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.
jalapeño, finely chopped (leave the seeds if you like extra spicy sauce; remove if not)
smoked Spanish paprika
28-oz (830g) can crushed tomatoes
cooking liquid from collard greens
sea salt, to taste
For the enchiladas
large (or 12 small) store-bought whole-grain tortillas
shredded sheep's- or goat's-milk cheese (optional)
ripe but firm avocado, cubed, for serving
fresh cilantro leaves, for serving
In This Recipe
To make the filling: Preheat oven to 400°F (200°C).
Place collard greens into a medium pot, cover with water, and bring to a boil over medium high heat. Lower heat to a strong simmer, add salt, and cook, partially covered, for 30 minutes to an hour, until soft but not mushy. Use this time to peel and dice the vegetables. Drain, reserving 1 cup of cooking liquid. Set aside, leaving to drain in the colander.
While collard greens are cooking, cover a baking tray with parchment paper and place sweet potato cubes on it. Drizzle with 1/2 tablespoon coconut oil, sprinkle with smoked paprika, salt, and pepper, and mix with your hands to coat. Roast for 25 minutes or until soft when pricked with a knife. Lower heat to 350°F (180°C). Use this time to make the sauce.
Once you have made the sauce, squeeze cooked collard greens of excess liquid. Dice them into bite-size pieces. In a medium sauté pan, warm up remaining 2 tablespoons oil over medium heat. Add red onions and a pinch of salt and sauté for 10 minutes. Reduce heat to medium-low and caramelize onions further, around 15 minutes. Add collard greens and the rest of the ground cumin from making the sauce. Increase heat back to medium, and sauté while stirring for 2 to 3 more minutes. Remove from heat.
To make the sauce: Warm a medium saucepan over medium heat. Add cumin seeds and toast for 1 to 2 minutes, until fragrant. Remove from heat and grind cumin in a mortar and pestle. Set aside.
Return the saucepan to medium heat, add oil and onion, and sauté for 7 minutes, until the onions are translucent. Add garlic and jalapeño and sauté for another 3 minutes. Add half of the ground cumin along with the smoked paprika, tomatoes, and collard greens cooking liquid. Bring to a simmer and cook for about 10 minutes, until the sauce thickens slightly. Taste for salt and adjust if needed.
To make the enchiladas: Cover an 8 x 11-inch (20 x 27-cm) baking dish with parchment paper, extending it up the sides. Spread half of the sauce on the bottom of the dish. Lay out one tortilla at a time on a plate or cutting board. Spoon about 1/4 cup of sweet potato cubes (less for small tortillas) along the diameter of the tortilla, followed by same amount of collard greens. Sprinkle with cheese (if using). Roll the tortilla tightly and place into the baking dish. Continue with the rest of the tortillas, snugly arranging them inside the pan. Spread the remaining half of the sauce on top and sprinkle with cheese (if using). Bake for 25 minutes.
Let cool slightly and serve with avocado, a squeeze of lime juice, and fresh cilantro leaves. Store refrigerated in an airtight container for up to 5 days. Reheat in a sauté pan, covered, over low heat.