Ready for some awesome enchilada’s today? I hope so!
This recipe just happened. I had something else completely different in mind but as I cooked this was created. I usually go into things without having a set plan (or any plan at all, honestly) and sometimes it works and sometimes it doesn’t. Today it worked and I’m grateful for that because this recipe is awesome.
Meant to be? I’d say so.
The creamy texture of the Sweet Potato & Pumpkin Mash compliments the toppings so well; creating the perfect warm and hearty meal for a crisp autumn day.
Open Faced Enchiladas with Sweet Potato & Pumpkin Mash
makes 4 enchiladas
4 tortillas (use corn tortillas for gf)
2 cups spinach
1 cup black beans, cooked
1 cup veggie mix, cooked; I used mushrooms, green peppers, carrots, and onions
Fresh oregano and cilantro to taste
Mix together spinach, black beans, veggie mix, oregano, and cilantro; set aside.
Sweet Potato & Pumpkin Mash:
1 large sweet potato
1/2 cup pumpkin puree
1 teaspoon garlic powder
salt and pepper to taste
Wash, cube, and boil sweet potato until tender. Remove from heat, drain water, and place in blender with pumpkin puree and garlic powder. Blend until smooth consistency is reached and add salt and pepper to taste.
Spread mash onto tortillas, then top with spinach, bean, and veggie mix. Serve, enjoy!