Making vegetarian sweet potato enchiladas always brings me back to my first apartment with no air conditioning. I was so proud of that nasty apartment. My roommate and I instated a Tequila Tuesday each week, where a group of friends would come over to make authentic enchiladas. On a very tight budget, we pulled together an amazing spread of cheese enchiladas over a rickety gas stove that had to be lit with a match in a kitchen with windows that were painted shut (safe, right?). A lot of sweat and love went into those enchiladas. Mostly sweat. But that was the beginning of my love for veggie enchiladas. I have since then tweaked my recipe with sweet potatoes, poblanos, and portobello mushrooms, and of course verde enchilada sauce. Now it’s my go to dish when I’m having friends or family over. It’s perfect for entertaining and a little goes a long way. We somehow always have leftovers. If you have a little filling left, make a second 8×8 pan of enchiladas with any leftover tortillas, sauce and cheese.
This dinner is perfect with a margarita and some chips and salsa. Sweet potatoes pair perfectly with the verde sauce. And of course, nothing is complete without a little cheese on top. Let’s get started on this recipe!
First prep your vegetables. I like to dice the poblanos and thinly slice the mushrooms. Then I peel and cube the sweet potato. Boil the sweet potato until fork tender, then drain.
Saute those veggies together and add the sweet potato. Yum! Look how amazing these colors are. The key to good enchiladas is to heat the tortillas a bit first and then roll them. It keeps them from falling apart.
Now you roll the tortillas with filling carefully, side by side in the pan. Cover with enchilada sauce and cheese. And make sure you cover these with foil. It keeps them from drying out.
A little cheese goes a long way!
Now bake these guys! YUM. The full recipe is below. What are your go to meals you like to make for a dinner party?
- 1 sweet potato, peeled
- 2 large poblanos
- 1 yellow onion
- 8 baby portobello mushrooms
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 lime, halved
- 12-14 corn tortillas
- two 10 oz cans enchilada verde sauce
- ¾ cup monterey jack cheese, shredded
- Preheat the oven to 400 F.
- Peel and dice the sweet potato into ½ inch cubes. Boil a small pot of water and add the sweet potatoes. Boil until the potatoes are fork tender, about 3-5 minutes. Drain and set aside.
- Remove and discard the stems and seeds from the poblanos by cutting them in half long ways and scooping out the seeds and membrane with a spoon. Dice the poblanos. Dice the onion. Remove and discard the stems from the portobellos and slice the caps thinly crosswise. Set aside.
- In a large dutch oven or high sided pan over medium high heat, add a tbsp of olive oil. Once hot add the diced onions and poblanos, stirring frequently for about 5-7 minutes or until the onions are translucent. Add the portobello mushrooms, stirring frequently for another 3 minutes. Add the paprika, cumin, and salt. Stir together to coat. Add the sweet potato and stir together, cooking for one more minute. Remove from heat. Juice the lime over the vegetables and stir. Set aside.
- In a nonstick pan over high heat add 2-3 tortillas at a time, cooking each side for one minute. Once all the tortillas are heated, you'll assemble the enchiladas. Pour a very very thin layer of enchilada sauce (about ¼ cup) over the bottom of a 9x14 pan. Add about 2-3 tbsp of vegetable mixture to the center of the warmed tortilla. Roll into an enchilada shape in the pan. Repeat with each tortilla, placing each enchilada side by side until you have a full pan of enchiladas. Pour the remaining sauce over the enchiladas. Sprinkle the cheese on top evenly. Cover the pan in foil. Bake for ten minutes. Remove from oven. Let them cool slightly before serving.