Mushrooms and beef create a delicious savory flavor that pairs perfectly with the sweet potato and chipotle sauce.
- 16 ounces ground beef, preferably 80/20
- 6 ounces diced cremini mushrooms
- 1 Tbsp chili powder
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 cup fresh or frozen yellow corn kernels
- 1 cup chopped yellow onion
- 3 cloves chopped garlic
- 1 ½ cups of peeled and chopped sweet potato
- ¼ cup canned chipotles in adobo sauce
- 2 Tbsp. tomato paste
- 1 ½ cups low sodium vegetable broth
- 3 tsp. salt
- 8, 6-inch, white corn or flour tortillas
- Sour cream or plain Greek yogurt for garnish
- Cilantro for garnish
- Preheat oven to 400F.
- Place mushrooms in a dry skillet on medium heat and cook until all the water has evaporated, and the mushrooms are dark brown. While mushrooms are cooking add sweet potatoes to a pot of water and boil until soft.
- Add ground beef to the skillet along with chili powder, cumin, smoked paprika, oregano, and 2 tsp salt. Allow to sear for 2 minutes, stirring occasionally.
- Add 1/3 cup vegetable stock and the corn kernels and continue to cook until the ground beef is cooked through, about 3 more minutes.
- Remove beef mixture from pan and place in a bowl. Add the onions to the skillet and sweat on medium-high heat for 5 minutes
- Add the garlic to the pan, tomato paste, chipotles, and sweet potatoes to the pan and cook for another 5 minutes.
- Place sweet potato mixture and 2/3 cup vegetable stock in a blender and puree, adding more stock if necessary to make the sauce smooth. Season with remaining teaspoon of salt.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. Fill each tortilla with about a 1/3 cup of beef mixture and roll up tightly before placing on a small baking or casserole dish.
- Cover enchiladas in the sweet potato chipotle sauce and bake for 5 minutes. Garnish as desired and serve.
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Recipe Developed by Northwestern Athletics Dining Center’s Levy Culinary Team
Danielle Mach, Performance Dietitian, Daniel Bannerman, Executive Chef Jesus Espino, Cook
Inspired by my time living in Minneapolis, home of the famous “Juicy Lucy” burger, and my Italian grandmother’s skill for showing her family love the best way she knew how – through food.View Recipe