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!
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.
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.
| 6 | to 8 large collard greens (from 1 large bunch), stems removed |
| 1 | pinch sea salt, to taste |
| 2 | medium yams or sweet potatoes, peeled and cubed into bite-size pieces |
| 2 1/2 | tablespoons malted neutral coconut oil, divided |
| 1 | teaspoon smoked Spanish paprika |
| 1 | pinch freshly ground black pepper, to taste |
| 2 | large red onions, diced |
| 2 | teaspoons cumin seeds, divided |
| 1 | tablespoon neutral coconut oil |
| 1 | medium yellow onion, chopped |
| 3 | garlic cloves, sliced |
| 1 | jalapeño, finely chopped (leave the seeds if you like extra spicy sauce; remove if not) |
| 1 | teaspoon smoked Spanish paprika |
| 1 | 28-oz (830g) can crushed tomatoes |
| 1 | cup cooking liquid from collard greens |
| 1 | pinch sea salt, to taste |
| 6 | to 8 large collard greens (from 1 large bunch), stems removed |
| 1 | pinch sea salt, to taste |
| 2 | medium yams or sweet potatoes, peeled and cubed into bite-size pieces |
| 2 1/2 | tablespoons malted neutral coconut oil, divided |
| 1 | teaspoon smoked Spanish paprika |
| 1 | pinch freshly ground black pepper, to taste |
| 2 | large red onions, diced |
| 2 | teaspoons cumin seeds, divided |
| 1 | tablespoon neutral coconut oil |
| 1 | medium yellow onion, chopped |
| 3 | garlic cloves, sliced |
| 1 | jalapeño, finely chopped (leave the seeds if you like extra spicy sauce; remove if not) |
| 1 | teaspoon smoked Spanish paprika |
| 1 | 28-oz (830g) can crushed tomatoes |
| 1 | cup cooking liquid from collard greens |
| 1 | pinch sea salt, to taste |
| 6 | large (or 12 small) store-bought whole-grain tortillas |
| 1/2 | cup shredded sheep's- or goat's-milk cheese (optional) |
| 1 | ripe but firm avocado, cubed, for serving |
| 1 | lime |
| 1 | cup fresh cilantro leaves, for serving |
| 6 | large (or 12 small) store-bought whole-grain tortillas |
| 1/2 | cup shredded sheep's- or goat's-milk cheese (optional) |
| 1 | ripe but firm avocado, cubed, for serving |
| 1 | lime |
| 1 | cup fresh cilantro leaves, for serving |
How do you stuff your enchiladas? Do you make sauce ahead of time? Let us know below!
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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