Dairy-Free, Paleo, Vegan Chipotle Sweet Potato Enchiladas and 5-Ingredient Sauce
About this Recipe
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.
Dairy Free, Paleo, Vegan Chipotle Sweet Potato Enchiladas and a 5-Ingredient Sauce
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
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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. Top with dairy-free cheese, dairy-free yogurt, jalapeño and cilantro if desired. Enjoy!
