Mosmi’s Cauliflower and Sweet Potato Enchiladas

We surround ourselves with like-minded people every day.  People that share the same views of the world, life paths, goals for our children, etc.  Being passionate about good, clean, healthy food – that’s often a friend “prerequisite” too :). I am blessed to be surrounded by not only great friends, but great cooks too. One such person is my dear friend Mosmi Patel.

Mosmi and I talk pretty much on a daily basis.  At some point our conversation always turns to what we are making for dinner that evening. Take yesterday for example.  I had no idea what I was going to make at 4:45 p.m. (but I did end up making an excellent mushroom soup I’ll share later), and Mosmi was telling me all about the egg crepes filled with ricotta, spinach and mushrooms, topped with marinara she was planning on serving.  My mouth was watering!

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So, when Mos shared her go-to enchilada recipe with me, I knew I had to make it and share the love with the rest of you.  Now, when I made this recipe I used ‘ole El Paso for enchilada sauce.  Yes, I know, go ahead and poo-poo me, but I had it in the pantry and it was too tempting when I was in a hurry.  I did, however, use local sweet potatoes so I consider that a brownie point.

These enchiladas contained everything that I look for in a recipe: healthy (check), “clean”, minimally processed ingredients (check), flavorful (check), easy to prepare (check).  Makes for an easy weeknight meal when you are on the run.  Top with shredded Romaine, fresh chopped tomatoes, cilantro and a bit of sour cream, and you well on your way towards a satisfying meal!

Mosmi’s Cauliflower and Sweet Potato Enchiladas

Serves 6

(her recipe to the T….hence no specified “amounts” – just have FUN with it!)

“Sauté chopped red onion in olive oil.
Add chopped garlic.
When golden, add ground cumin and coriander powder.
Mix well.
Add chopped sweet potatoes and chopped cauliflower. Could also steam sweet potatoes and then add to onion mixture.
Add a few teaspoons of water.
Cover and cook.
Add 1-can organic refried black beans or regular black beans (I used black beans).
Last add a few tablespoons pico de gallo to taste (or Whole Foods-made Salsa Fresca. I use the WF-made pico too)
Spoon filling into flour tortillas with shredded pepper jack cheese.
Top with homemade red sauce, shredded cheese, chopped scallions and finely chopped
jalapeños.
Sauteeing cauliflower, sweet potatoes and other veggies for enchilada filling.

Sauteing cauliflower, sweet potatoes and other veggies for enchilada filling.

For red sauce, roast (approx 375 degrees) in a foil pan about 25-30 minutes:
1-can (32 oz) organic whole peeled tomatoes.
6-8 small cloves garlic
1/2 red onion chopped
Then purée with:
1 chopped chipotle pepper
Chopped cilantro
Juice of half a lime
Salt/pepper to taste

*Alternately, you can just use canned enchilada sauce – large can.

Sweet potato and cauliflower enchiladas right out of the oven!

Sweet potato and cauliflower enchiladas right out of the oven!

Enjoy!

Comments
One Response to “Mosmi’s Cauliflower and Sweet Potato Enchiladas”
  1. Mosmi says:

    So happy the enchiladas turned out well! New and inventive one-pot meals that appeal to the whole family are not always easy to come by, and this one the kids love too. Thank you for the kind words Melissa. I draw creative inspiration from you every day and am dying to try those quinoa burgers!

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