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.

Course Dinner

Cuisine Mexican

Keyword dinner, easy, enchiladas, mexican food, quick dinner, vegan, vegan enchiladas

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 282kcal

Author Stephanie Lundstrom

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