A delightful twist on classic enchiladas, featuring sweet potatoes and spinach wrapped in corn tortillas and topped with a smoky tomato sauce.
Preheat your oven to 375°F and prepare a baking dish by lightly greasing it.
Preheating ensures even cooking and a perfect texture for your enchiladas.
In a saucepan, heat olive oil over medium heat. Add diced onion and cook until softened.
Stir frequently to prevent the onion from burning and to ensure even cooking.
Add diced tomatoes, smoked paprika, cumin, chili powder, and salt to the saucepan. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Blend the sauce until smooth using a blender or immersion blender.
Be cautious with hot liquids in the blender; allow the sauce to cool slightly if needed.
Peel and dice the sweet potatoes. Boil them in water until tender, about 15 minutes.
Cut the sweet potatoes into even pieces for uniform cooking.
In a skillet, heat olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted.
Add a pinch of salt to enhance the spinach's natural flavor.
Combine the cooked sweet potatoes and spinach in a bowl, mashing slightly to mix.
Mashing the sweet potatoes slightly helps bind the filling together.
Warm the tortillas in a skillet to make them pliable.
Warming the tortillas prevents them from cracking when rolled.
Fill each tortilla with the sweet potato and spinach mixture, roll them up, and place them seam-side down in the baking dish.
Pack the enchiladas snugly in the dish to keep them from unrolling.
Pour the sauce over the enchiladas, covering them evenly.
Reserve a little sauce to serve on the side for extra flavor.
Bake the enchiladas in the oven for 20 minutes, until heated through.
Check the enchiladas halfway through to ensure even cooking.
Serve the enchiladas warm, garnished with your favorite toppings like cilantro or avocado.
Pair with a side of rice or beans for a complete meal.
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