Meal Kit
Mashed Sweet Potato Enchiladas
with queso fresco cheese and sour cream
Prep & Cook Time: 50-60 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Jimmy Madla
v
In Your Box (serves 2)
- 14 oz. Sweet Potato
- 1 Yellow Onion
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6 Small Flour Tortillas
- 6 fl. oz. Red Enchilada Sauce
- 1 Poblano Pepper
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2 oz. Shredded Cheddar Cheese
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2 oz. Sour Cream
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1 oz. Queso Fresco
- 2 Tbsp. Light Chili Powder
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories850
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Carbohydrates106g
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Net Carbs94g
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Fat36g
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Protein22g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Oven-Safe Casserole Dish
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut sweet potato into 1/2" dice.
Stem poblano pepper, seed, and cut into 1/2" dice.Halve and peel onion. Cut halves into 1/2" dice.Coarsely chop cilantro (no need to stem). -
2 Roast the Vegetables
Place sweet potato, poblano pepper, and onion on prepared baking sheet. Toss with 4 tsp. olive oil, chili powder, and a pinch of salt and pepper.
Roast until vegetables are tender, 25 minutes. -
3 Make the Filling
Coarsely mash onion, sweet potato, poblano pepper, half the cilantro (reserve remaining for garnish), and 1/3 the enchilada sauce (reserve remaining for casserole dish and topping) in a mixing bowl.
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4 Assemble and Bake Enchiladas
Pour 4 Tbsp. enchilada sauce (reserve remaining for topping enchiladas) into casserole dish, coating the bottom. (Use a dish large enough to fit six rolled tortillas.) Place one tortilla on a clean work surface. Add 1/6 the filling to tortilla, tightly roll up, and place in casserole dish, seam-side down.
Repeat for remaining five tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.Pour remaining enchilada sauce over enchiladas and top with cheddar cheese.Bake until cheese melts and begins to brown, 12-15 minutes. -
5 Plate the Dish
Plate dish as pictured on front of card, garnishing with remaining cilantro, sour cream, and queso fresco. Bon appétit!
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