Lunch / Dinner

Vegan Sweet Potato Enchiladas

Quick side note: Some more simple recipes I post only on my Instagram: @thekellydiet.

Like my dinner last night…

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Spaghetti Squash seasoned with Italian Seasoning; tempeh, peppers, zucchini & mushrooms all sauteed in Liquid Aminos; added to a bowl with diced tomato & sprinkled with nutritional yeast. So delicious, easy, healthy & yummy. You could also top with pizza sauce, pasta sauce or salsa.

So, for more plant-based foods that may not get posted on the blog follow: @thekellydiet

K now for some Enchiladas!

Sweet Potatoes, Butternut Squash, Pumpkin. – 3 nutritious & yummy foods that are interchangeable in many recipes ~especially breads, smoothies & casseroles.

All are excellent sources of Vitamin A & C and have a ton of fiber.

So for these enchiladas I used sweet potato, but feel free to replace with butternut squash or pumpkin.

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These enchiladas are packed with nutrients & are extremely filling. I have made them four times & they have always been a crowd pleaser. I have made them with red & green enchilada sauce & enjoyed both.

So let’s get to the recipe!

Vegan Sweet Potato Enchiladas

  • Servings: 4-5
  • Difficulty: medium
  • Print

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Ingredients

  • One large sweet potato, cubed
  • 1/2 c raw cashews
  • 3/4 c salsa
  • 1 bell pepper, chopped
  • 1 15 oz organic box or can of black beans, drained & rinsed
  • 1 tsp himalyan salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • Handful of spinach/kale
  • 1/4 c nutritional yeast
  • 11-12 corn tortillas
  • 1 18 oz package of enchilada sauce
  • Sliced avocado, diced tomato & fresh cilantro, for serving

Directions

  1. Prep sweet potato by either piercing with a fork & baking at 400F for one hour or chopping it into cubes & steaming until soft.
  2. While that is cooking, soak cashews in warm water & set aside.
  3. Preheat oven to 350F.
  4. Drain cashews, then add to a blender along with the salsa & bell pepper. Blend until smooth.img_2342
  5. Add in beans, spices & kale/spinach & blend again until well combined.
  6. Pour mixture into a medium sized bowl. Stir in the sweet potato & nutritional yeast.img_2345
  7. Take out a 13X9 pan & pour just enough enchilada sauce to cover the bottom.
  8. Spoon filling into tortillas, fold them up & place seam-side down in the pan. Once all enchiladas are laid next to each other, cover them with the rest of the enchilada sauce.
  9. Bake at 350F for 30 minutes.
  10. Allow to cool slightly & serve with desired toppings. Enjoy!

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Are there any other veggies or spices you would add to the mixture?!

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