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.
Sweet and smoky vegetarian enchiladas stuffed with baked sweet potatoes, feta cheese and corn. Served with a mild homemade tomato based enchilada sauce, this dinner is healthy and simple to make.
- 8 Tortillas
Sweet Potato Filling
- 2 baked sweet potatoes
- 200g or 8oz feta cheese, crumbled
- 300g or 11oz canned sweet corn
- Salt and pepper, to taste
- 1/2 tsp of smoked paprika
- Juice of 1 lime
- A handful of fresh chives (sub any other fresh herb if you like)
- 3–4 cloves of garlic
- 1 tsp smoked paprika
- 1 can of tomatoes
- Juice of 1 lime
- First, bake your sweet potatoes (if you haven’t got any pre-baked). Wrap in foil, and place in the oven at 180C / 350F for about 45 minutes.
- Prepare your sauce. Saute your garlic and smoked paprika in a little olive oil until fragrant. Add tomatoes and lime, and simmer until your filling is ready.
- Once your baked sweet potatoes are ready, you can prepare the filling. Scoop the sweet potato flesh out into a bowl. Add the sweetcorn, chives and about 4/5ths of the crumbled feta (reserve the rest for a topping). Mix together to incorporate, but don’t let the sweet potato get too mashed – you want it to keep some texture. Last, add the smoked paprika, lime juice and salt and pepper to taste.
- Lightly brush a casserole dish with oil, and then spoon some of the sauce out into the bottom.
- Prepare your enchiladas. Smear a bit of the sauce onto a tortilla and then scoop 1/8th of the filling in. Roll, and place in the dish. Repeat until you have all 8 enchiladas in the dish.
- Pour the rest of the sauce on top, and add the reserved feta cheese.
- Cover and bake at 180C / 250F for 20 minutes until piping hot. Uncover and bake for another 10-15 minutes, until the feta topping is just starting to brown.
Enchilada sauce adapted from a recipe in Jamie’s America.
- Serving Size: 2 enchiladas
- Calories: 389
- Sugar: 11.6 g
- Sodium: 0 mg
- Fat: 14.6 g
- Saturated Fat: 9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 0 g
- Protein: 14.8 g
- Cholesterol: 0 mg