Beef and Cremini Enchiladas
- Yield: Makes 8
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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