Sweet and smoky vegetarian enchiladas stuffed with baked sweet potatoes, feta cheese and corn. Served with a mild homemade tomato lime enchilada sauce, this dinner is healthy and simple to make.
There is just something about the smoky / sweet combo going on in these sweet potato enchiladas. I can not resist.
Enchiladas are pretty irresistible aren’t they? Much like lasagne, there is something so comforting about a big baked tray of cheesy, saucy, carby goodness. And they’re just so adaptable, with multiple vegetarian enchilada recipes that work as well as any meat versions.
Actually, not “as well as”. BETTER. Veggie enchiladas are definitely better.
Let’s talk about spice.
I came up with this recipe in my third trimester of pregnancy, when I had constant cravings for enchiladas alongside an inability to eat anything remotely spicy due to chronic heartburn. Why would the body give me such a conundrum? Luckily, enchiladas are a flexible dish and can be made very mild so that’s what I’ve done.
You can use any enchilada sauce you like, which can bring in the spice if you desire. But if you’re also happy to keep it mild, I’ve provided a recipe for a tasty, mild tomato based sauce with no heat. It’s not authentic, but it’s definitely tasty!
How to make these sweet potato enchiladas
Enchiladas are never going to be one of those effortless dinners we all crave, but when you have a little time, or can prep ahead, they are worth it! And I’ve made this as easy as I can for you.
The prep just involves baking a sweet potato, juicing two limes, and mincing a few cloves of garlic. Easily done in advance if that is your thing. Realistically this is going to take a while if you need to bake the sweet potatoes before you can start making your enchiladas. One way to do this on a weekday is to cook them in the slow cooker during the day. But failing all else, you can microwave them.