I’ve been toying around with the idea of changing the layout of my blog for a while now. Surprise, surprise as I’ve changed it now pretty much every year. I know there’s probably a few positives with staying consistent, one would be to not upset your readers but seeing as I haven’t made it big in that department, I figured I’d take the risk!
This current theme really represents how I’m feeling in regards to my cooking / baking. I feel more mature about the recipes I want to try (or create) and alot of it comes from the research and journeys I’ve taken that have taught me a lot about using REAL ingredients. Doing away with the boxed pastas, overly processed cheese and everything related to the inner isles of the grocery store and replacing them with the freshest, whole ingredients. Of course this isn’t going to happen all the time, I mean I live in the city and unfortunately can’t spend my whole paycheck at Whole Foods but I’d like to put the effort in and see where it takes me 🙂
The photo was taken by yours truly during our trip to Napa last March. I feel fortunate with all the trips we’ve been able to take this year – each and every city inspires me to try new things in the kitchen and of course blog more!!!
I hope your excited for what’s to come….I know I am 🙂
I absolutely love everything about Mexican cuisine. Honestly I could probably eat any version of tacos and enchiladas everyday – so when I came up with the idea of these Sweet Potato Breakfast Enchiladas, I went running to the grocery store 🙂
These enchiladas are great and the greek yogurt avocado cream just makes it nearly perfect – Enjoy!
Sweet Potato Breakfast Enchiladas
- 1 pound of ground turkey, turkey sausage or chicken sausage
- 2 large sweet potatoes chopped
- 1 onion
- 1 green pepper
- 1 can of black beans
- 12 eggs (whisked)
- Array of seasonings (here you could use a taco mix if you’d like – in this recipe I used the following: salt/pepper, seasoning salt, garlic powder, cayenne pepper, cloves (very little), paprika and maybe some ground mustard)
- 8 tortillas ( I used whole wheat)
- 1 package of Monterey Jack cheese (you could use the taco blend or even just cheddar cheese)
- 1 medium can of enchilada sauce (you could also use a homemade version, I know I’m going to try this one next time! )
- 1 9″ x 13″ pan
- 8-12 ounces of greek yogurt (plain flavor)
- 1 ripe avocado
- Siracha Sauce
- Heat oven to 350 degrees.
- Chop the sweet potatoes as small as you have patience for 🙂 These bad boys are going to take a little longer to cook so toss them into a heated, greased pan right away.
- Chop both the onion and green pepper into similar size pieces – throw them in with the potatoes.
- Once the potatoes, onions and pepper seem about almost done, add in the ground turkey.
- At this point you’ll want to start seasoning. I honestly can’t give you accurate measurements for how much of what to put in because I just start seasoning until it “feels right”. Sometimes I don’t get it right, but most of the time I do. Just remember you can always add more but you can never take away 🙂
- Once the mixture is cooked, add in the black beans and immediately following the whisked eggs.
- Cook mixture until the eggs are done.
Now the assembly!:
- Lightly cover a 9″x 13″ greased pan with enchilada sauce.
- Each tortilla will get a healthy helping of the sweet potato/turkey filling – rolled tightly and placed into the pan.
- Once all the tortillas are cozy in the pan, pour over the remaining enchilada sauce. Don’t worry about drowning them, the oven with dry them out a bit so they’ll be thirsty for more sauce.
- Cover with a large layer of Monterey Jack cheese.
- Cook in oven for about 20 – 30 minutes….really until the cheese is nice and melted and sort of browning on top.
Next the topping:
- So easy, put pitted avocado in food processor and pulse until it has limited chunks – add in the yogurt and pulse till combined. At this time you’ll also what to salt/pepper the cream.
- You could also add in the Siracha sauce here or serve it on the side.
Now it’s time to enjoy, place 1-2 enchiladas on a plate, topped with a hardy dollop of yogurt and of course drizzled with Siracha sauce….YUM!