Dairy-Free, Paleo, Vegan Chipotle Sweet Potato Enchiladas and 5-Ingredient Sauce

These Chipotle Sweet Potato Enchiladas are the perfect, easy, tasty meal to have any day of the week. They are dairy-free, paleo and vegan.
Inroduction

About this Recipe

By: Caitlin Greene

Ever wonder what to make for lunch or dinner? I got you. These Sweet Potato Enchiladas do not require many steps and ingredients to make. The first time I made enchiladas, I thought it was going to be a complicated process. However, it was not. I pulled this meal together in less than 30 minutes and am so happy I did. Plus, this special sauce elevated the enchiladas to another level.

What you will need to make these Vegan Chipotle Sweet Potato Enchiladas and 5-Ingredient Sauce?
-tomato paste
-chipotle sauce
-coconut aminos
-garlic powder
-cumin
-sweet potatoes
-garlic cloves
-onions
-jalapeno
-chipotle chili powder
-olive oil
-tortillas

How do you make these Chipotle Sweet Potato Enchiladas and 5-Ingredient Sauce?
First, let's make the sauce. To make the sauce, combine all the ingredients for the sauce together in a bowl and whisk until smooth.

Next, let’s make the enchiladas. To make the enchiladas, preheat the oven to 400 degrees F.
Heat a skillet with 1-2 tsp oil over medium-high heat. Add the onions, garlic, and jalapeno into the skillet and saute for about 2 minutes. Add the sweet potatoes and sauté for another minute.

Then, add the water, cumin, chipotle chili powder, salt, coconut aminos and a few dashes of pepper. Mix together, cover and reduce heat to medium. Allow to cook for about 7-8 minutes until water has cooked off and potatoes are soft.

After, fill two tortillas with the filling and roll up. Place them in a glass casserole pan and brush generously with the sauce. Bake for 10 minutes.

Finally, top the enchiladas with dairy-free cheese, dairy-free yogurt, jalapeño and cilantro if desired.

Yield: 2

Dairy Free, Paleo, Vegan Chipotle Sweet Potato Enchiladas and a 5-Ingredient Sauce

Dairy Free, Paleo, Vegan Chipotle Sweet Potato Enchiladas and a 5-Ingredient Sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Sauce

  • 2 tbsp tomato paste
  • 1 tbsp  chipotle sauce
  • 1 tbsp coconut aminos
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 3 tbsp water

Enchiladas

  • 1 medium sweet potato, chopped into small chunks
  • 3 garlic cloves, minced
  • ½ onion, chopped
  • 2 tbsp jalapeno, minced
  • ¼ cup water
  • 1 tsp cumin
  • ½ tsp chipotle chili powder
  • ½ tsp salt
  • 1-2 tsp olive oil
  • 1 tbsp coconut aminos
  • Pepper to taste
  • 2 medium sized tortillas
  • Optional: dairy free cheese, dairy free yogurt, sliced  jalapeno, cilantro

Instructions

    1. Preheat the oven to 400 degrees F.
    2. While the oven is preheating, make the sauce. To make the sauce, combine all the ingredients for the sauce together in a bowl. Whisk until smooth.
    3. Heat a skillet with 1-2 tsp oil over medium-high heat. Add the onions, garlic, and jalapeno into the skillet and saute for about 2 minutes. Add the sweet potatoes and sauté for another minute.
    4. Add the water, cumin, chipotle chili powder, salt, coconut aminos and a few dashes of pepper. Mix together. Cover and reduce heat to medium. Allow to cook for about 7-8 minutes until water has cooked off and potatoes are soft.
    5. Fill two tortillas with the filling and roll up. Place them in a glass casserole pan and brush generously with the sauce.
    6. Bake for 10 minutes. Top with dairy-free cheese, dairy-free yogurt, jalapeño and cilantro if desired. Enjoy!

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