Notes: This Sweet Potato ‘Enchilada’ sauce adds some much needed nutrients to the classic version.
To make this vegan, skip the cheese/yogurt.
Sweet Potato Chilaquiles
1/2 sweet potato, cooked
1 tbls avocado oil
1/4 onion, chopped
2 garlic cloves
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp ground cinnamon
2 cups broth (up to 1/2 cup more as needed)
1/2 tsp pink salt
1 spoon of tapioca flour + 1 spoon water
About 4-5 handfuls of tortilla chips or Corn Tortillas
Toppings: sliced radishes, fresh cilantro, avocado slices, greek yogurt or queso fresco, pickled onions
If you are using fresh corn tortillas, place in a 375 degree oven to crisp.
Heat the oil in a cast iron or other skillet. Add the onions, saute for a couple of minutes, add the the spices and garlic. Cook for another minute.
Mash the sweet potato with a fork, add to the pan. Whisk in part of the broth to combine with the potato, then whisk in the remaining broth. Let simmer.
Mix together the tapioca flour with the water, whisk into the sauce and let simmer. The sauce should be like a thick pancake batter; add another 1/2 cup of broth if the sauce gets too thick. Then add the chips to the sauce, mixing and tossing to cover all the chips.
Heat a second pan, add a drizzle of oil and fry the eggs. Top the chips with the eggs and all or any of the additional toppings.1