PP Sweet Potato Pineapple Enchiladas

Del Stroufe Tomato Pinapple Sauce.jpg

Chef:  Del Sroufe
Makes:  4 to 6 Servings/3 c Chili Sauce
Prep Time:
Cook Time:
Total Time:

INGREDIENTS

Chili Sauce

  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 T Ancho chili powder
  • 2 t ground cumin
  • 1 15 oz can of tomato sauce (no oil, low sodium)
  • ¾-1 c of water
  • Salt to taste

Enchiladas

  • 1 medium yellow onion, diced  
  • 1 large sweet potato, peeled and diced small  
  • 1 jalapeno pepper, seeded and minced 
  • 3 cloves garlic, minced  
  • 1 T Ancho chile powder  
  • 1 T ground cumin  
  • 1 15-oz can pineapple chunks, drained  
  • 1 c chopped cilantro  
  • Sea salt to taste  
  • 12 no fat, low fat corn tortillas  
  • 1 recipe Chili Sauce (recipe follows) 
  • Chopped green onion for topping


DIRECTIONS

Chili Sauce

  1. Combine all ingredients in a bowl and whisk thoroughly.
  2. Set aside.

Enchiladas

  1. Preheat the oven to 350 degrees F.  
  2. Saute the onion in a large saucepan over medium-high heat for 7 minutes, until the onions start to brown and turn translucent. 
  3. Add water 1 to 2 T at a time to keep the vegetables from sticking to the pan. 
  4. Add the diced sweet potato and 1/4 c water. 
  5. Cook covered for 8 to 10 minutes until the sweet potatoes are tender. 
  6. Add the jalapeno pepper, garlic, chile powder, and cumin and cook another minute to toast the spices.
  7. Add the pineapple chunks and chopped cilantro to the pan, season with salt, and mix well. 
  8. Cook 5 more minutes to heat the pineapple through.  
  9. Pour 1 cup of the sauce in the bottom of a 9x13-inch pan. Set aside. 
  10. Place a large skillet over medium heat, and let it warm for 5 minutes. 
  11. Place 3 or 4 corn tortillas in the pan and let them heat for 3 minutes. 
  12. Turn and heat the other side for just a minute.  
  13. Place each of the heated corn tortillas on a workspace and spoon 1/3 cup of the sweet potato filling down the center of each tortilla, rolling the tortilla up around the filling. 
  14. Place the filled tortilla in the baking dish. Repeat with the remaining tortillas until all of the filling is used.  
  15. Pour the remaining sauce over the enchiladas in the pan and bake for 35 minutes. 

TIPS

  1. Kids, of any age, love the sweet and savory combination of pineapple and sweet potatoes in a corn tortilla.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

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