I used to buy pre-made enchilada sauce from the store, thinking it was too difficult to make a good enchilada sauce at home. But it’s actually really really easy, and much better for you since you can control what’s in it. So for anyone who’s a little nervous about making homemade enchilada sauce, I encourage you to give this recipe a try. You’ll be amazed at how fast it is – takes less than 15 minutes to make!
I was surprised to be asked a follower if I would be posting this recipe up on the blog – well, not so surprised that a follower asked for a recipe… more that she remembered that I was her buddy when she was in Kindy back in 2000!
I served my enchiladas with rice, avocado, sour cream and shredded lettuce (for some reason I love a bowl of iceberg lettuce). Seriously, I think washing my hair then sitting watching reruns of Sex and the City eating a bowl of shredded lettuce is my secret (or not so secret now) single behaviour – not that I get the chance to do it very often now!
3 small sweet potatoes
1 small carrot
1 medium brown onion
2 cloves of garlic
4 spring onions
1 can of refried beans
1/2 can of chipotle chili
1/2 jar of passata
1 tablespoon of cumin seeds
1 tablespoon of coriander seeds
1 teaspoon of turmeric
1 teaspoon of oregano
1 cup of grated cheese
10 tortillas
olive oil
Add a drizzle of olive oil into two saucepans. Into the first saucepan place half the diced onion, half the crushed garlic and allow to sweat. Into the second saucepan place the remainder of the onion and garlic and the diced carrot.
Return to the first saucepan and add the cumin, coriander, turmeric and oregano and allow to become fragrant before covering with the passata, chili and a cup of water. Allow to simmer for 10 minutes.
The second saucepan’s veggies should have sweated down – so now add the chunks of sweet potato and cover with water. Bring to the boil and allow most of the water to cook off and the sweet potato to be able to be mashed with a fork. Add the refried beans to the mix and mash.
Place two scoops of the sweet potato and bean mixture into a tortilla and fold. Repeat with the remaining tortillas and place in a baking dish. Top the tortillas with all of your enchilada sauce and all of the cheese and then bake in the oven for 20 minutes at 180 degrees or until the cheese is melted and golden.
To serve, top with the sliced spring onions.
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