Do you ever go shopping with a list and completely disregard it? Yeah, me neither.
Oh, I get the list… and sometimes a bunch of other things magically appear in my cart. This happens at Target a lot – I’ll find myself standing in the middle of an aisle (of super awesome things) thinking, what did I come in here for??
It also happens at the grocery store…
These crispy sweet potato puffs were not on my list, but I needed them. I immediately thought of making my chipotle dipping sauce for them, then suddenly an entire dish was created around them. I love when that happens in my head.
Keeps me awake sometimes, seriously.
crispy sweet potato and chipotle enchiladas
dairy, soy and gluten free, vegan
makes four large enchiladas
1 cup dry quinoa
1 cup tomato juice (or water, broth)
1/2 cup water
2 cups fresh corn (3-4 cobs)
1/3 package crispy sweet potato puffs (Alexis Foods)
chipotle tomato crema (recipe follows)
four large tortillas (I used brown rice)
In medium sauce pan, combine tomato juice, water and (rinsed) quinoa. Bring to a boil, reduce to simmer and cover, cook for 10 minutes. (Check after 10 minutes, cooking time varies between 10-15 minutes for all liquid to be absorbed). When all liquid is absorbed, remove from heat and set aside with lid on.
Meanwhile, arrange potato puffs in a single layer on baking sheet, bake at 400 degrees for 20-25 minutes. While those bake, cut the corn off the corn cobs, and make the chipotle tomato crema.
Gather all prepared ingredients to assemble enchiladas – down the middle of each tortilla: first layer, quinoa. Add several sweet potato puffs next, then drizzle some chipotle tomato crema (1 tablespoon or so), add corn. Roll/fold sides and place in prepared baking dish. Repeat with remaining tortillas. Line up in baking dish and cover with crema – when serving you can spoon the extra crema over the enchilada. Bake at 325 for 25-30 minutes, until warmed through.
chipotle tomato crema
1/2 cup safflower oil*
3 tablespoons almond milk*
3 tomatoes, seeded and chopped
2-3 chipotle peppers (in adobo)
*(vegan) mayonnaise can be subbed for oil and milk
In high powered blender, combine oil and milk and blend on high until creamy. Add tomatoes, chipotle and salt as you continue to blend. Store in airtight container in refrigerator 3-4 days (if not using for enchiladas). Tomatoes make the consistency thinner than a normal ‘crema’.
Are you a sweet potato fan? How about an impulse buy fan?