Click here for the Tortilla recipe I use. I doubled the recipe for this dish and made 12 skillet sized tortillas.
This recipe started out being something very different. I went with what I had on hand and it turned out so well I thought I’d share! This was really a fantastic meal! I can’t say that enough.
You could use different veggies if you wanted, instead of yam, try sweet potato and instead of chard, try kale…
Roasted Yam and Swiss Chard Enchilladas
- Olive oil
- 1 Onion, chopped
- 2 tsp (?) Garlic Chilli Paste
- 2.5 tsp Chilli Powder
- 1.5 tsp Cumin
- 1 tsp Oregano
- 1 tsp Sugar
- 2 tsp Salt
- 1 28 oz can Diced Tomatoes
- 2-3 medium Yams, peeled and cubed
- 1 bunch Chard, washed and chopped
- 4 cloves Garlic, minced
- .5 tsp Cumin
- .25 cup Stock or Water
- 3 tbsp Lime Juice
- 12-14 Corn or Flour Tortillas
- Roast yams until tender. (Optional boil yam instead)
- Preheat oven to 375’F
- Prepare enchilada sauce: Heat oil in a large saucepan over medium heat, saute onions until softened. Add chilli paste, chilli powder, cumin, oregano, sugar, salt and tomatoes. Simmer and remove from heat. Adjust seasonings and puree with immersion blender until smooth.
- Prepare filling: Heat oil and garlic in pot over medium-low heat, stirring occasionally until slightly browned. Add chard, sprinkle with salt and cumin, and raise heat to medium stirring to cover chard with oil and garlic. Partially cover pot to wilt chard.
- Add yam, stock, lime juice to chard mixture. Mash some of the yam into the mixture. Cook for another few minutes, until stock is absorbed. Adjust seasonings to taste.
- Ladle a little enchilada sauce in the bottom of a shallow casserole dish and spread around. Add filling to tortillas, roll up and place in casserole dish side by each. Pour more sauce over top (save some for later), cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes or until tortilla edges are turning up and browned.
- Allow to cool before serving. Serve with remaining sauce and minced cilantro.