Sweet Potato Enchiladas

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5 from 1 vote

Absolutely delicious Sweet Potato Enchiladas, filled with a smoky chipotle and veggie-pinto bean filling, then smothered in a creamy sweet potato "cheese" sauce. It's a comforting and hearty plant-based entrée everyone will love—perfect for Cinco de Mayo, Sunday Supper, and Taco Tuesday.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Jenné Claiborne

Equipment

blender

Ingredients

Veggie and Chipotle Enchilada Filling

1 tbsp avocado oil or extra virgin olive oil
1 red onion diced (about 1 cup)
3 cloves garlic minced
1 tbsp ground cumin
2 tsp chili powder
1-15 oz can corn drained (or a scant 2 cups of frozen corn)
1-15 oz can pinto beans drained (or a scant 2 cups home cooked beans)
1 tbsp tomato paste
2-3 chipotle peppers in adobo sauce chopped
2-3 cups baby spinach loosely packed
3/4 tsp sea salt plus more to taste

Sweet Potato Cheese Sauce

2 tbsp arrowroot powder or cornstarch
1 cup unsweetened plain non-dairy milk such as soy milk
2 tsp smooth 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 cup sweet potato puree flesh from one steamed sweet potato. see this recipe
6-8 10-inch corn tortillas warmed to soften
1/2 cup chopped cilantro for garnish
pickled onions recipe here

Instructions

Veggie and Chipotle Enchilada Filling

Heat the oil in a skillet over medium-high heat.
Add the onions and garlic to the skillet, and sauté for 5 minutes until tender.
Add the cumin and chili powder and stir well to toast the spices for about 30 seconds.
Stir in the corn, drained pinto beans, tomato paste, chipotle peppers, spinach, and salt until well combined. Add 1/4 cup of water to deglaze the pan.
Bring the mixture to a simmer and cook for 5-8 minutes or until the spinach is tender. Remove the pan from the heat and set aside.

Sweet Potato Enchilada Sauce

Mix the arrowroot in a small bowl with ⅓ cup of the milk until smooth. Set aside.
To a saucepan add the remaining 2/3 cup of milk, mustard, onion powder, garlic powder, vinegar, nutritional yeast, and salt. Whisk well to combine.
Bring to a simmer for 1 minute. Reduce the heat to low, and whisk in the arrowroot mixture until well combined. Cook, whisking frequently, for about 3 minutes until the sauce has thickened.
Carefully transfer the sauce to a blender and add the steamed, peeled sweet potato. Top the blender with the lid, remove the vent, cover it with a clean towel, and blend the sauce until smooth. If desired, add an extra chipotle pepper or two for a smoky, spicy sauce.

Assemble and Bake

Preheat the oven to 375°F and grease an 8x13-inch baking dish or cast-iron skillet with non-stick cooking spray or oil.
Fill each tortilla with 3/4-1 cup of the enchilada filling, roll them up, and place them seam-side down in the baking dish.
Cover the enchiladas with the creamy sweet potato cheese sauce. Bake the enchiladas uncovered for 20 minutes or until heated through and bubbling around the edges.
Sprinkle the enchiladas with chopped cilantro and serve hot with quick pickled onions.

Video

Notes

Storage Directions

Refrigerating: Leftover sweet potato enchiladas keep covered in an airtight container in the fridge for up to 5 days.
Freezing: Once cooled to room temperature, transfer the enchiladas to a freezer-safe container and freeze for up to 3 months. Defrost the enchiladas overnight in the refrigerator before reheating.
Reheating: Warm individual servings of enchiladas in the microwave on gentle heat for 1-2 minutes. For multiple servings, place enchiladas in a covered baking dish and reheat in a 350°F oven for 15–20 minutes, adding extra time if needed, until heated through.

Recipe Pro-Tips

Blend Carefully: If not properly vented, the hot ingredients can create pressure, causing the lid to blow off. To prevent dangerous and messy splatters, remove the lid's vent and cover it with a dish towel before blending.
Don't Overstuff: About 1/2 cup is all you need to fill each enchilada. Overfilling can make the enchiladas hard to roll, while inconsistently filling them can prevent even baking.
Roll and Place the Enchiladas Seam-Side Down: This seals the enchiladas, preventing the fillings from seeping out as they bake.
Add Cilantro After Baking: Garnish with fresh herbs (and other toppings of choice, such as avocado, vegan sour cream, pickled onions, or lime) to keep the flavors bright and fresh.

Nutrition