About this recipe
This recipe is for vegan sweet potato enchiladas with lentils with a delicious chile ancho and tomato sauce, it is perfect for days when you’re craving healthy Mexican food.
I developed a love for enchiladas after moving to Austin. Prior to that, I lived in Monterrey, Mexico, where I ate traditional enchiladas filled with chicken, cheese, or black beans. The bean enchilada with salsa verde has always been my favorite. However, my transition to a vegan lifestyle encouraged me to explore new flavors and adapt traditional recipes.
I discovered this recipe while living in Austin. So, if you love Austin, Mexican Food, and Tex-Mex, you’ll love these vegan enchiladas with lentils.
WHY will you love THESE VEGAN ENCHILADAS?
- Super easy and quick to make.
- They are nutritious.
- Everybody likes them. These enchiladas are the type of recipes that you could serve omniverse and vegans at the same time.
- They are gluten-free. This enchilada recipe is made with corn tortillas, which are naturally gluten-free.
Salsa ingredients
- Tomatoes, substitute canned tomatoes.
- Onion and garlic.
- Chile ancho, substitute with chipotle, roasted jalapeño, or poblano peppers.
How to make the enchilada sauce
Start by roasting the vegetables until lightly charred and the blend with a good pinch of salt.
Filling Ingredients
- Vegetable oil.
- Sweet potatoes, substitute with potatoes.
- Onion and garlic.
- Cooked lentils, use jarred lentils, home cooked, or swap for navy beans or black beans.
How to make vegan enchiladas?
To make the filling, you have to start by bringing out all the flavors from the lentils and sweet potatoes until tender by sauteeing them with onion and garlic, then season them with salt. Yes, I know it sounds pretty simple but wait until you taste them; they are good and a crowd-pleaser.
Roll the tortillas with the filling and place them in a baking dish or oven safe skillet. Then cover with the enchilada sauce.
Bake until the sauce is bubbling.
tips and tricks
- The tomatoes move around when roasting, so they get chary spots
everywhere . Same with the onion, and do NOT peel the garlic. The garlic peel protects the garlic clove from burning. - Buy thick corn tortillas and warm them in the microwave, wrapping them in a kitchen towel for a minute or so to make them pliable. If they are really thin and cold, they’ll break and won’t hold the sauce properly.
- Finish the enchiladas with sliced avocado, pumpkin seeds, and/or microgreens and cilantro.
- Use green or black lentils if you can find them, they will hold their shape better.
Vegan Sweet Potato Enchiladas
Equipment
- blender
- Griddle
Ingredients
Sauce
- 4 tomatoes
- ½ white onion
- 3 garlic cloves with peel
- 1-2 whole chile ancho
- ½ cup of boiling water
- 1 teaspoon of salt
Filling
- 1 teaspoon of vegetable oil
- 3 cups sweet potatoes, diced
- ½ medium white onion, diced
- 2 cloves garlic chopped
- 1 cup cooked lentil
- 1 tablespoon salt
12 corn tortillas
Toppings
- Avocado
- Cilantro
- Sunflower seeds or pumkin seeds
Instructions
- Soak the ancho chili in boiling water and set aside. In a non-stick pan, char the tomatoes, onion, and garlic.
- When the chili is soft, remove the stem, add it to the blender with the tomatoes, onion, and garlic, add the salt, and blend until everything is well integrated. Save the water where the chili soaked.
- Once the chili has softened, remove the stem and transfer it to a blender with the tomatoes, onion, and garlic. Add salt and blend until everything is well combined. Remember to save the water in which the chili soaked, and use it if necessary.
- Preheat the oven to 350ºF.
- In a baking pan pour a half cup of sauce on the bottom of a baking dish.
- Heat the tortillas to soften; you need them to be pliable, in the center of the tortilla, layer a scoop of the lentils and sweet potato mix. Roll the tortilla and place it on the baking dish with the seam side down.Top the enchiladas with the remaining sauce; do not oversauce.
- Bake for 20 minutes.
- Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.
Notes
- Fresh Cilantro: Adds a fresh, herby finish.
- Pickled Red Onions
- Guacamole
- Crema Mexicana or Sour Cream
- Queso Fresco or Cotija Cheese
- Cheese: A mix of cheeses like cheddar, Monterey Jack
- Mexican Rice: A classic side that pairs well with any enchilada.
- Arroz primavera
- Refried Beans: Creamy and comforting, they make a great accompaniment.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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