Vegan Chipotle Sweet Potato Enchiladas
Try this Vegan Chipotle Sweet Potato Enchiladas recipe.
Try this Vegan Chipotle Sweet Potato Enchiladas recipe.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp sea salt
- 2 tsp chili powder
- 2 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 3 cloves of garlic minced
- 1 cup cilantro chopped
- 1 red onion chopped
- 1 tbsp tomato paste
- 1 cup nutritional yeast
- 2 tbsp cumin powder
- 1-15 oz can of corn drained
- 2 cups pinto beans homemade or canned
- 2-3 chipotle peppers chopped (do not rinse or remove t
- 3 cups kale finely chopped
- 2 tbsp arrowroot powder (or cornstarch)
- 1 cup unsweetened plain non-dairy milk (i use organic so
- 1 tbsp grapeseed oil canola oil, or earth balance
- 1 sweet potato steamed & peeled
- 12 corn tortillas warmed to soften
- Carbohydrate 38.2080268885044 g
- Cholesterol 0 mg
- Fat 5.13537812738973 g
- Fiber 15.494852095392 g
- Protein 22.0227791794132 g
- Saturated Fat 0.614739437750873 g
- Serving Size 1 1 Serving (145g)
- Sodium 486.181291687343 mg
- Sugar 22.7131747931124 g
- Trans Fat 0.84601891726116 g
- Calories 261 calories
Step-by-step
- Heat a couple tablespoons of oil in a skillet on medium-high heat.
- Add the onions and garlic to the skillet, and sauté until tender.
- Add the cumin and chili powder, and stir well to toast the spices for about 30 seconds.
- Stir in the corn and pinto beans, followed by the tomato paste and chipotle peppers. Stir well.
- Add the chopped kale, and stir well. Cook until the kale is tender.
- Mix the arrowroot in a small bowl with ½ cup of the milk. Make sure to get out the clumps. Set aside.
- In a sauce pot, warm oil or melt Earth Balance on medium heat.
- Add in the remaining soy milk along with the mustard, onion & garlic powder, vinegar, nutritional yeast, and salt. Whisk to combine.
- Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
- Continue to whisk to combine the ingredients and thicken the sauce (will take a couple of minutes to thicken up).
- Transfer the sauce to a blender, then add the steamed sweet potato. Blend until smooth. If you love spiciness, throw a teaspoon of the chipotle adobo sauce in there.
- Preheat the oven to 375°, and oil a medium sized baking dish or cast iron skillet.
- Fill the tortillas with the enchilada filling (about heaping ½ cup), roll, and place in the baking dish.
- Cover the enchiladas with the creamy sweet potato cheese sauce.
- Bake for 20 minutes.
- Top with cilantro, and serve!
My Favorite Weeknight Vegan Meal: Chipotle Sweet Potato Enchiladas
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I've developed a go-to recipe that's both satisfying and surprisingly quick: Vegan Chipotle Sweet Potato Enchiladas. These enchiladas are a fantastic source of plant-based protein and fiber, keeping me feeling full and energized throughout the day. The creamy sweet potato sauce adds a unique twist, balancing the spice of the chipotle peppers perfectly. This recipe has become a staple in our household, a true weeknight lifesaver!
The beauty of this dish lies in its versatility. I often adapt it based on what I have on hand. Sometimes I swap out the pinto beans for black beans, or add extra vegetables like bell peppers or zucchini. The creamy sweet potato sauce is also incredibly adaptable—I've experimented with adding different spices, such as smoked paprika or a touch of cayenne pepper, to adjust the flavor profile to my liking. The best part? It’s incredibly easy to make ahead of time. I usually prepare the filling and sauce on the weekend and store them separately in the fridge. Then, when I’m ready to eat, all I have to do is assemble and bake the enchiladas, which takes only about 20 minutes. This means I can enjoy a restaurant-quality meal without sacrificing precious time.
One of the things I love most about this recipe is how it seamlessly incorporates healthy ingredients. Sweet potatoes are packed with vitamins and antioxidants, while pinto beans are an excellent source of plant-based protein. Kale adds a boost of essential nutrients and fiber, contributing to a well-rounded and satisfying meal. The chipotle peppers add a smoky depth of flavor, along with a satisfying kick. The combination of spices – cumin, chili powder, and garlic – complements the sweet potatoes and beans beautifully, creating a harmonious balance of sweet, savory, and spicy notes. The nutritional yeast provides a cheesy, umami flavor that perfectly complements the sweet potato sauce and enchilada filling.
Beyond the convenience and health benefits, the flavor of these Vegan Chipotle Sweet Potato Enchiladas is truly remarkable. The creamy sweet potato sauce is surprisingly rich and satisfying, offering a unique and delicious alternative to traditional cheese sauces. The spiciness from the chipotle peppers adds a delightful kick, while the sweetness of the sweet potatoes provides a perfect counterpoint. The soft, warm corn tortillas envelop the flavorful filling, creating a harmonious blend of textures and tastes. The fresh cilantro adds a bright, herbaceous note that elevates the overall dish. It's a flavour explosion in every bite!
To enhance the overall dining experience, I like to serve these enchiladas with a simple side salad, a dollop of vegan sour cream, or a sprinkle of fresh avocado. It's a complete and balanced meal that's perfect for a weeknight dinner or a casual get-together with friends. The versatility of this recipe is a major plus, allowing me to customize it to my liking and suit any occasion. Whether I'm craving a comforting and satisfying dinner or a vibrant and flavorful meal, these Vegan Chipotle Sweet Potato Enchiladas never disappoint.
I strongly encourage you to give this recipe a try. It's a game-changer for busy individuals who want to enjoy delicious, healthy meals without spending hours in the kitchen. It's a recipe that I wholeheartedly recommend, and I know you'll love it as much as I do. The combination of textures, the vibrant flavors, and the overall satisfaction of a well-balanced meal makes this a true culinary masterpiece.
Preparation Tip: Prepare the filling and sauce ahead of time. Store them separately in the refrigerator for up to 3 days. This makes weeknight cooking a breeze!
