Vegan Sweet Potato Enchiladas
This simple vegan enchilada recipe is filled with roasted sweet potato, lentils, and spinach. It's dairy-free, soy-free, and easy to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleangreensimple.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Mixing bowl
- Skillet
- Measuring spoon
- Measuring cup
- Spatula
- Fork
- Potato masher
- Baking dish
- Pastry brush
- Paper towel
- Microwave
- Cutting board
- Chef's knife
- Wooden spoon
- Kitchen scale
Ingredients
- 3 1/2 cups sweet potato (unpeeled and cubed)
- 1 cup cooked lentils
- 1/2 onion (yellow or red, diced)
- 4 cups baby spinach
- 1 teaspoon garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder (plus more if needed)
- 1/2 to 1 teaspoon salt (depending on your enchilada sauce)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 cup water (or vegetable broth)
- 16 corn tortillas
- 2 cups enchilada sauce
- Avocado oil
- Avocado (for topping)
- Fresh cilantro (for topping)
- Lime juice (for topping)
- Shredded vegan cheese (for topping)
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