Ms Fatty’s Super Yummy Enchiladas

One night, I said I was making enchiladas. I said they would be healthy, clean and low-fat because they would be filled with sweet potatoes, kale and black beans. Then the requests came in. The brothers wanted turkey in them for the protein. My brother’s GF is a vegetarian so no meat for her. My mom doesn’t eat dairy, so her’s had to have no cheese. My sister was coming over so she requested extra so she can have some too. Then they wanted to know what else was on the menu. Welcome to my family. ❤

I ended up making 3 versions that night. One with only kale, black beans and sweet potatoes, another with kale, black beans, sweet potatoes and cheese and finally I added turkey to the 3rd version. To keep as many preservatives out of our diets as possible, I made the enchiladas sauce from scratch. I never knew how easy it could be! I also served Cilantro Lime Brown Rice on the side to round out our meal. I ended up with some extra filling left over and ended up making some for my sister (and her family) to take home and freeze for another time. Seriously, I’m an AMAZING sister. Do you see what I have to put up with? Mmmmmhmmmm!

A note on Yams/Sweet Potatoes: Americans use the word “yam” to refer to a sweet, moist, orange-fleshed variety of sweet potato. To everyone else in the world, a yam is what Americans call a tropical yam, a firm tuber with white flesh. Varieties of American “yams” (sweet potatoes) include the garnet yam and the jewel yam. They’re even more common than the standard sweet potato, sweeter, and contain a bit more water (you can hear it escape when you bake them).



12 Tortillas
1/2 lbs Ground Turkey, browned
2 cups Sweet Potatoes (garnet yams), peeled and 1/2 inch dice
1 bunch of Kale, stripped from stems and chopped, about 4-5 cups packed
1 (14 oz) canned Black Beans, rinsed
2 tbsp Olive Oil
1 cup Onions, small dice
4 Garlic Cloves, minced
2 tsp Dried Mexican Oregano
1 tbsp Cumin
2 tbsp Chili Powder
Cayenne Powder, to taste
1 tsp Salt
1/2 tsp Black Pepper
2 cups Cheese, divided, use your favorite blend

Enchilada Sauce: Thanks Tide and Thyme!
1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp ground cumin
1 (15 ounce) can tomato sauce
1 cup chicken stock or water
1 tsp kosher salt

Cilantro Lime Brown Rice:
2 cups Brown Rice
1 tbsp Olive Oil
1/2 cup Onions, diced
1 Garlic Glove, minced
4 cups Vegetable or Chicken Stock
2 tbsp Freshly Squeezed Lime Juice
1/2 cup Cilantro, chopped
1 tsp Sugar
1/2 tsp Salt
1/2 tsp Black Pepper



Enchilada Sauce:
1. Heat oil in medium saucepan over medium-high heat. Add onion and saute for a few minutes, until starting to brown on the edges, about 5 minutes. Add the garlic, chili powder, and cumin. Cook for an additional minute to toast the spices.

2. Add in the tomato sauce, as well as the chicken broth. Stir to combine, and bring to a boil. Reduce heat to low and simmer for 10 minutes.

3. Remove from heat, and pour the sauce through a fine-mesh strainer set over a bowl. Using a rubber spatula, push down on the onions, forcing as much sauce out as possible. Makes about 2 cups enchilada sauce.

Cilantro Lime Brown Rice:
1. Over medium heat, saute onions in olive oil until onions are translucent. 5-6 mins.

2. Add brown rice and garlic, allow to toast, 1-2 mins

3. Add stock, turn heat to high and bring to a rapid boil. Wait til almost all the water dissipates from top, then turn heat down to low, cover and allow to steam.

4. Mix together lime juice, sugar, salt and pepper. When rice is done, pour juice mixture over hot rice, fluff with a fork to mix thoroughly. Lastly, add cilantro and mix once more

1. Preheat oven to 350F

2. Add sweet potatoes to a pot, cover with cold water and set on high heat. Bring to a boil and cook until just tender. 6-7 Mins. Drain and set aside

3. In a saute pan over medium heat, sweat onions in olive. When translucent. add garlic and cook until fragrant, about 2 mins.

4. Add sweet potatoes, oregano, cumin, chili powder, cayenne powder, salt and pepper. Mix. Seriously, that smell is intoxicating!

5. Add kale and black beans. Mix, set aside. Don’t you feel healthier already? I do!

6. Add 1 cup of cheese. You can keep it vegetarian, but I also added browned ground turkey. Take a taste, you know you want to!

7. Spread some enchilada sauce to the bottom of a baking dish. Add more sauce to a pan set over low heat

8. Dip tortilla in heated sauce. Spoon a few tablespoons of filling onto tortilla, roll tightly and set seam side down.

9. Cover with more sauce and remaining cheese. Place in oven for 25-30 mins

10. Serve with Cilantro Lime Rice. Be the hero of your family and bask in all their warm gratitude!

I know that it seems like a lot of work for one meal, but honestly its super easy to make. Keep it vegetarian and don’t use any turkey. Or use your favorite store bought enchilada sauce if you don’t want to make your own. It’s your world baby, do you!

Week 1 of 52 😉

2 Comments Add yours

  1. Laura says:

    Yum, now I want enchiladas. Everything sounds great! 🙂

    1. Ms Fatty says:

      Thanks Laura! I want some again also. Except I won’t tell my family, they have too may opinions! 😉

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