Vegan Chipotle Sweet Potato Enchiladas

You can’t go wrong with vegan enchiladas. Especially when they’re topped with a creamy cheese sauce made with sweet potato, and filled with homemade pinto beans, kale, and smokey chipotle peppers. Need some comfort food? Make these enchiladas. Need something for the whole family? Make these enchiladas. No matter the situation, this recipe will provide delicious satisfaction!

To make these chipotle enchiladas, I partnered with La Morena Mexican Foods. They make the tastiest chipotle peppers. I’ve been buying them for years!! Grab the recipe below, and let me know how you like them 🙂

Vegan Chipotle Sweet Potato Enchiladas

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Find La Morena chipote peppers in adobo sauce at your local grocery store in the "International" aisle, or at Hispanic, or "ethnic" grocery stores. Chipotle peppers are quite spicy (they're smoked jalepeño peppers). Start with 2 peppers, and add more to taste. If you love spicy food, add a teaspoon of the sauce to the sauce when blending. Buen provecho!!

Author: Jenné

Serves: 6

Ingredients

Enchilada Filling

1 red onion, chopped
3 cloves of garlic, minced
2 tbsp cumin powder
2 tsp chili powder
1-15oz can of corn, drained
2 cups pinto beans, homemade or canned
1 tbsp tomato paste
2-3 chipotle peppers, chopped (do not rinse or remove the sauce)
3 cups kale, finely chopped

Sweet Potato Cheese Sauce

2 tbsp arrowroot powder (or cornstarch)
1 cup unsweetened plain non-dairy milk (I use organic soy)
1 tbsp grapeseed oil, canola oil, or Earth Balance
2 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tbsp apple cider vinegar
1 cup nutritional yeast
1 ½ tsp sea salt
1 sweet potato, steamed & peeled
12 corn tortillas, warmed to soften
1 cup cilantro, chopped

Instructions

Heat a couple tablespoons of oil in a skillet on medium-high heat.
Add the onions and garlic to the skillet, and sauté until tender.
Add the cumin and chili powder, and stir well to toast the spices for about 30 seconds.
Stir in the corn and pinto beans, followed by the tomato paste and chipotle peppers. Stir well.
Add the chopped kale, and stir well. Cook until the kale is tender.

Sauce

Mix the arrowroot in a small bowl with ⅓ cup of the milk. Make sure to get out the clumps. Set aside.
In a sauce pot, warm oil or melt Earth Balance on medium heat.
Add in the remaining soy milk along with the mustard, onion & garlic powder, vinegar, nutritional yeast, and salt. Whisk to combine.
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
Continue to whisk to combine the ingredients and thicken the sauce (will take a couple of minutes to thicken up).
Transfer the sauce to a blender, then add the steamed sweet potato.
Blend until smooth. If you love spiciness, throw a teaspoon of the chipotle adobo sauce in there 🙂

Fill enchiladas

Preheat the oven to 375°, and oil a medium sized baking dish or cast iron skillet.
Fill the tortillas with the enchilada filling (about heaping ½ cup), roll, and place in the baking dish.
Cover the enchiladas with the creamy sweet potato cheese sauce.
Bake for 20 minutes.
Top with cilantro, and serve!