Sweet Potato Enchiladas
2014-03-30
- Yield : 10
- Servings : 5
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
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.
Ingredients
- pack of corn tortillas (my pack had 10)
- vegan enchilada sauce (Trader Joe's has a good vegan red sauce)
- 3 medium sweet potatoes
- 1 pack of mushrooms
- can of diced green chilies
- veggie broth (or water)
- garlic powder
- paprika
- salt
Method
Step 1
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.
Step 2
Cook until soft then whip with a hand blender or smash up with a fork
Step 3
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)
Step 4
Heat tortillas on open flame if you have a gas stove or just heat them so they are flexible enough to roll
Step 5
Spread some sweet potatoes and mushrooms/chilies in each tortilla and roll.
Step 6
Pour sauce over the top of rolled enchiladas and bake at 350° for 15 minutes.
Step 7
Add a little more sauce and CHOW DOWN!
Average Member Rating
(4 / 5)
7 people rated this recipe
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