – not that there is anything wrong with that! I stumbled upon the recipe at Marcus Samuelsson’s blog.
Chef Samuelsson runs several restaurants but the one that intrigues me most is Red Rooster in Harlem, NY. It’s on my list of places to dine the next time we visit NYC. The recipe that inspired me can be found here. My tweaks were very small – flour tortillas for corn, red candy onions instead of yellow onions (hey, it was in my CSA share, had to use them!) an added dash of chipotle chili powder and a little extra cheese…cheese is my weakness.
Also, the salsa verde I used was from a jar, I’m sure Chef Samuelsson makes his from scratch! First things first, I peeled, cubed and roasted about 2 1/2 cups of sweet potatoes.
Now it’s time to assemble your enchiladas! Put a couple of spoonfuls of salsa verde on the bottom of your baking dish. Pile a generous scoop onto a tortilla (if using corn, you’ll have to warm them a bit to make them more pliable), gently roll and repeat!When you finish, top with remaining salsa verde and sprinkle with cheese – as little or as much as you want.
Pop it in the oven. While it cooks, cut up an avocado and drench it with lime juice – for taste and to keep it from turning brown. Avocado, sour cream and even some fresh diced tomatoes make excellent toppings for this dish. I made extras because, well honestly because I misjudged how big my potatoes were! Let me tell you, these puppies reheat great in the microwave and made for a very delicious and satisfying lunch the next day! Try this out for your next Meatless Monday dinner…or for any dinner. I hope your family enjoys this as much as mine did. If you happen to have a hater of the beans like I do, let me know what the hater thinks of this…Baby B is slowly making her way to the bean side!