Roasted Sweet Potato Enchiladas
It’s the first day of fall here in the USA today so these enchiladas are perfect to celebrate it. Enchiladas are a popular Mexican dish that is so versatile, filling, and easy to make. These vegetarian roasted sweet potato enchiladas are delicious and full of veggies, beans, fiber, and flavor. The roasted garlic and serranos along with the roasted sweet potatoes add depth and smokiness to the dish. These are drenched in enchilada sauce making them saucy and delicious. A weekday meal that your full family will love! I like to add feta cheese, hot sauce, and sour cream to the filling to make it creamier and more flavorful. You can meal prep the fillings and keep them from before.
Happy Cooking!
Servings: 4-6 servings
Prep Time: 10-20 mins
Cooking Time: 45-50 mins
Total Time: 1-1.5 hours
Ingredients:
Filling:
3 medium sweet potatoes
1.5-2 tbsp olive oil; divided
1/4 tsp salt for roasting
1-2 jalapeños/serranos sliced in half
5-6 cloves of garlic minced or finely chopped
1 can/15 oz of kidney beans or black beans.
3 scallions chopped; save some greens for garnishing
1/2-1 tsp Salt as per taste
1/4 tsp Pepper
3/4 tsp Cumin powder
1/2-1 tsp Paprika as per taste
1 tbsp Lime juice
1/2 cup Feta cheese crumbled
1/2 cup Mexican cheese grated
1/4 cup chopped Cilantro
1 tbsp Sour cream
2 tbsp hot sauce of your choice
Assembly:
2-2.5 cups of Enchiladas sauce
7-9 medium flour or corn Tortillas
1.5 cups of shredded Mexican cheese
2-3 tbsp chopped Red onions
Chopped Greens of scallions
2-3 tbsp chopped Cilantro
Sour cream to serve with
Guacamole to serve with
Directions:
Preheat the oven to 400F. Prepare a baking tray by lining it with foil or parchment and lightly greasing it.
Wash and slice sweet potatoes in half. Brush about 1 tbsp oil on the cut part of sweet potatoes and sprinkle salt over it.
Place the sweet potatoes face down and bake at 400F for 35-40 mins.
At about the 25 min mark, take the tray out of the oven and place garlic cloves and sliced serrano peppers on the tray. Drizzle about 1/2 tbsp oil over the garlic cloves and serrano. Put it back in the oven for 10-15 mins. Ideally, flip the serranos and garlic cloves after 10 mins to get an even roast.
Once out of the oven, let everything cool for 5-8 mins till it’s cool enough to handle.
Mash the garlic and chop the serranos and keep aside.
In a large mixing bowl, add the washed and drained beans. Use a fork to mash up a few beans.
Add the roasted sweet potatoes to the bowl after removing the skin. Use a fork to mash them up and mix them with the beans.
Add chopped scallions, mashed garlic, chopped serranos, feta cheese crumbles, shredded Mexican cheese, salt, pepper, cumin powder, paprika, sour cream, hot sauce, lime juice, and chopped cilantro. Mix it all together till combined and your filling is ready.
In a large baking dish spread about 1 cup of enchilada sauce on the base.
Slightly warm the tortillas and spread about 1 tbsp of enchilada sauce on each tortilla.
Add some of the fillings to the tortilla and roll it up so that all the filling is covered.
Place all the rolled tortillas in the baking dish close to each other.
Top all the tortillas with about 1-1.5 cups of enchilada sauce making sure you cover them.
Top with grated cheese and bake at 400F for 20-25 mins till the cheese is nice and bubbly
Once out of the oven, top with chopped onions, scallion greens, and coriander.
Serve with sour cream and guacamole and enjoy!
Tips/Notes:
Don’t skip roasting the garlic and peppers they add a lot of flavors!
Don’t skip the hot sauce and sour cream, it makes the filling more flavorful and a little creamy.
You can prep the filling and keep them in an airtight container in the fridge for 2-4 days. Just fill assemble and bake. I do not like assembling and freezing the tray as it does get soggy.
If using dried beans, soak overnight and boil them till fork tender.
Spreading sauce on the tortillas makes them saucy and keeps them from drying out. You can skip this step if you want, but make sure to add more sauce to the tortillas in the baking dish.
Gluten-free- use gluten-free tortillas to make this recipe gluten-free.
