Sweet Potato Enchiladas
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.
Sweet Potato Enchiladas
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.
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!
Notes
Feel free to use whatever tortillas fit your dietary needs.
Nutrition
Calories: 282kcalCarbohydrates: 58gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 925mgPotassium: 636mgFiber: 9gSugar: 9gVitamin A: 19587IUVitamin C: 12mgCalcium: 93mgIron: 2mg
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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