Super-Filled Super-Filling Sweet Potato Enchiladas

Name: Super-Filled Super-Filling Sweet Potato Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: spicy enchilada sauce; 2 tablespoons olive oil; 1 small yellow onion; 2 large chili peppers, seeded and chopped; 3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 can diced tomatoes with juice; 2 teaspoons pepper; 1 teaspoon salt; sweet potato, black bean, kale filling; 2 medium sweet potatoes, cubed and steamed; 2 bunches dinosaur kale; 2 cups cooked black beans, pureed; 2 tablespoons olive oil; 5 cloves garlic, minced; 1 teaspoon ground cumin; 2 teaspoons ground coriander; 1/4 cup vegan vegetable broth; 1 bunch cilantro, washed and chopped; 8 brown rice flour tortillas, heated and softened; 1/2 cup Daiya cheese

Servings: persons

spicy enchilada sauce
2 tablespoons olive oil
1 small yellow onion
2 large chili peppers, seeded and chopped
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can diced tomatoes with juice
2 teaspoons pepper
1 teaspoon salt
sweet potato, black bean, kale filling
2 medium sweet potatoes, cubed and steamed
2 bunches dinosaur kale
2 cups cooked black beans, pureed
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 cup vegan vegetable broth
1 bunch cilantro, washed and chopped
8 brown rice flour tortillas, heated and softened
1/2 cup Daiya cheese

1
["Over medium heat, saute onion in oil until tender.", "Add remaining ingredients, mix well to combine.", "Remove from heat to cool, then transfer to blender. Blend until smooth.", "In large frying pan or saucepan over medium heat, saute garlic in oil until browned.", "Add kale and spices, stirring to coat kale. Cover for 2-3 minutes to wilt kale.", "Add all other ingredients, except black beans and Daiya cheese, and cook 5 minutes more, until stock is absorbed and potatoes soften.", "Preheat oven to 375F.", "Pour half of the enchilada sauce into large metal baking pan (one with 2"" sides is best). Reserve remaining sauce in another shallow dish.", "Coat a tortilla in sauce, then lay flat in baking dish. Spoon 2 medium scoops of the black bean puree, followed by two scoops of the potato-kale mixture, into the centre of the tortilla and roll up. Repeat with remaining tortillas and filling ingredients until the baking pan is full (rolled up enchiladas should fit snugly).", "Pour remaining sauce over enchiladas.", "Cover pan with foil and bake for 25 minutes.", "Remove foil, sprinkle with Daiya cheese, and bake for 10 minutes longer until edges of tortillas brown.", "Serve!"]

1156

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: spicy enchilada sauce, 2 tablespoons olive oil, 1 small yellow onion, 2 large chili peppers, seeded and chopped, and more.

Yes, Super-Filled Super-Filling Sweet Potato Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!