Sweet Potato Collard Green Enchiladas
Healthy Sweet Potato Collard Green Enchiladas with Adobe Beef, a robust entree loaded with sweet potatoes and beef, rolled in blanched collard greens.
Friends, looking for a fun, different Friday night meal to serve to a few friends? You must try these Sweet Potato Collard Green Enchiladas with Adobe Beef. Set the table, and invite others in!
They are, let’s say, a different kind of enchilada. In a healthy way. And your friends will ask for the recipe, I promise. If you want the traditional (how to fry corn tortillas), then try my Vegetarian Sweet Potato Bean Enchiladas (watch the video!)
What are collard green enchiladas?
Take your vegetarian enchilada mixture and roll in cooked collard greens. Sweet Potato Collard Green Enchiladas are a meat and sweet potato mixture rolled in blanched collard greens (replacing the typical tortilla). They are low carb, and easy to prepare!
How do you cook collard greens?
- In a large pot of boiling salted water, place 4-5 collard green leaves and boil for 30 seconds.
- Remove from water, and immediately transfer to ice water to stop the cooking. Drain water, lay the leaves out on a towel, and pat dry. Repeat until all leaves are blanched and dried.
Is there anything more beautiful? And tasty, when cooked and rolled into delicious enchiladas?
Special touches are fun when friends come to dinner. But by all means, if you run out of time, don’t worry about it.
Special touches for company are simple
I thought it would be fun to share a few things we always do when guests come. Our house may not be spic and span, but there are a couple things that usually happen.
1. Pick up the clutter. (I don’t need to explain. :)
2. Wipe down the counters and spruce up the stainless steel. These 2 things can make your kitchen shine!
3. Play music. We change up our playlists, but we start playing music about 30 minutes, if not more, before people come over. You know, it sort of gets you in a happy, festive mood.
4. Light candles. We have candles on our mantle, dining table, and a few places in our living space.
5. If time, I set out wine glasses, the dishes we’ll be using, and if time, I’ll set the table.
6. Make sure bathroom is clean.
That’s about it. Those are my special touches. The rest is when the guests show up. The conversation and fun around the table are always the most special to me.
Follow RE on instagram
Friends, you can follow me over on my Instagram, and I’ll share things from time to time about the table setting or things I find that are fun (and inexpensive) for hosting. I’d love for you to join me over there: @reluctantentertainer
Sweet Potato Collard Green Enchiladas
For now, if you have vegetarian friends, make these enchiladas!
Substitutions can be made with this recipe! Use butternut squash, add black beans, or use ground turkey for a leaner meat. Be creative!
ENJOY!
More sweet potato recipes? Mexican Sweet Potato Quinoa Casserole, Tahini Stuffed Sweet Potatoes, Tender Melting Sweet Potatoes [Foodie with Family], and Instant Pot Sweet Potatoes [Rachel Cooks].
Get the Recipe:
Sweet Potato Collard Green Enchiladas
Ingredients
- 3 Tbsp olive oil
- 7 oz chipotle adobo canned peppers
- 4 oz canned green chills
- 2 tsp coriander
- 2 tsp cinnamon
- 2 tsp garlic powder
- 1.3 pounds of ground organic beef, roughly
- 1 large sweet potato cut into 1/2 inch cubes and roasted or sautéed until soft
- 2 c sharp cheddar, plus some to top.
- 8-10 collard green leaves
Instructions
- Preheat oven to 400 degrees.
- Bring a large pot of water to a boil with 1/4 cup of salt. When water is boiling, place 4-5 collard green leaves in and boil for 30 seconds. After time is up, remove from water and immediately transfer to ice water to stop the cooking. Drain water, lay the leaves out on a towel and pat dry. Repeat until all leaves are blanched and dried.
- In a large skillet, heat olive oil. When hot, add in peppers and greet chilis. Next, add in the beef and stir in with chilis, sauce, and spices. Cook meat to completion (no red pieces), then add in the cooked sweet potato and stir. Set aside.
- Place one leaf on a cutting board or plate. On the middle third of the leaf, place 1/2 or 1/4 cup of meat (depending on the size of the leaf, the larger can take about 1/2 cup, and smaller leaves can hold about 1/4 cup). Top the meat with cheese, tuck in the sides, then roll from the top of the leaf to the stem—the meat shouldn’t fall out because the ends are tucked in, and the leaves should still be firm enough to not tear.
- Place in a square 8X8 or equivalent baking pan. Top with desired enchilada sauce or salsa (I used Trader Joe's salsa verde) and remaining cheese.
- Bake for 25 minutes with foil, then remove foil and bake for 12-15 more minutes. Serve hot with any additional desired toppings, like fresh cilantro.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I never would have thought of that combination but it sounds like it would actually be delicious! I’m going to try it.