I'm really happy with how these turned out. The Anti-Veg Brother-in-Law ate them, who knows if he actually enjoyed them but he claimed to, and even if he didn't D and I both really liked them.
sweet potato and spinach enchiladas
two medium sweet potatoes
one clove garlic
one bushel spinach
one red chili
1/2 tsp chili flakes
1/2 tsp cumin
squeeze of lime juice
about 12 small enchiladas/tortillas (see note)
Finely chop the red onion, and dice the tomatoes. slowly fry about three quarters of the red onion, reserving the other quarter for another time. I generally use it to make a guacamole to accompany this dish. When the onions have softened, add the tomatoes, chili flakes, cumin and chili (which should be chopped). Simmer on medium-high for a minute or two, then reduce heat and put lid on and leave to simmer for about twenty minutes. The mixture should have reduced to a tomatoey liquid. You can blend it, but I like to leave it quite chunky.
Peel and dice the sweet potatoes, and mince the garlic. Boil the two together until the sweet potato is soft and ready for mashing, at which point, drain and mash the sweet potato and the garlic together. Shred the spinach, then wilt in a small amount of water with the lime juice.
Drain the spinach, and add to the potato mixture. Spoon a scoop or two into each tortilla, or whatever seems to fit well, then roll and add to the pan. Repeat until you have used up all the mixture or all the enchiladas. Pour the tomato mixture over the enchiladas, make sure the mixture covers all of the exposed enchilada area.
Bake at 220C for 20 minutes. Top with guacamole. In this instance, I also served it with potato gems, because too much potato is never enough.
NOTE: This is technically a gluten-free recipe except all of the corn tortillas I find always have wheat in them, so my 'gluten-free' tag in this instance is a question mark. Do corn tortillas with no wheat actually exist? Please let me know so I can tag accurately.