Sounds like a weird mixture, right? But when you put the the two together, it’s actually quite tasty!
My husband always thinks I put some weird things together for dinner, but they always turn out so scrumptious! A few days ago, we didn’t have much in the house (hadn’t gone grocery shopping yet!) and the two big things I had was sweet potatoes and organic flour. I punched in the two ingredients in ‘google’ to see what I could come up with 😉
I came across this recipe for the homemade tortillas.
- 4 cups of Unbleached Organic Flour
- 1 tsp of sea salt
- 2 tsp of baking powder
- 2 tbsp of grapseed oil
- 1 1/2 cups of water
Sweet Potato Mixture
- 1.5 lbs of sweet potatoes, mashed
- 1 tbsp of butter (I used homemade butter bought from a farm down the street.)
- 1 clove of garlic, diced or minced
- 1/2 cup of almond cheese, grated
- sea salt (to taste)
- 1/4 tsp of tumeric
- 1/4 tsp of powdered ginger
- 2 cups of spinach
Preheat oven to 425 degrees. Mix all ingredients EXCEPT for spinach and cheese. Once mixed, spread the mixture on the homemade tortilla. Sprinkle the cheese on top and lay spinach (about 5-6 leaves) over cheese. Lay another tortilla on top. I used a stone to bake these, which was perfect. No need to oil pan. Bake enchiladas for about 5-8 minutes or until the bottom and top is a little crispy.
WHILE ENCHILADAS ARE COOKING:
Slice a small-medium onion. In a pan over a stove top, mix in 1 cup of water, 1/4 cup of Raw Sugar, 1/4 cup of Red Cider Vinegar. Heat on Med- Med high until sugar is mixed well. Pour mixture in a bowl with onion and let it soak until enchiladas are finished and place on top of enchiladas and serve!