Smoky Sweet Potato and White Bean Enchiladas with Cilantro-Lime-Avocado Cashew Sauce
Servings: 12 enchiladas
Ingredients
- 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
- ¼ to ½ teaspoon cayenne pepper
- ½ 8 oz jar julienned sun-dried tomatoes packed in oil, drained
- ½ jar fire-roasted red pepper finely chopped
- 1 tablespoon African Smoke Seasoning from Trader Joe's
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon Cajun spice
- ½ teaspoon cinnamon
- 12 corn tortillas
- 1 cup vegan cheddar cheese shredded
- 3 or 4 green onions for garnish
Instructions
- 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).
Notes
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.