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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!

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