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Vegan Oil-Free Sweet Potato Enchiladas

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.

    Vegan Oil-Free Sweet Potato Enchiladas

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

    Vegan Oil-Free Sweet Potato Enchiladas

  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.