Veggie Enchiladas
These mouthwatering Veggie Enchiladas are filled with spicy roasted sweet potatoes, fresh greens, tender mushrooms and more, then covered in gooey vegan cheese and your favorite enchilada sauce. They're a healthy make-ahead dinner that's guaranteed to become a family favorite.
Ingredients
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes diced into 1/2-inch cubes
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
For the Enchiladas
- 1 medium white onion diced
- 2 garlic cloves minced
- 2 cups sliced cremini or baby bella mushrooms
- 2 cups chopped kale or spinach
- ½ teaspoon fine sea salt or more to taste
- 1/4 teaspoon freshly cracked black pepper
- 2 cups red enchilada sauce homemade or preferred brand, divided (plus additional if you like your enchiladas saucy)
- 8 gluten-free/grain-free Burrito-sized tortillas we like Siete's Burrito sized tortillas. For Whole30, wrap in coconut wraps , jicama wraps or serve over lettuce, cauliflower rice or zucchini noodles.
- 2 cups dairy-free shredded cheese we like lile Violife, Miyokos or Chao slices. May sub with real cheddar or Mexican cheese blend if not dairy-free. Use Siete Cashew Queso for paleo.
Optional Toppings
- Fresh cilantro
- sliced green onions
- jalapeno slices
- avocado slices
- lime wedges
- dairy-free sour cream or regular if not dairy-free
Instructions
Roast the Sweet Potatoes
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Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
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Add the cubed sweet potatoes and drizzle with oil, chili powder, cumin, paprika and salt. Toss until evenly combined. Bake for 18-23 minutes, or until fork-tender.
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Once they are done, lower the heat to 350°F. Alternatively, you can cook the sweet potatoes in an air fryer at 375°F in a single layer (working in batches as needed), for 8-12 minutes, shaking the pan halfway through.
Cook the Remaining Filling Ingredients
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While the sweet potatoes are cooking, heat a large skillet with tall sides (or use a large pot) with oil over medium-high heat. Add the diced onions and garlic and cook for 5 minutes or until the onions are softened and begin to caramelize.
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Add the mushrooms and sauté for 6-7 minutes, or until the mushrooms are starting to brown. Stir in the chopped kale and cook for about 4-5 minutes until the kale starts to wilt.
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Sprinkle with salt and black pepper and stir until combined. Remove from heat. Add the roasted potatoes into the pan once they are ready. Add 1/2 cup of the enchilada sauce and stir to combine. Taste and adjust seasonings as needed.
Assemble and Bake
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Prepare baking pan: Lightly grease a 9x13 baking dish with avocado oil spray or olive oil spray. Pour 1/2 cup of enchilada sauce on the bottom of the pan and spread evenly.
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Heat tortillas: Gently warm the tortillas in the microwave or on a skillet over medium-low heat for 15-20 seconds, until soft and pliable.
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Working with one tortilla at a time, lay out a warmed tortilla and add a ¼ - ⅓ cup of the sweet potato filling, then add a handful of cheese (about 1 tablespoon). Roll up tightly to close and place the enchilada on the baking dish, seam side down.
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Repeat until all the tortillas have been rolled up and the pan is filled.
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Pour the remaining enchilada sauce evenly on top, filling in any edges then sprinkle with remaining cheese.
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Bake uncovered at 350°F for 20-23 minutes or until the sauce starts to bubble and the cheese is melty.
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Remove pan from oven and garnish with fresh cilantro, jalapeño slices, green onions, avocado slices, lime wedges and a dollop or two of sour cream and serve.
Recipe Notes
- To Store: Once cooled, cover casserole pan tightly with plastic wrap or transfer leftovers to an airtight container with a resealable lid. Store in the fridge for up to 3 days.
- To Reheat: Reheat in the microwave or oven at 325°F until warm.
- To Freeze: Prepare enchiladas but don't bake. Cover pan tightly with plastic wrap & two layers of aluminum foil to avoid freezer burn. Freeze enchiladas for up to 3 months. Thaw overnight in the refrigerator, then bake as usual.