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+ servings

Feta Cheese & Sweet Potato Enchiladas

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. 
4.48 from 19 ratings

Ingredients

  • 8 Tortillas

Sweet Potato Filling

  • 2 baked sweet potatoes
  • 200 g (8 oz) feta cheese, crumbled
  • 300 g (11 oz) canned sweet corn
  • ½ tsp smoked paprika
  • Juice of 1 lime
  • A handful of fresh chives, sub any other fresh herb if you like
  • Salt and pepper, to taste

Enchilada sauce

  • 3-4 cloves of garlic
  • 1 tsp smoked paprika
  • 1 can of tomatoes
  • Juice of 1 lime

Instructions 

  • 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.

Notes

Enchilada sauce adapted from a recipe in Jamie's America.
Serving: 2enchiladas, Calories: 389kcal, Carbohydrates: 54g, Protein: 14.8g, Fat: 14.6g, Saturated Fat: 9g, Cholesterol: 50.6mg, Sodium: 644.7mg, Fiber: 7.5g, Sugar: 11.6g