These sweet potato enchiladas, that are filled with healthful ingredients including spinach, black beans, sweet potatoes, and peppers, are smothered in a homemade enchilada sauce. But healthy isn’t the only reason to indulge in them. They’re Tex-Mex deliciousness. And they just happen to be vegan.
Loaded with sweet potato, black beans, and spinach and smothered in a simple yet satisfying enchilada sauce, these vegan enchiladas are definitely not your typical enchiladas although they’re unexpectedly satisfying. And they’re still gonna garner raves from everyone.–Angie Zoobkoff
Sweet Potato Enchiladas
- Quick Glance
- 30 M
- 1 H
- Serves 4 to 6
- For the enchilada sauce
- One (4- to 5-ounce) jar roasted red bell peppers, drained
- 1 cup store-bought or homemade vegan mayonnaise
- 1 clove garlic, minced
- 1 jalapeño pepper, finely chopped
- 1 cup store-bought or homemade salsa
- 1/4 cup golden raisins, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- For the enchiladas
- 1 medium sweet potato (14 oz), peeled and cut into 1/2-inch (12-mm) dice
- 2 tablespoons avocado or grapeseed oil
- 1 red onion (7 oz), chopped
- 1 red bell pepper (7 oz), chopped
- 1/2 to 1 serrano pepper, chopped (optional)
- 3 cloves garlic, finely chopped
- 1 cup store-bought or homemade salsa
- 2 cups chopped spinach, kale, Swiss chard, or bok choy
- 2 cups cooked black beans or one (14-ounce | 400 g) can black beans, rinsed and drained
- Sea salt and freshly ground black pepper
- 2 1/2 cups Enchilada Sauce (recipe above)
- 8 soft corn or flour tortillas
- To serve
- 1 cup Avocado Dip* or store-bought guacamole
- 1 cup vegan plain yogurt
- 1 cup whole cashews
- 1/2 cup chopped fresh cilantro or parsley
- 1 tablespoon freshly squeezed lime juice
- Make the enchilada sauce
- 1. Finely chop the roasted peppers and set them in a strainer or colander in the sink to drain.
- 2. In a medium bowl, combine the mayonnaise, garlic, jalapeño, salsa, raisins, cinnamon, and allspice. Stir in the drained peppers. You can cover and refrigerate the enchilada sauce for up to 1 week.
- Make the enchiladas
- 3. Preheat the oven to 350°F (175°C). Lightly oil a 9-by-13-inch (22-by-33-cm) baking dish.
- 4. Place a medium saucepan of salted water over high heat and bring to a boil. Add the sweet potato, reduce the heat to medium-low, and simmer until tender when pierced with a knife, 10 to 12 minutes. Drain.
- 5. In a large skillet over medium-high heat, warm the oil. Add the onion, bell pepper, and, if using, serrano pepper, and cook, stirring frequently, until soft, 5 to 8 minutes. Add the garlic and cook, stirring frequently, for 3 minutes.
- 6. Add the salsa and bring to a simmer. Stir in the spinach and beans and cook, stirring frequently, until the spinach wilts, 2 to 4 minutes. Remove from the heat and stir in the sweet potato. Season to taste with salt and pepper.
- 7. Spread 1 cup enchilada sauce evenly in the prepared baking dish.
- 8. Spoon 1/2 cup sweet potato mixture along the center of a tortilla, leaving about 1 inch from the top and bottom edges. Fold the 1-inch top and bottom of the tortilla slightly over the filling. Then fold the right side of the tortilla over the filling. Rotate the tortilla 1/4 turn clockwise. Using 2 hands, gently but firmly squeeze the covered portion of the enchilada towards you and then roll the entire enchilada away from you to form a tight cylinder. Place it, seam side down, in the baking dish. Fill and roll the remaining tortillas in the same manner, placing them seam side down in the baking dish.
- 9. Spread as much of the remaining enchilada sauce as you’d like evenly over the enchiladas, and if you like things a little saucy, use all of it! Bake until the enchiladas are warmed through, about 20 minutes.
- 10. Serve with the avocado dip, vegan yogurt, cashews, cilantro or parsley, and lime juice, if desired.
- *We’ve got no issues with traditional guacamole. But perhaps you switch things up and try this creamy vegan avocado dip. Simply mash together 2 tablespoons fresh lemon juice, 2 ripe avocados, 3 tablespoons vegan mayo, 1 or 2 finely chopped garlic cloves, and sea salt and hot sauce to taste. Garnish with cilantro.