Sweet potatoes are my spirit animal. Vegetable.
How are they so very ordinary and extraordinary at the same time. That is the question. I don’t like question marks.
But seriously. The humble sweet potato. An innocent root veg that’s secretly but not so secretly packed with oodles of vitamin A and antioxidants and fiber and phytonutrients galore!
I simply cannot. I cannot get enough of the orange glory superbness. While I adore my sweet potatoes roasted whole or sliced up and dipped in buckets of hummus, I also adore them stuffed into enchiladas. Believe me when I declare wholeheartedly that these vegan enchiladas are literally my favorite meal ever. I douse them in every scrumptious condiment known to woman, from hot sauce and salsa to hummus and guacamole. I mean it’s so good it should be illegal.
Call the enchilada police.
And let me let you in on a little secret. This recipe is super forgiving. Use whatever bean or legume you fancy. Leave out the kale or sub spinach. Add whatever spices sound delicious at the moment. As long as you have your tortillas, salsa, cashews, beans, and pepper (that adds necessary moisture), you’re golden.
Enchiladas are my spirit meal. Soooo it comes as no surprise that adding sweet potatoes to my favorite recipe makes them even more of a present for your buds of taste.
I’m so excited for you to lay mouth on these splendid spud-filled ‘ladas.
- ½ cup raw cashews, soaked
- ¾ cup salsa
- 1 bell pepper, chopped
- 1-15oz can black beans, drained and rinsed (or beans/chickpeas of choice)
- 1 tsp salt
- ½ tsp cumin
- ¼ tsp cayenne
- 3 leaves of kale, de-stemmed and torn into pieces
- Flesh of one small sweet potato (baked or microwaved)
- 2 tbsp nutritional yeast (optional)
- 12 corn tortillas
- 1-8oz package of enchilada sauce (I love Frontera)
- Cubed avocado and salsa, for serving
- If you need to prep your sweet potato, pierce with fork and bake at 400F for one hour or until soft. Meanwhile, soak cashews in warm water.
- Preheat oven to 350F. Drain cashews. Combine cashews, salsa, and pepper in a blender (I used a nutribullet) or large food processor and blend for about a minute, or until smooth and creamy. Add in beans, salt, cumin and cayenne. Process until mixture is fairly smooth. Add in the torn kale and process just until the kale is broken down.
- Dump mixture into a bowl. Stir in sweet potato and nutritional yeast.
- Using a 13x9 pan, pour just enough enchilada sauce to cover the bottom.
- Spoon filling into tortillas, fold them up, and place seam-side down on the pan. If the tortillas break, that's ok. You may want to heat them for 15 seconds in the microwave. Once all enchiladas are all next to each other in the pan, cover them liberally with the rest of the enchilada sauce.
- Bake for 30 minutes. Serve with avocado and extra salsa.
And now for more sweet potato greatness from the blogger gang!
Kylie whipped up these foodgasmical Crispy Scalloped Sweet Potato Stacks with Maple Vanilla Bean Bacon. Like is that real?
Sarah has me drooling with her Chipotle Black Bean Stuffed Sweet Potatoes.
Lindsay made Sweet Potato Protein Bars…nom city.
Arman’s Flourless Sweet Potato Muffins kind of have me freaking out.
And last but not least…heyoooo Julia made Sweet Potato Home Fries!