Whenever I try new recipes, I usually get my insipration from blogs that I read. I currently subscribe to approximately 15 food blogs that cover a range of subjects, from wine to rustic, and some of them are just people that I know and want to support.
A local Memphis photographer and vegetarian, Justin Burks (whose olive oil shortbread is covered here) posted a recipe on his blog, The Chubby Vegetarian, that intrigued me. From the moment I read the ingredient list, I wanted to make these chilaquiles with ancho roasted sweet potatoes.
This recipe is full of all kinds of delicious veggies. And, in my version, I lighten it up a little bit (Although, it is already quite healthy.)
Chilaquiles with Ancho Roasted Sweet Potatoes
Adapted from The Chubby Vegetarian’s Chilaquiles + Ancho Roasted Sweet Potatoes
Ancho Roasted Sweet Potatoes
1 1/2 large sweet potatoes, peeled and diced
1/2 tablespoon of ancho chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 400 degrees. Toss potatoes in olive oil until coated. Combine remaining ingredients, sprinkle over potatoes and mix until evenly coated. Spread in a single layer on a foil-lined baking sheet and roast for 20 minutes, or until potatoes are tender and edges start to darken.
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 tomato (peeled, diced)
2 eggs and 1/2 cup egg substitute (thoroughly mixed)
1 1/2 cups baked tortilla chips
2 ounces goat cheese
2 tablespoons olive oil
salt & pepper
Mexican hot sauce (I use Valentina)
In a pan over medium-high heat, sauté onions and peppers in olive oil until the onion is translucent. Add the tomatoes and cook until most of the liquid has evaporated. Season egg mixture with salt and pepper. In a shallow baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with hot sauce and sour cream.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
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