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