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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Sweet Potato Enchiladas
These crispy enchiladas are a perfect balance of sweet and savory. This comfort food dish brings layers of texture and flavor!
Ingredients
Enchiladas
- 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)
- â…“ 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
Instructions
- 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.
Nutrition Information:
Yield:
4Serving Size:
1 enchiladaAmount 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.
about Kristina:
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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NellieBellie says
These look so delicious! Love that they still feel "meaty" and rich without necessarily needing the meat.
Abigail says
I love your action shot and this looks so delicious! Added on my must-do list! 🙂
Alisa @ Go Dairy Free says
These have seriously been calling my name since you posted this! They look so cool the way they come out almost "dry" rather than saucy.
Liz @ I Heart Vegetables says
These look amazing! I've done sweet potato + black bean enchiladas but I haven't tried it with all those veggies!!! Obviously, I'm into it 😉
Faith (An Edible Mosaic) says
I love all the delicious flavors that these pack! That Chipotle Tomato Cream sounds seriously amazing. Love that action shot too!
Arman @ thebigmansworld says
Dude. This look SO good- You know I'm adding it to anther round up (the next two have a few of your epic ones) because this will convert all my mates!
Arman @ thebigmansworld says
I tried pinning the gif- Silly pinterest won't let me! It's so puuuuurty though
Kristina Sloggett says
pinterest REALLY needs to get on that - I try to pin them all the time. 😀
Florian @ContentednessCooking says
Enchiladas, I'm in! I love the combination here how do you mix up quinoa and vegetables and of course the sweet potato puffs! The addition of the chipotle cream is marvelous, yummy! I'm looking forward to giving these a try!
Adriana Martin says
Mesmerized with this recipe, the colors and the flavor combinations, love your recipes wow!
Michelle@healthiersteps says
Wow I love the enchilada assembly, I keep watching it over and over again. Great job!
Laura @ Sprint 2 the Table says
You're still my GIF hero.