Make enchiladas with sweet potato instead
Sweet potatoes are fast becoming one of my favorite things to cook with.
You can julienne them and get tasty fries. Throw them in chili for an unexpected surprise. And I love using them in place of regular potatoes to make a breakfast hash with eggs and peppers. They are super versatile and much better for you than a russet potato, and you can get them pretty cheaply.
I just started reading a blog called Budget Bytes (http://www.budgetbytes.com/) by Beth Moncel (she has also published a cookbook with the same name). Her goal is that by the end of a meal “my stomach is full and my wallet is too” – a motto I can definitely get behind. She handily gives you the cost not only of each ingredient, but for the overall dish too.
Far from being a chef or a foodie, she’s actually a microbiologist, so her approach to food is very scientific, which I found I enjoyed. This recipe is fairly simple, but really bursts with flavor. Because it calls for some ingredients you may not have on hand, I have also given you substitutions in parentheses that would work well. Sweet Potato Enchiladas
Total Cost: $9.08 Cost Per Serving: $0.91
Serves: 10 2 tablespoons vegetable oil $0.06 1 medium (1 lb.) sweet potato $0.82
1 medium poblano pepper $0.46 (or green pepper if you don’t like it spicy) 2 cloves garlic $0.14 3 links (3/4 lb.) chorizo $2.80 (or ground beef/turkey) 10 taco size tortillas $2.00 1 (15 oz.) can enchilada sauce $1.49 1 1/2 cups shredded cheese $1.31 Peel the sweet potato and cut into a half-inch cubes. Remove the stem and seeds from the poblano (or green pepper) and also dice into half inch pieces. Mince the garlic.
In a large skillet, cook the sweet potato, poblano (or green pepper) and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of its casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
Spray a large casserole dish (a 9-by-13-inch pan) with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour the enchilada sauce over the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Garnish with sliced green onions and sour cream (optional). Serve hot.
Jill Cluff is a sometimes librarian who is married to one giant and mom to two boys. She loves all things book- and food-related – often at the same time.