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5 de 2 votos

Vegan Sweet Potato Enchiladas

These Mexican enchiladas are vegan enchiladas and 100% healthy. They are filled with lentils and sweet potatoes and then smothered in chile ancho tomato sauce.
20 minutes
20 minutes
0 minutes
40 minutes
4 people
Calories: 216.97kcal

Ingredients

Sauce

  • 4 tomatoes
  • ½ white onion
  • 3 garlic cloves with peel
  • 1-2 whole chile ancho
  • ½ cup of boiling water
  • 1 teaspoon of salt

Filling

  • 1 teaspoon of vegetable oil
  • 3 cups sweet potatoes, diced
  • ½ medium white onion, diced
  • 2 cloves garlic chopped
  • 1 cup cooked lentil
  • 1 tablespoon salt

12 corn tortillas

Toppings

Instructions

  • Soak the ancho chili in boiling water and set aside. In a non-stick pan, char the tomatoes, onion, and garlic.
  • When the chili is soft, remove the stem, add it to the blender with the tomatoes, onion, and garlic, add the salt, and blend until everything is well integrated. Save the water where the chili soaked.
  • Once the chili has softened, remove the stem and transfer it to a blender with the tomatoes, onion, and garlic. Add salt and blend until everything is well combined. Remember to save the water in which the chili soaked, and use it if necessary.
  • Preheat the oven to 350ºF.
  • In a baking pan pour a half cup of sauce on the bottom of a baking dish.
  • Heat the tortillas to soften; you need them to be pliable, in the center of the tortilla, layer a scoop of the lentils and sweet potato mix. Roll the tortilla and place it on the baking dish with the seam side down.
    Top the enchiladas with the remaining sauce; do not oversauce.
  • Bake for 20 minutes.
  • Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.

Notes

Toppings and Garnishes:
  • Fresh Cilantro: Adds a fresh, herby finish.
  • Pickled Red Onions
  • Guacamole
  • Crema Mexicana or Sour Cream
  • Queso Fresco or Cotija Cheese
  • Cheese: A mix of cheeses like cheddar, Monterey Jack
 
 
Serve with

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
Course: Main Course
Cuisine: Mexican vegan
Diet: Vegan
Keyword: mexican vegan enchiladas, Vegan enchiladas with lentils
Author: Alejandra Graf
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