Smoky, spicy and delicious. That’s all I can say about my Smoky Sweet Potato and White Bean Enchiladas with Cilantro-Lime-Avocado Cashew Sauce. Rich with flavor and packed with nutrients, this is one recipe your entire family will appreciate, even the non-vegans in the crowd. I’ve made the recipe using both corn and flour tortillas. I honestly can’t decide which I like better, either can my boyfriend Michael. Try it both ways and decide for yourself.
To give this recipe its smoky, chipotle-like flavor, I added a tablespoon of Trader Joe’s South African Smoke Seasoning Blend. Warning: this ingredient is the KEY to this recipe. Don’t make it without it! I know, demanding, aren’t I? But I’ll let you in on a little secret if you don’t live near a Trader Joe’s: the ingredients for the blend include smoked paprika flakes, sea salt, garlic and basil. Now, I haven’t experimented on my own creating this blend, but it’s worth trying if you don’t have a way to get to Trader Joe’s. I actually looked online for this spice blend because Trader Joe’s is a bit of a haul from the high desert of California and found someone selling it on Ebay for $49. Folks, this is a 1.76 ounce jar. It sells for $2.29. I wouldn’t go so far as to spend $49 on it!
Another tip, these enchiladas are spicy, indeed. In fact, they’re a little on the hot side! Myself, I prefer them that way but if you don’t, just leave out the cayenne pepper and the Cajun spice. The recipe is delicious, even when it’s toned down a bit.
If you try and recipe, be sure to come back and visit to leave a comment. I’d love to know how it turned out for you. If you put your own spin on it, even better. All comments are welcome!
- 2 large sweet potatoes peeled and chopped into equal-sized rounds
- 1 medium red onion finely chopped
- 3 large cloves garlic minced
- 1 bunch spinach stemmed and coarsely chopped
- 1 15 oz can white (cannelini) beans drained and rinsed
- 1 28 oz can red enchilada sauce
- 1/4 to 1/2 tsp cayenne pepper
- 1/2 8 oz jar julienned sun-dried tomatoes packed in oil, drained
- 1/2 jar fire-roasted red pepper finely chopped
- 1 tbsp African Smoke Seasoning from Trader Joe's
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp Cajun spice
- 1/2 tsp cinnamon
- 12 corn tortillas
- 1 cup vegan cheddar cheese shredded
- 3 or 4 green onions for garnish
Preheat oven to 350 degrees Fahrenheit.
Add sweet potatoes to a large pot. Cover with water. Boil until fork-tender, about 10 minutes or so.
In the meantime, sauté onion and garlic on medium heat until onion is translucent.
Add spices, stir well and simmer for 2 to 3 minutes.
Add spinach. Sauté until wilted.
Add white beans, sun-dried tomatoes and roasted red pepper. Stir well.
Drain sweet potatoes. Put back in pot and mash thoroughly with potato masher. Add to mixture, stir and cook until heated.
Add a ladle of enchilada sauce to a small frying pan, heat on low. Add enough olive oil to coat the bottom of another small frying pan. Heat on low. Place tortilla in enchilada sauce and coat both sides. Then place in olive oil and heat both sides until soft (Just a couple of minutes, don't overcook).
Place tortilla on plate and fill with sweet potato mixture. Fold.
Add a ladle of enchilada sauce on the bottom of a large casserole dish. Place tortilla seam-side down in casserole dish. Repeat above step until casserole dish is filled, about 12 enchiladas.
Pour remaining enchilada sauce over enchiladas. Sprinkle with vegan cheddar cheese.
Place in oven and cook uncovered for 25 minutes. Remove and cool for 10-15 minutes. Garnish with green onions and serve with Cilantro-Lime-Avocado Cashew Sauce (see link to recipe below image).
As I mentioned above, I've tried this recipe using both corn and flour tortillas. If you prefer flour, skip step 10 in the recipe and just replace corn tortillas with flour. Fill the tortillas with the sweet potato mixture. Fold and place seam-down in casserole dish and proceed with the rest of the recipe, just like you did with the corn tortillas.