Are you ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that's both incredibly delicious and surprisingly easy to make? These Sweet Potato Poblano Enchiladas are about to become your new obsession! Packed with vibrant flavors, creamy sweet potatoes, and a hint of smoky poblano pepper, this recipe will transport your taste buds straight to culinary paradise while keeping things completely plant-based and irresistibly satisfying.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 poblano pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 8 corn tortillas
- 1 can enchilada sauce
- 1 cup shredded vegan cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or oil.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 3-4 minutes.
- Add minced garlic and diced poblano pepper to the skillet. Cook for an additional 2-3 minutes until the peppers start to soften.
- Add diced sweet potatoes to the skillet along with cumin, salt, and pepper. Stir to combine and cook for 10-12 minutes, stirring occasionally, until sweet potatoes are tender but not mushy.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with the sweet potato and poblano mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are completely covered.
- Sprinkle shredded vegan cheese evenly over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the edges are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh chopped cilantro and serve hot.
Tips
- Dice your sweet potatoes into uniform, small cubes to ensure even cooking and a consistent texture throughout the dish.
- Don't skip warming the tortillas - this crucial step prevents cracking and makes them more flexible for rolling.
- For extra flavor, consider roasting the poblano pepper first to enhance its smoky characteristics.
- Make sure to not overcook the sweet potatoes - you want them tender but not mushy to maintain a great texture in your enchiladas.
- If you're not strictly vegan, you can easily substitute the vegan cheese with traditional cheese for a classic version.
- Let the enchiladas rest for a few minutes after baking to allow the sauce to set and make serving easier.
- For a little extra kick, serve with a side of hot sauce or sprinkle some red pepper flakes on top before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
