Sweet Potato Enchiladas with Lentils and Ancho Chile Sauce
These sweet potato enchiladas are hearty, plant-based, and full of bold flavor. Made with a smoky ancho chile tomato sauce and a protein-packed lentil filling, they’re perfect for weeknight dinners, meal prep, or feeding a flexitarian crowd.
4 people
Calories: 216.97kcal
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
Tortilla Tip: If your tortillas are very thin or cold, they may tear. Warming them makes rolling easier.
Make Ahead: You can prep the sauce and filling ahead of time and store separately. Assemble right before baking.
Variation: Use chipotle instead of chile ancho for a spicier version, or swap lentils for black beans or mashed sweet potato.
Freezer-Friendly: Assemble but do not bake, then freeze for up to 3 months. Bake from frozen at 375°F until heated through.
Nutrition
Serving: 1serving | Calories: 216.97kcal | Carbohydrates: 44.29g | Protein: 8.54g | Fat: 2.04g | Saturated Fat: 0.98g | Sodium: 2397.51mg | Potassium: 1015.54mg | Fiber: 11.29g | Sugar: 13g | Vitamin A: 17174.62IU | Vitamin C: 25.88mg | Calcium: 68mg | Iron: 3.1mg