Crispy sweet potato veggie enchiladas are a perfect balance of sweet and savory. This comfort food dish brings layers of texture and flavor!
recipe originally published April 30, 2015
Sweet Potato Enchiladas
I make these enchiladas so often I don't have to follow the recipe any longer. I was recently having a constant vegetable craving - could not get enough - and I gave this old favorite some fresh vegetables. I actually used frozen corn for this one, but I am biding my time until I can add fresh corn cut from the cob, preferably straight from the grill. It makes a difference, and is so very good.
These enchiladas are fresh and light, while also filling and satisfying.
Textures both soft and crunchy, with a perfectly crispy tortilla.
Complimentary flavors of sweet potato and chipotle, and plenty of protein to balance out the carbs.
I am all for a deliciously cheesy traditional enchilada, but with cravings of lighter foods and all the vegetables, this definitely works.
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- 1 cup dry quinoa, rinsed
- 1 cup vegetable juice
- ½ cup vegetable broth
- 3 cobs fresh corn, cut from cob (about 1 ½ cups)
- 1 pound fresh broccoli florets, chopped (one small tree)
- ⅓ package Crispy Sweet Potato Puffs (or cubed baked sweet potato)
Chipotle Tomato Cream
- 4 large gluten free tortillas
- 5.4 ounces coconut cream
- 3 tablespoons cashew cream
- 3-4 large sun-dried tomatoes (rehydrated or jar), finely minced
- 1 chipotle pepper (from canned in adobo), minced
- 2 tablespoons adobo sauce
- 1 teaspoon salt
- Preheat oven to 425 °F.
- In medium sauce pan, combine vegetable juice and broth, bring to a boil. Add quinoa, return to a boil, reduce to simmer and cover, cook for 18 minutes or until all liquid has been absorbed. Remove from heat, cover and set aside.
- While quinoa cooks, arrange sweet potato puffs in a single layer on baking sheet, bake at 425 °F for 20-25 minutes.
- While sweet potato bake, cut the corn off the corn cobs, and make the chipotle tomato cream.
- Remove sweet potato puffs from oven, reduce heat to 350 °F.
- Spread 2-3 tablespoons chipotle tomato cream in baking dish.
- Gather all prepared ingredients to assemble enchiladas, adding one fourth of each ingredient down the middle of tortilla: first layer, quinoa. Add corn over quinoa, drizzle a tablespoon of chipotle tomato cream over corn. Add broccoli florets over corn, sweet potato puffs over broccoli. Roll/fold sides and place in prepared baking dish.
- Repeat with remaining tortillas. Line up in baking dish and cover with remaining cream.
- Bake at 350 °F for 25-30 minutes, until warmed through.
Serving Size:1 enchilada
Amount Per Serving: Calories: 358Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 285mgCarbohydrates: 23gFiber: 10gSugar: 8gProtein: 14g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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