Sweet Potato Enchiladas
User Reviews
5
Sweet Potato Enchiladas
Description
This recipe begins by cooking peeled and diced sweet potatoes in vegetable broth with garlic powder until tender, then mashing or blending to a smooth consistency. Mushrooms are cooked separately until their moisture evaporates, then mixed with diced green chilies to add depth and spice.
The filling is spooned onto warmed corn tortillas for flexibility, rolled up, and placed seam-side down. Enchilada sauce is poured over the rolls before baking at 350 degrees Fahrenheit for 15 minutes, allowing flavors to meld and tortillas to soften without becoming soggy.
The dish combines creamy sweet potato with savory mushrooms and the subtle heat of chilies wrapped in soft tortillas, ideal for a comforting meal option. Adjustments include frying tortillas briefly to reduce sogginess or spreading sauce under the tortillas to keep the dish moist yet firm.
Ingredients
- 3 medium sweet potato peeled and diced
- ⅓ cup vegetable broth or more if needed
- 2 teaspoons garlic powder
- 8 ounces mushroom
- 1 can green chilies diced
- 10 corn tortillas
- enchilada sauce vegan
- paprika
- salt
Instructions
- Cook sweet potatoes in a saute pan and use veggie broth to cook instead of oil. Add garlic powder while cooking.
- Cook until soft then whip with a hand blender or smash up with a fork.
- Chop and heat mushrooms until they release their liquids and most of it has evaporated. Then add 2 tablespoons of chilies (or more depending on your taste).
- Heat tortillas on open flame if you have a gas stove or just heat them so they are flexible enough to roll.
- Spread some sweet potatoes and mushrooms/chilies in each tortilla and roll.
- Pour sauce over the top of rolled enchiladas and bake at 350 degrees for 15 minutes.
- Add a little more sauce and CHOW DOWN!
Notes
- Pre-chopped or pre-cooked sweet potatoes can save preparation time without sacrificing taste.
- Place enchiladas seam side down to prevent unrolling during baking.
- Frying tortillas lightly in oil before baking helps create a barrier that reduces sogginess from the sauce.
- Applying a layer of sauce beneath and optionally on top of tortillas keeps the enchiladas moist while helping them hold shape.
- Covering the dish with parchment paper during baking can further preserve moisture and prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 580mg | 24% |
| Potassium | 651mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 19307IU | 386% |
| Vitamin C | 11mg | 12% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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