These easy vegan sweet potato enchiladas combine a spicy, smoky sweet potato and mushroom filling, rolled in corn tortillas, and smothered in enchilada sauce. They’re easy to prepare, budget-friendly, packed with flavor, freezer friendly, plus ready in just 30 minutes!
Cook sweet potatoes in a saute pan and use veggie broth to cook instead of oil. Add garlic powder while cooking.
Cook until soft then whip with a hand blender or smash up with a fork.
Chop and heat mushrooms until they release their liquids and most of it has evaporated. Then add 2 tablespoons of 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 degrees for 15 minutes.
Add a little more sauce and CHOW DOWN!
Notes
To save time: Use pre-chopped or even pre-cooked sweet potato.
Bake seam side down: To ensure they don’t unravel while cooking.
To avoid soggy enchiladas: Frying the tortillas in a little oil when heating them will create a barrier so the sauce doesn’t soak in as easily.
To avoid dry enchilada: Spread a layer of sauce beneath the tortillas and optionally over the entire tortilla (inside and out) with sauce. You could also cover the enchiladas with parchment paper while baking.