Sweet & Spicy Vegan Enchiladas :: I heart enchiladas. I mean who doesn’t! But have you ever had them with the perfect balance of sweet and spice?
Enter an enchilada with sweet potato and an incredible homemade spicy enchilada sauce. And then to add a cool component, my cilantro lime sour cream tops it all.
I have been playing around with enchilada recipes for years but always seem to gravitate back to this one. Why?
1. Aside from the tortillas, it is minimally processed.
2. If you look at the rainbow, I cover almost all of the colors which equals nutrients!
3. It is oil free. WFPB folks can enjoy this along with anyone watching their calories–the more oil in a food, the higher in calorie.
4. These are very filling and loaded with fiber!
5. Components can be made ahead of time and then put together the day of baking.
6. Animal Free! No dairy. No meat
7. And how about the most obvious, it is good!
What are the components and steps of these delicious Sweet & Spicy Vegan Enchiladas?
The 4 main components are the sour cream, the spicy enchilada sauce, the inside sweet potato mixture and the flour tortilla. The flour tortilla you more than likely will purchase so we need to create the sauce, the mixture and the sour cream.
SWEET POTATO MIXTURE: This can be the most time consuming part of the recipe; however, while your sweet potatoes are cooking, you are creating other components of this mixture like chopping and sautéing your onion and bell pepper. Your mix will consist of mashed sweet potato, black beans, onions, bell pepper, spinach and a little of the enchilada sauce.
(see below for multiple ways you can cook your sweet potatoes oil free)
CILANTRO LIME SOUR CREAM: You can make this ahead of time then store in the refrigerator (for up to 5 days) but I think it tastes best and freshest when made either the day before or the day of. You could also choose to use a store bought vegan sour cream. I personally like Krogers’ new Plant Based Sour Cream
SPICY ENCHILADA SAUCE: Fairly simple and can also be made ahead of time then stored in jars. We first create a sort of roux with flour, spices and a vegetable broth then add in more broth and tomato sauce. Allow to slightly thicken until a tomato soup like consistency is achieved.
ASSEMBLY: Pour half of the sauce in the bottom of a 9×13 casserole dish. Using a knife, I like to section my mixture in the mixing bowl into 6 sections so I know how much should go in each enchilada. On a separate flat surface, lay out the tortilla. Spread the mixture in the middle (as seen in the pictures) then fold. These enchiladas are hearty. Place the seem side down in the enchilada sauce. Continue until you have all 6 enchiladas complete. Pour the rest of the sauce on top. Bake uncovered in a 400 degree oven for 25-30 minutes. Let cool for 5 minutes. Serve and top with sour cream. Voila!
3 ways to cook sweet potatoes (oil-free)
1. Baked – Preheat oven 425 degrees. Wash/scrub the skin of the sweet potatoes with water. Use a fork to poke holes to allow for steam on the top and sides of the skin. For easy clean up, lay on a baking sheet with parchment paper, foil or on a silicone baking mat. A medium size sweet potato should take approximately 45-55 minutes. A large size will take 55-60 minutes.
2. Roasted – Preheat oven 375 degrees. Peel the skin off the sweet potatoes then cut into 1″ cubes. On a non–stick sheet pan, or one lined with parchment or silicone mat, spread out the potatoes evenly. Place in the oven and roast for 25-30 minutes, turning vegetables over once. Use a fork to check for tenderness.
3. Instant Pot – Requires a steamer basket or stand. Use medium size sweet potatoes to ensure they will fit. Wash/scrub the skin of the sweet potatoes with water. Add enough water in your instant pot to reach 1″ (1 knuckles worth). Place the streamer basket in then add your sweet potatoes. Secure the lid/turn the valve to seal. Set timer to 15 minutes. Along with the rise and natural release–this process should take about 30 minutes total.
Sweet & Spicy Enchiladas (with cilantro lime sour cream)Course: MainCuisine: MexicanDifficulty: Moderate
Baked vegan enchiladas filled with a homemade sauce, black beans, sweet potatoes, bell pepper and spinach. A perfect balance of sweet & spice. Top it off with a cool cilantro lime sour cream.
sweet potato, 2 medium size
flour tortilla, 6
black beans, 1 15 oz can rinsed & drained
spinach, 2 cups chopped
bell pepper (any color), 1 diced
onion, 1 cup diced (approx. 1/2 large onion)
- Enchilada Sauce
flour, 1 tbsp
chili powder, 1 tbsp
smoked chipotle powder, 1/2 tbsp
unsweetened cocoa powder, 1 tbsp
oregano, 2 tsp (use Mexican oregano if you can find it)
cumin powder, 2 tsp
garlic powder, 2 tsp
onion powder, 1 tsp
tomato sauce, 1 15 oz can
vegetable broth, 2 cups
- Cilantro Lime Sour Cream
cashews, 1/2 cup soaked for at least 30 minutes
lime juice, 1 tbsp
cilantro, 1 tbsp chopped
apple cider vinegar, 1/4 tsp
salt, 1/4 tsp
water, 1/4 cup
- Preheat oven 425 degrees. Scrub/wash skin of each sweet potato. Puncture the sweet potatoes with a fork. Place onto a baking tray lined with parchment paper, foil or a silicone mat for easy clean up. Bake for 45-50 minutes. When a fork slides through the center of the sweet potatoes with ease, they are ready. Allow to cool for 5 to 10 minutes or until you can handle them.
- While the sweet potatoes are baking, soak your cashews.
- For the enchilada sauce, in a large saucepan, whisk together the flour, cocoa powder and spices — then add 1/4 cup of stock. Place the pot over low heat. Allow the spices to cook for 1-2 minutes, until you can smell their fragrance. Slowly whisk in the remaining stock. Next, add the tomato sauce and bring the mixture to a gentle boil. Let cook for a few minutes until the sauce thickens slightly. When done, it will look like a thin tomato soup. Remove from the heat and set aside.
- To create the filling, heat a large pan over medium heat. Once hot, dry sauté the onions and bell pepper until translucent. Add stock or water as needed to prevent the pan from drying out and burning the food. Should take 8-10 minutes. Set aside.
- When your sweet potatoes are cooked through and cooled enough to handle, remove the insides and mash in a bowl. To the bowl, add the onion/bell pepper, black beans and chopped spinach. Mix well, gently.
- To assemble, pour a little over half of the sauce in the bottom of a 9×13 casserole dish. Using a knife, I like to section my mixture in the mixing bowl into 6 sections so I know how much should go in each enchilada. On a separate flat surface, lay out the tortilla. Spread the mixture in the middle (as seen in the pictures) then fold. These enchiladas are hearty. Place the seem side down in the enchilada sauce. Continue until you have all 6 enchiladas complete. Pour the rest of the sauce on top.
- Pour the rest of the sauce on top. Bake uncovered in a 400 degree oven for 25-30 minutes.
- With the enchiladas in the oven, if you have not already made your sour cream, now is the time to do it! Rinse your soaked cashews well then add to a high speed blender. Add in the lime juice, apple cider vinegar, cilantro, salt and 1/4 cup water. Start your blender on low to allow the nuts to break up then turn up higher until a creamy consistnecy is achieved. Keep a couple tablespoons of water on hand in case you need more water to blend smoothly.
- Once your enchiladas are done, allow to cool for 5 minutes. Serve and top with sour cream. Ole!
- You can use a bit of oil to sauté the onion and bell pepper but be aware the calories I have noted are for oil-free.
- Nutrition for 1 Enchilada (minus cilantro lime sour cream): Cal 327 | Fat 4.4G | 61.4G | Protein 10.9G
If you enjoyed my Sweet & Spicy Vegan Enchiladas, you might also like my Vegan Taco Pizza.