Gourmet Veggie Mama

Sweet Potato and Chard Enchiladas

Not long ago, a friend sent me a clipping from the Austin American-Statesman. In her column Food Matters, Addie Broyles had tracked down the recipe for El Monumento’s swiss chard and sweet potato enchiladas. I knew at first look that this was a recipe I needed to try, but I also knew I’d need to have some time on my hands when I did it.

Last weekend, I had some time. My mom was over to visit, and she chased after Nora while the hubby worked on the finishing touches (finally!) to the paint in our entryway and I puttered around in the kitchen.

Sweet potato and chard enchiladas

This was a very different, healthy-but-not-healthy-tasting enchilada. My balsamic reduction was pretty ugly — I should have let it reduce past half to a more syrup-y consistency, but, lesson learned. It still tasted good! Next time I would strain the sauce, too, as the recipe provides, to give it a smoother texture.

We all ate the enchiladas up, served with refried black beans (homemade by the hubby) and brown rice on the side. What a delicious way to get your veggies!

Sweet Potato and Chard Enchiladas
Author: 
Serves: 4
 
Ingredients
  • 1 lb sweet potatoes, peeled and diced small
  • 1 Tbsp olive oil
  • 1 large bunch chard, stems removed, roughly chopped (about 2 cups)
  • 2 Tbsp canola oil, divided, plus more for brushing tortillas
  • 1 onion, chopped
  • 2 guajillo chiles, stemmed and seeded
  • 2 garlic cloves, peeled and smashed with the flat side of a chef's knife
  • 1 cup chopped walnuts
  • ½ cup dry white wine
  • 1½ cups heavy cream
  • ½ cup balsamic vinegar
  • 8 corn tortillas
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 350°. Toss the sweet potatoes with olive oil, salt and pepper and roast in a roasting pan until tender, 20-25 minutes, stirring a couple of times to ensure even browning.
  2. Heat 1 Tbsp canola oil in a large sauté pan over medium high heat. Add the chard and sauté until slightly wilted, then add the sweet potatoes and stir until the chard is tender. Season with salt and pepper to finish. Set aside.
  3. Meanwhile, heat 1 Tbsp canola oil over medium-high heat in a sauté pan. Sauté the onions, garlic and chiles until the onions are softened and translucent, then reduce the heat and continue cooking until the onions are caramelized.
  4. Add the walnuts and sauté until lightly toasted. Deglaze the pan with the white wine, then add the cream and simmer to reduce by one third.
  5. Let the mixture cool slightly, and then puree in a blender or food processor. Strain (if desired) and set aside.
  6. While the sauce is simmering, place the balsamic vinegar in a sauce pan, bring to a boil and simmer to reduce by half or more, until the consistency is syrupy and thick. Set aside.
  7. One by one, brush the tortillas with canola oil and heat briefly on each side on a griddle over medium heat.
  8. Fill each tortilla with the sweet potato-chard mixture, roll and place in an enchilada pan. Repeat for remaining servings.
  9. Ladle the walnut cream sauce over the enchiladas and drizzle with reduced balsamic vinegar.
  10. Warm to serving temperature, a few minutes in the oven. Serve with beans and rice.

 

Related Posts Plugin for WordPress, Blogger...

8 Thoughts on “Sweet Potato and Chard Enchiladas

  1. Lauren,
    The whole recipe sounds good, but the walnut-cream sauce? Holy cow I bet that elevates this dish.
    Your balsamic reduction story makes me laugh. Friday I did a pizza with a vinegar reduction (but I was using up pomegranate red wine vinegar since I was out of balsamic). The reduction worked fine, but I had the idea to photograph my spouse pouring it onto my buttermilk crust, and we set up the shot outside so I could try for the effect I wanted.

    Right as the drizzle was hitting the crust, the dog photobombed my shot.

    Ah well–the pizza was tasty and will appear this summer, during raspberry season.

    Thanks!
    kirsten@FarmFreshFeasts.com recently posted..Fish Taco EnchiladasMy Profile

  2. Looks amazing and complicated. I think I’ll play with the flavors in an easier format. Yum.
    SAHMmelier recently posted..“Simi”lar stories, Fabulous PairingsMy Profile

  3. What a great and interesting take on Enchiladas!!
    Kenley Leigh recently posted..Impromptu Entertaining: Savory Mashed Potato BakeMy Profile

  4. I’m always looking for new and inventive enchilada recipes. This looks delicious!
    Michelle Collins recently posted..Spiced Pistachio BiscottiMy Profile

  5. Pingback: Week in Review: Hats, Enchiladas, and the Celebration of Birth | Green Door Hospitality

  6. Pingback: RT @broylesa: Sweet Potato and Chard Enchiladas fr… – Paula Biehler PR

  7. Pingback: Stocking the (Vegetarian) Freezer | Gourmet Veggie Mama

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Post Navigation