| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 397 | 12g | 4g | 60g |
| sugars | fibre | protein | salt |
| 9g | 10g | 13g | 0.68g |
Why I Love Mexican Vegan Sweet Potato and Spinach Enchiladas
As I sit down to share my thoughts on the Vegan Sweet Potato and Spinach Enchiladas, a delightful fusion recipe that I hold close to my heart, I cannot help but recall the myriad of cooking experiences I’ve had throughout my life. I’m not just a food lover; I am a fervent believer in telling stories through food, a passion intertwined with my heritage and my enduring love for experimentation.
Heritage and Fusion
Though I was raised in New Jersey, the inviting aroma and traditional flavors of my Italian grandparents’ kitchen have left an indelible imprint on my cooking style. However, as much as I cherish my Italian-American roots seen in my variety of pasta. I have always hungered for the opportunity to fuse those elements with other distinct, global cuisines. This Mexican Vegan Sweet Potato and Spinach Enchiladas is a prime example of such cultural blending.
The Joy of Experimentation
When I first stumbled upon the concept of these enchiladas, I was intrigued. Being a fan of Mexican cuisine and a staunch promoter of healthy, creative cooking inspired by renown chefs such as Jamie Oliver, I was eager to give it a go. And the result was every bit as exceptional as one could expect: a dynamic and hearty dish, bursting with color, texture, and above all, flavor.
This recipe can be likened to other Mexican favorites like burritos or fajitas, yet it stands unique in its incorporation of sweet potato and spinach. The combination of these two ingredients provides a refreshing contrast to the fiery and earthy Mexican seasonings. Plus, these enchiladas can be a perfect pair with a tangy margarita or a refreshing fruit salad.
Sharing these Vegan Sweet Potato and Spinach Enchiladas with you today, I hope that it instills in you the same joy of cooking that each new recipe brings to me. It’s not just about the food on our plates, but about the stories it tells and the beauty of traditions, journeys, and flavors it encapsulates. So, go ahead, roll up your sleeves, grab your apron and let’s embark on this scrumptious adventure together.
What You’ll Need
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 large red onion, finely diced
- 2 garlic cloves, minced
- 5 cups fresh spinach leaves
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- Salt to taste
- 2 cups vegan cheese, shredded
- 12 small corn tortillas
- 2.5 cups enchilada sauce
- Chopped fresh cilantro, to garnish
- Fresh lime wedges, to serve
Method
Step One
Preheat your oven to 400 degrees Fahrenheit and poke the sweet potatoes several times with a fork. Place them on a baking sheet lined with aluminum foil and bake for approximately 45 to 60 minutes, or until they’re fork-tender. Allow them to cool, peel them, and then mash them in a large bowl.
Step Two
While the sweet potatoes are cooling, heat the tablespoon of olive oil in a large pan over medium-high heat. Add the finely diced red onion and minced garlic and sauté until the onion is translucent and fragrant.
Step Three
Add the fresh spinach leaves to the pan and stir until they’re wilted. Season with the chili powder, cumin powder, and salt to taste. Remove the pan from heat.
Step Four
Combine the mashed sweet potatoes with the spinach mixture, then stir in one cup of the shredded vegan cheese. This will be your enchilada filling.
Step Five
Rreduce the temperature of your oven down to 375 degrees Fahrenheit. Meanwhile, warm your corn tortillas to make them easier to roll. You can do this in the microwave by wrapping them in a damp cloth and microwaving them for about 30 seconds.
Step Six
Spread a small amount of enchilada sauce on the bottom of a 9×13 inch baking dish. Fill each tortilla with the sweet potato and spinach mixture, roll tightly, and place seam-side down in the dish. Repeat this process with the rest of the tortillas and filling.
Step Seven
Once all of the tortillas are in the dish, top them with the remaining enchilada sauce, and sprinkle the remaining vegan cheese on top. Bake for approximately 25 to 30 minutes, or until the cheese is bubbly and slightly golden.
Step Eight
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with chopped fresh cilantro and serve with fresh lime wedges on the side. Enjoy your Vegan Sweet Potato and Spinach Enchiladas!
