{recipe} Jerusalem Artichoke & Beef Enchiladas

All rolled up. They are just waiting on the toppings before going into the oven

Recently I’ve been trying to incorporate as many veggies as possible into our meals so that I don’t get too behind on all my CSA goodies. It’s amazing how much stuff I get each week so I really need to keep track and plan things out because I absolutely hate wasting food.

This week I knew I wanted to make enchiladas so I looked through what I had and tried to figure out what I could combine that wouldn’t make them taste odd. I had some Jerusalem artichokes and I figured I could dice them small (to make them uniform with the ground beef) and saute them up.

Tortillas cooking up on the griddle.

First I had to make the corn tortillas which are super easy. I also added a tiny bit of fresh squeezed lime juice and salt to my tortilla mixture. If you have cast iron cookware, I strongly suggest cooking these up on your cast iron.  I also suggest making these right before you roll the enchiladas and keep them warm in a towel, otherwise they will get hard and can break as you roll them. The recipe should make 15 which is perfect for this dish.

While those were cooking up my husband cooked the filling. I used a pound of ground beef from Willow Marsh Farm, one diced onion, 3 diced cloves of garlic, and 2 finely diced, large Jerusalem Artichokes. We put a few tablespoons of oil in a cast iron skillet and then tossed everything in until it was cooked through.

Just before we added the beef to the filling.

Then we added homemade taco seasoning but you can always just toss in a packet of store-bought. We found we didn’t need to add any water, but if the mix looks too dry you can add some water a little at a time. Also, this beef never seems to need draining when it’s cooked but if you get a lot of grease when yours cooks down, be sure to drain some of that off.

While the filling is cooking, put a thin layer of enchilada sauce on the bottom of a glass 9×13 pan. When the filling is cool enough to handle, fill each tortilla with a few tablespoons of filling, then roll and place them in the pan, seam side down. When the pan is full, drench the whole thing with more enchilada sauce.

We added a small can of sliced olives over the top and shredded Mexican blend cheese. Then popped it in a 350 degree oven and pulled it out when the cheese had melted and the whole thing was hot and bubbly.

When we served it up I added fresh cilantro from the garden, salsa, sliced jalapenos, and sour cream. They were so good that we gobbled them up before I could even think about taking photos of the finished product!

You could definitely taste the Jerusalem artichokes but it wasn’t overpowering. It actually added a nice depth of flavor to the dish. Since local grass-fed beef isn’t super cheap, this can be a great way to stretch it for a meal. We actually had some leftover filling which we plan to use for nachos.

How do you find creative ways to add extra veg in non-traditional places?

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Categories: Dinner, Kid Friendly, Meat, recipe

Author:Erika T.

Mom to Jack (lover of Legos) and wife to Chris (Naval nuclear mechanic) who keeps track of her family's DIY adventures at ourDIYlife.com. As a child of an Italian mother, Erika loves food in all its forms. She's also passionate about the fiber arts, sewing, photography, and writing. She can be seen skating with the Albany All Stars Roller Derby League where she proudly sports her "No Farms No Food" sticker on her helmet. Her day jobs include managing several social media accounts & a myriad of things for Kilpatrick Family Farm. Someday she and her family plan to have a sustainable farm of their own.

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7 Comments on “{recipe} Jerusalem Artichoke & Beef Enchiladas”

  1. June 30, 2011 at 8:34 am #

    Hi, I just discovered your blog and wanted to let you know how much I enjoyed it. What a nice group you have and such a wonderful idea. Being originally from Texas, I’ll have to give enchiladas a try.

    • June 30, 2011 at 4:51 pm #

      Karen,

      Thank you so much for finding (and reading) our group blog! The food blog sea is immensely large so we are grateful that’s you’ve stopped here to share. We hope you will become a regular reader and join the conversation… Reading your blog now, I need to get myself to Portand!

      Christina, Editor & Founder

      • June 30, 2011 at 5:31 pm #

        Christina, Thank you for visiting my blog. Yes, if you get a chance to go to Portland you would enjoy it. We were there again today. You can be sure that I will be a regular reader. Wish we had a group like yours here or in New Hampshire.

  2. corrina
    June 30, 2011 at 8:36 am #

    hey girl, where do you get your masa harina? those tortillas look fab. i’m totally inspired to make enchiladas. though, instead of ground beef i’ll prob use lentils.

  3. June 30, 2011 at 9:25 am #

    Thank you Karen!

    Corrie-They should have it at PC and Hannaford. I believe it’s near the Goya stuff. Just make sure you get the right one because it’s right next to corn meal and the bags look super similar. I bet it would be awesome with lentils too!

Trackbacks/Pingbacks

  1. {FSC PODCAST} episode 2: all about csa programs | FROM SCRATCH CLUB - March 28, 2012

    [...] it! Hakurei turnips? Jillian has you covered here. Jerusalem artichokes? Why not make Erika’s Jerusalem Artichoke & Beef Enchilads? Try Christina’s Pickled Fiddleheads or Christine’s Rainbow Chard Quiche. FSC even ran an [...]

  2. {pulling back the curtain} What Erika Really Eats | FROM SCRATCH CLUB - August 27, 2012

    [...] recipe for Jerusalem Artichoke and ground beef enchiladas, where I link to a recipe for corn tortillas as [...]

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