Vegan Oil-Free Sweet Potato Enchiladas

Whether they’re served for a holiday gathering or a weeknight dinner, these Vegan Oil-Free Sweet Potato Enchiladas will be a favorite.

You can use corn tortillas (like in the picture above) or if you have a sheet cutter attachment for your KitchenAid Stand Mixer, you can use sweet potato sheets to roll these into delicious enchiladas.

Using the sheet cutter and eliminating the corn in the filling will make them grain-free.  My oldest daughter prefers the sweet potato wrap and my mom prefers the corn tortilla, so I usually do a pan of each.

First, you’ll need a batch of my Nacho Cheese Sauce. Or use one of your favorites. To make it fat-free, use this one from Brand New Vegan.

If you are using a sheet cutter, look for big, tubular (totally…lol) shaped sweet potatoes. The least amount of taper they have, the better. I usually get a large one that weighs about a pound if I’m using both sheets and corn tortillas. Get two one-pounders if you’re using all sheets.

If you are using your KitchenAid sheet cutter, read the manual. I know, I know…but it really does help if you know what you are doing. I’m only giving you the basics here.

Peel the sweet potatoes and cut the ends off so that they will fit between the food holder attachment (save the ends that you cut off). Attach the thin blade. Once you have it skewered and mounted in the cutter, turn on the stand mixer to Stir speed and release the blade lever so that the blade touches the sweet potato. The first few rotations will be bumpy until enough is shaved off to have a smooth, even surface. It will begin cutting nice long sheets soon. Let them fall onto a plate or cutting board.

Cut the sheets into about 4″-5″ pieces and set aside. Take the core off the skewer and chop it and the end pieces into small (1/4″) pieces and set aside. Below is a link to the nifty chopper that I use to get 1/4″ and 1/2″ cubes of any veggie. I’ve also posted the link to the awesome sheet cutter that I got for my birthday. I highly recommend putting it on your Wish list.

Using these affiliate links will give me a few pennies at no cost to you. I only use affiliate links to products that I use and love.

If you are using corn tortillas instead of or in addition to the sheets warm them in the microwave in a damp towel or heat them in a covered dish in the oven just enough to make them pliable. You can also dip each one in some warm enchilada sauce prior to filling and rolling, but that is a messy job and not really necessary. Heat the tortillas after your filling is ready and keep the warm tortillas in a folded damp cloth.

If using, soak the soy curls in broth until fully rehydrated. It takes about 15 minutes. Once they’re rehydrated, drain and squeeze out excess broth. (SAVE THE BROTH) Chop into about 1/2″-1″ pieces. Set aside.

For the filling, sauté the chopped onions in a dry pan. If they stick a little, just splash some water or veggie broth on them and deglaze the pan. Cook until the onions are softening and becoming translucent. Add the cumin and smoked paprika and stir. Add the garlic and sweet potatoes and about 1/2 cup of the enchilada sauce and a 1/4 cup of broth. Cover and simmer for about 15 minutes, stirring occasionally. When the sweet potatoes are no longer crunchy, add the corn and black beans. If using, add the soy curls. Simmer until everything is heated through and then remove from heat. Add lime juice and stir.

To assemble, pour a small amount of enchilada sauce into the bottom of the baking pan. Tip the pan back and forth until a thin layer of sauce covers the entire bottom. I like to use a mix of both the red and the green.

Begin filling your tortillas or potato sheets with a couple tablespoons of the filling and a tablespoon or so of the cheese sauce. Roll and place seam side down in the pan. Continue until you’ve run out of room or tortillas, whichever comes first. I like to pack them in tightly, so I keep pushing them close together and adding more.

After your pan (or pans) is full, spoon cheese sauce over the enchiladas and spread to cover. Pour the remaining enchilada sauce(s) over and around the edges. I like enchilada sauce down the middle of the cheese sauce just because it looks nice, but you can do it any way that suits you.

Cover tightly with parchment and then foil. Place in a 375 degree oven for 30-40 minutes until bubbly. Remove parchment/foil and continue to bake another 10 minutes until the cheese sets up a bit.

Allow to cool for about 10 minutes and serve with chopped tomatoes, avocado, cilantro and a plant based sour cream like this Green Chili Sour Cream sauce that is in the recipe Black Bean Tostadas by Chuck over at Brand New Vegan.

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Vegan Oil-Free Sweet Potato Enchiladas

Whether they're served for a holiday gathering or a weeknight dinner, these Vegan Oil-Free Sweet Potato Enchiladas will a favorite.

Course: holiday, Main Course

Cuisine: Mexican

Keyword: Vegan Oil-Free Sweet Potato Enchiladas

Author: Trish Hall

Ingredients

If using only sheets of sweet potatoes for wraps:

• 2 1 lb sweet potatoes (also called garnet yams) You'll only need one if you are not using a sheet cutter.

If using only corn tortillas as wraps:

• 2 dozen corn tortillas
• 1 1 lb sweet potato (also called garnet yams) peeled and chopped in small cubes (about 1/4")
• 1.5 cups chopped onion I have used red and sweet
• 1-2 cloves garlic, minced
• 2 tsp ground cumin
• 1-2 tsp smoked paprika
• 2 cups corn
• 3-4 cups black beans, drained and rinsed
• 2 15 oz cans enchilada sauce I used both red and green. I often use Salsa Verde in place of the green.
• 3 tbsp lime juice
• 2 cups soy curls optional
• 2-3 cups veggie broth to rehydrate soy curls, if using and for filling.
• 3-4 cups cheese sauce

Optional toppings:

• 1 cup chopped tomatoes
• 1/2 cup chopped avocado
• 1/2 cup chopped cilantro
• 1 cup plant based sour cream link to a recipe in the blog post

Instructions

1. Make the cheese sauce if you haven't already. Link to my recipe above.

2. Soak the soy curls if using. Don't throw away the veggie broth when you drain them. You will use some of it in the filling. 

For the sweet potato sheets:

1. Peel them and cut off the ends to fit into the cutter. Use the thin blade to create sheets. (I've given more detailed instructions in the blog post). 

   Cut the sheets into 4"-5" pieces and set aside. Cut the cores and end pieces into 1/4" cubes.

For the filling:

1. Sauté onion in a dry pan, using splashes of water or broth to deglaze the pan if sticking occurs. 

2. Cook until the onions are softening and becoming translucent.

3. Add the cumin and smoked paprika and stir. 

   Add garlic and sweet potatoes and about 1/2 cup of the enchilada sauce and a 1/4 cup of broth (use what you soaked the soy curls in, if you are using soy curls)

4. Cover and simmer for about 15 minutes, stirring occasionally. 

   When the sweet potatoes are no longer crunchy, add the corn and black beans. 

   If using, add the soy curls. 

5. Simmer until everything is heated through and then remove from heat. 

   Add lime juice and stir. 

To assemble:

1. If using corn tortillas, warm them in a damp towel in the microwave for about 25 seconds. They just need to be slightly warm to soften them. Alternately, you can heat them in a covered dish in the oven.

   Keep covered with a damp towel while you assemble. 

2. Pour a small amount of enchilada sauce into your pan. Tip the pan to spread the sauce in a thin layer to cover the bottom of the dish. 

   I have used a variety of dishes with success.  Two small (6"x8") casserole dishes, one large (9"x13") and a variety of oval dishes of various sizes. 

3. Begin rolling with either a corn tortilla or a sheet of sweet potato.
   

   Place about 2 Tbsp of filling in the center. Top with about 1 Tbsp of cheese sauce.

   

4. Place the enchilada seam side down in the dish and continue the process until it is full. 

   

5. Spoon cheese sauce over the enchiladas and spread to cover. You may not use the entire batch of cheese sauce. It depends on how much you like. 

6. Pour the remaining enchilada sauce down the center (for a nice look) or just pour it all over. 

7. Cover tightly with parchment and then foil. 

8. Place in a 375 degree oven for 30-40 minutes until bubbly. 

   Remove parchment/foil and bake another 10-15 minutes until the cheese sauce firms up a little. 

9. Allow to cool for 10 minutes. Serve with any of the following or any of your favorite toppings: 

   Chopped tomatoes, avocado, cilantro, olives, sour cream

Recipe Notes

These freeze and reheat well.