About this recipe
I grew up eating enchiladas in Monterrey, filled with cheese, chicken, or beans. When I moved to Austin and started eating more plant-based, I knew I had to reimagine this classic dish. These are my go to: sweet potatoes and lentils rolled in corn tortillas, covered in a smoky ancho chile and tomato sauce, and baked until bubbly.
The lentils give them protein and texture, the sweet potato adds a little sweetness, and the sauce brings all the flavor. They work for weeknight dinners, meal prep, or feeding a crowd.
Sauce ingredients
- Tomatoes: ripe tomatoes roasted for deeper flavor, or canned tomatoes if you’re short on time.
- Onion and garlic: roasting brings out their sweetness and adds depth.
- Dried chile ancho: rich, smoky flavor that defines enchiladas rojas. You can substitute with chipotle in adobo or jalapeño.
How to make the sauce
Roast the tomatoes, onion, and garlic (with peel on) until charred. Blend with the soaked chile ancho and a good pinch of salt until smooth.
Filling ingredients
- Sweet potatoes: peeled and diced small so they cook evenly and caramelize slightly.
- Cooked lentils: green or black lentils work best because they hold their shape.
- Onion and garlic: sautéed together as the flavor base of the filling.
About the tortillas
Use thick corn tortillas so they hold up to the sauce and filling. Warm them before rolling: wrap in a clean kitchen towel and microwave for 30 to 60 seconds, or give them a quick pan fry in oil until pliable. Cold tortillas will crack.
How to assemble
- Roast the tomatoes, onion, and garlic until charred. Blend with the soaked chile ancho and salt.
- Sauté the sweet potato and onion, then mix with the cooked lentils.
- Warm the tortillas so they don’t crack. Fill each one with a spoonful of the lentil and sweet potato mixture, roll, and place seam side down in a baking dish.
- Pour the sauce over the rolled enchiladas and bake at 375F for about 20 minutes until bubbly.
- Top with sliced avocado, pumpkin seeds, cilantro, or whatever you like.
Tips
- Don’t skip roasting the salsa ingredients. That char is where all the flavor comes from.
- Roast the garlic with the peel on. It protects the clove from burning.
- Make double sauce and freeze it for next time.
- Leftover filling works great in tacos, rice bowls, or breakfast scrambles.
- Green or black lentils hold their shape better than red lentils.
Sweet Potato Enchiladas with Lentils and Ancho Chile Sauce
Equipment
- Griddle or non-stick pan
- Baking dish
Ingredients
For the Sauce (salsa roja):
- 4 ripe tomatoes
- ½ white onion
- 3 garlic cloves with peel
- 1-2 dried chile ancho
- ½ cup boiling water to soak the chile
- 1 teaspoon salt
For the Filling:
- 1 teaspoon vegetable oil
- 3 cups sweet potatoes peeled and diced small
- ½ medium white onion diced
- 2 garlic cloves minced
- 1 cup cooked green or black lentils
- Salt to taste
For the Enchiladas:
- 12 thick corn tortillas
Optional toppings: sliced avocado, chopped cilantro, sunflower or pumpkin seeds
Instructions
Make the Sauce:
- Soak the dried chile ancho in boiling water for about 10 minutes until soft.
- Meanwhile, roast the tomatoes, onion, and garlic (with peel) in a dry skillet until charred in spots. Remove garlic peel.
- Blend the softened chile with the roasted veggies, salt, and a bit of soaking water until smooth. Set aside.
Prepare the Filling:
- In a large pan, heat the oil over medium heat. Add onion and garlic; cook until fragrant.
- Add sweet potatoes and sauté until tender and slightly golden. Stir in cooked lentils and season with salt. Set aside.
Assemble the Enchiladas:
- Preheat oven to 350°F (175°C).
- Warm the tortillas until pliable (microwave wrapped in a towel or lightly pan-fry).
- Add a scoop of filling to each tortilla, roll, and place seam-side down in a baking dish.
- Top with the enchilada sauce — be generous but don’t over-soak.
- Bake for 20 minutes, or until bubbly.
Serve:
- Top with avocado slices, cilantro, and seeds if desired. Serve with rice, beans, or a crisp salad.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.