Sweet Potato Enchiladas

BY : PUBLISHED : March 31st, 2014 UPDATED: August 18th, 2021

These are so easy to make and I had my meat loving family tell me how much they loved them! The ingredients are cheap and easy to find and it’s a fast and filling dinner.

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Sweet Potato Enchiladas

Stephanie Lundstrom
These are so easy to make and I had my meat loving family tell me how much they loved them! The ingredients are cheap and easy to find and it’s a fast and filling dinner.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine Mexican
Servings 5 servings
Calories 282 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 10 corn tortillas
  • vegan enchilada sauce (Trader Joe's has a good vegan red sauce)
  • 3 medium sweet potatoes
  • 8 ounces of mushrooms
  • 1 can of diced green chilies
  • veggie broth (or water)
  • garlic powder
  • paprika
  • salt

Instructions
 

  • Peel and dice sweet potatoes. Cook in a saute pan and use veggie broth to cook instead of oil. Add about 1-2 t garlic powder while cooking. Add more broth as it evaporates.
  • Cook until soft then whip with a hand blender or smash up with a fork
  • Chop and heat mushrooms until the release their liquids and most of it has evaporated. Then add 2T 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° for 15 minutes.
  • Add a little more sauce and CHOW DOWN!

Nutrition

Calories: 282kcalCarbohydrates: 58gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 925mgPotassium: 636mgFiber: 9gSugar: 9gVitamin A: 19587IUVitamin C: 12mgCalcium: 93mgIron: 2mg
Keyword dinner, easy, enchiladas, mexican food, quick dinner, vegan, vegan enchiladas
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About Stephanie Lundstrom

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