Vegan Sweet Potato Enchiladas Recipes

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VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES



Vegan Enchiladas Stuffed With Garlic Mashed Potatoes image

In these vegan enchiladas, warm corn tortillas are bathed in a spicy and bright sauce of chiles and tomato, and wrapped around creamy garlic mashed potatoes.

Provided by Jocelyn Ramirez

Time 1h

Yield 4 servings

Number Of Ingredients 20

3 Tbsp. vegetable oil
3 pasilla or ancho chiles, seeds removed, rinsed
7 guajillo chiles, seeds removed, rinsed
½ large white onion, thinly sliced
4 garlic cloves, peeled
½ tsp. kosher salt
1 tsp. dried oregano
1 tsp. ground cumin
1 14-oz. can whole peeled tomatoes
1 cup low-sodium vegetable broth
Kosher salt, freshly ground pepper
1 head of garlic
¼ cup vegetable oil, plus more
1½ lb. medium russet potatoes, scrubbed
2 Tbsp. nutritional yeast
1 Tbsp. mushroom powder (optional)
¼ tsp. ground cumin
1-1¼ cups unsweetened almond milk
12 (6") corn tortillas
Thinly sliced white onion, sliced avocado, halved cherry tomatoes, and cilantro sprigs (for serving)

Steps:

  • Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
  • Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
  • Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
  • Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
  • Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
  • Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
  • Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
  • Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.

SWEET POTATO ENCHILADAS



Sweet Potato Enchiladas image

A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like.

Provided by SOLLAMI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 6

Number Of Ingredients 12

5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ cup vegetable oil for frying
12 (7 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
  • Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
  • Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
  • Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
  • Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
  • Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 75.6 g, Cholesterol 74.3 mg, Fat 30.1 g, Fiber 10.9 g, Protein 20 g, SaturatedFat 16.2 g, Sodium 832.5 mg, Sugar 15.1 g

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