Sweet Potato Enchiladas [Vegan, Gluten-Free]

Contents

Sweet Potato Enchiladas [Vegan, Gluten-Free]Sweet Potato Enchilada Filling: 3 large sweet potatoes, peeled and diced; 1 small onion, diced; 2 cloves of garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste. Enchilada Sauce: 1 can (10 oz) enchilada sauce; 1/4 cup plant-based milk or water; 2 tablespoons apple cider vinegar. Assembly and Baking: 6-8 corn tortillas, gluten-free; Vegan sour cream or Greek yogurt (optional); Chopped cilantro (optional). Note: You can customize the filling with your favorite spices and veggies!Sweet Potato Enchilada Frenzy: A Vegan and Gluten-Free Delight? Roast 2-3 large sweet potatoes in the oven until tender.

This mouthwatering recipe is a crowd-pleaser, especially among those who share our enthusiasm for the bold flavors of Latin American cuisine, which explains its immense popularity. With a few straightforward steps, these enchiladas become surprisingly easy to prepare, allowing for the flexibility to prepare both the filling and sauce in advance. When dinner arrives, simply reheat the tortillas, fill them with your desired ingredients, roll them up neatly, and top them off with a generous helping of your favorite sauce. In the oven and voila! Dinner is served.

Sweet Potato Enchiladas [Vegan, Gluten-Free]

Sweet Potato Enchilada Filling: 3 large sweet potatoes, peeled and diced; 1 small onion, diced; 2 cloves of garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste.

Enchilada Sauce: 1 can (10 oz) enchilada sauce; 1/4 cup plant-based milk or water; 2 tablespoons apple cider vinegar.

Assembly and Baking: 6-8 corn tortillas, gluten-free; Vegan sour cream or Greek yogurt (optional); Chopped cilantro (optional).

Note: You can customize the filling with your favorite spices and veggies!

2 large sweet potato, peeled-boiled
3/4 cup black beans
1 small onion – minced
One medium-sized bell pepper, cut into small, uniform pieces.
1 tsp cumin
10 corn tortillas
2 cup tomato sauce
1 jalapeno
1 tsp cumin
1 red pepper

Sweet Potato Enchilada Frenzy: A Vegan and Gluten-Free Delight?

Roast 2-3 large sweet potatoes in the oven until tender.

Pre-heat oven to 350F
Boil the sweet potato until tender.
Watern’t necessary to sauté onions and bell peppers in a large skillet over medium heat for approximately six minutes, or until they’ve reached a tender consistency.
Combine sweet potatoes and vegetables in a large mixing bowl, then mash thoroughly to ensure a smooth, even consistency. Add spices. Preheat the oven to a moderate temperature and warm the tortillas for a few minutes before carefully stuffing each with approximately 2-3 tablespoons of your desired filling, then rolling them into neat cylinders.
As the potatoes boil, simultaneously blend together the tomatoes and remaining sauce ingredients, then simmer the mixture until it reaches a rich, thickened consistency.
To assemble the dish, start by spreading a layer of sauce in the bottom of an oven-safe baking dish, followed by the addition of the enchiladas themselves. Finally, pour the remaining sauce over the top of the enchiladas. Bake for 20-30 minutes.
Enjoy!