Chipotle Sweet Potato Enchiladas
Serves 215 mins prep20 mins cook
A delicious, vegan, and dairy-free recipe featuring sweet potato enchiladas with a flavorful chipotle sauce. Perfect for Meatless Monday, these enchiladas are simple to make and pack a punch with taste, including savory spices and fresh ingredients, all wrapped in tortillas.
0 servings
What you need
Instructions
1: Preheat the oven to 400°F. 2: In a bowl, whisk together the tomato paste, chipotle sauce, coconut aminos, garlic powder, cumin, and water to make the sauce. 3: In a skillet over medium-high heat, sauté the minced garlic, onion, and jalapeño with 1-2 teaspoons of oil for about 2 minutes. 4: Add the diced sweet potato and sauté for another minute. 5: Add 1/4 cup of water, 1 teaspoon of cumin, 1/2 teaspoon of chipotle chili powder, 1/2 teaspoon of salt, 1 tablespoon of coconut aminos, and dashes of pepper to the skillet. Mix well and cover. 6: Reduce heat to medium and allow to cook for about 7-8 minutes until the water has evaporated and the potatoes are soft. 7: Fill the two tortillas with the sweet potato filling and roll them up. 8: Place the rolled enchiladas in a glass casserole pan and brush generously with the sauce. 9: Bake for 10 minutes. 10: Top with dairy free cheese, dairy free yogurt, jalapeño, and cilantro before serving.View original recipe