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.
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.

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.

6ece9999 b5bf 4114 8193 2e5b2c6f3e4a  2018 0206 roasted yam collard green enchiladas 3x2 julia gartland 4322

Roasted Yam & Collard Green Enchiladas

By Food52

For the filling and sauce

  • 6 to 8 large collard greens (from 1 large bunch), stems removed
  • 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
  • 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
  • Sea salt, to taste

For the enchiladas

  • 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

View Full Recipe

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