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.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
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.
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.
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.
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.
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.
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.
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.
Repeat until all the tortillas have been rolled up and the pan is filled.
Pour the remaining enchilada sauce evenly on top, filling in any edges then sprinkle with remaining cheese.
Bake uncovered at 350°F for 20-23 minutes or until the sauce starts to bubble and the cheese is melty.
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.