Tuck Roasted Yams & Greens into Tortillas for a Saucy Winter Dinner

February  8, 2018

Stuffing yourself with enchiladas smothered in bubbly sauce sounds like a comfort food dream come true, right? There’s just something about packed tortillas covered in a blanket of spice (and maybe some cheese) that feeds the little furnace in our bellies. And a version that slips in some tasty winter produce, too? Sign us up!

Tuck into this for warm-fuzzies. Photo by Julia Gartland

In her latest book, Simply Vibrant, cookbook author Anya Kassoff shares a rich, filling enchilada recipe that showcases cold-weather vegetables:

Enchiladas are a messy and cozy affair that I find to be especially fitting for the colder seasons. These are filled with smoked paprika roasted sweet potatoes and mighty, dark collard greens — baked in a chunky and slightly spicy red sauce — making it the perfect wintry dinner.

Loaded with roasted sweet potatoes and robust collard greens, Kassoff has created a dish that’s both comforting and balanced. Like all enchiladas, it takes a bit of time to make the components, but the dish will keep in the fridge for up to five days, so it’s an ideal make-ahead meal to then enjoy throughout the week.

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One other thing to keep in mind: No one’s expecting beautiful-looking enchiladas. It’s a messy dish; sauce is bound to be spilled and tortillas unwrapped. And that’s okay—comfort food doesn't judge.

How do you stuff your enchiladas? Do you make sauce ahead of time? Let us know below!

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Katie is a food writer and editor who loves cheesy puns and cheesy cheese.