Sweet Potato Enchiladas
Updated May 18, 2016 
This is a good one for your friends who still can't get down with the vegan thing, thinking it's too wimpy or not filling enough or just plain boring. Serve this and prepare to convert every last one of them. The tortillas become soft and chewy and soak up all that amazing enchilada sauce in the oven, making a perfectly comforting and hearty dinner for even the most aggressive naysayer.
Makes5 servings
Preparation Time30 min
CostInexpensive
Total TimeUnder 2 Hours
Recipe CourseMain Course
Ingredients
- For the filling:
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3 to 4 sweet potatoes, cut into small chunks
- For the sauce:
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 tablespoons chili powder
- 3 to 4 medium tomatoes
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 tablespoon apple cider vinegar
- 2 tablespoons gluten free flour or cornstarch
- For assembly and serving:
- 10 to 12 corn tortillas
- Coconut oil cooking spray
- 1/4 cup nutritional yeast
- Avocado Crema
Instructions:
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Preheat the oven to 375°F.
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In a saucepan, sauté the onion, garlic, and sweet potatoes over medium heat until tender, about 8 to 10 minutes.
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Make the sauce: In a second saucepan, put the coconut oil, garlic, and onion. Stir for a few minutes over medium-high heat, then add the rest of the ingredients and let simmer for about 10 minutes. Transfer to a blender and blend until smooth, adding 3/4 cup water.
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Warm the tortillas in a pan over medium heat for a few seconds to make them more pliable, then fill each tortilla with the sweet potato mixture and roll up like a taquito.
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Place the little taquitos in a baking dish sprayed with coconut oil.
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Spread the sauce over the filled tortillas.
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Bake for 15 to 20 minutes, until piping hot, then remove from the oven and sprinkle with nutritional yeast. Serve with Avocado Crema.
