Sweet Potato Enchiladas
These easy sweet potato enchiladas are incredibly flavorful, combining a spicy, smoky sweet potato and mushroom filling rolled in corn tortillas, and smothered in enchilada sauce. They are budget-friendly, freezer friendly, and ready in just 30 minutes.
Instructions
- 1
Peel and dice the potatoes (3 sweet) into 1-inch pieces. Heat vegetable broth (0.33 cup) in a large saute pan, add the [sweet potatoes] and garlic powder (2 tsp), then cook until tender.
- 2
Mash the [sweet potatoes] to your desired consistency using a hand blender or fork. Season with [paprika] and [salt] to taste.
- 3
Chop mushrooms (8 oz) and heat in a separate skillet over medium heat until their liquid evaporates. Add diced green chiles (2 tbsp).
- 4
Heat tortillas (10 corn) over an open flame or in a dry skillet until flexible enough to roll.
- 5
Spread the mashed [sweet potatoes] and [mushroom and chili mixture] into each [corn tortilla] and roll them up.
- 6
Arrange the rolled enchiladas seam-down in a baking dish. Pour [vegan enchilada sauce] over the top and bake at 350 degrees for minutes (15).
- 7
Remove from oven, add a little more [vegan enchilada sauce] if desired, and serve warm.
Nutrition Facts
Per portion
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