Bean free Skinny Sweet Potato Enchiladas – a veggie filled meat free meal with a quick homemade enchilada sauce perfect for busy week nights! | Gluten Free + Vegetarian
I’ve been on a huge enchilada kick lately. I want everything to be covered in a thick & spicy enchilada sauce and ideally I want there to be cheese.
Also – sweet potatoes! I’ve been working a few recipes involving sweet potatoes (including a paleo pizza roll recipe coming up soon!!!) so I’ve got loads of those hanging around the kitchen. So naturally it was time to marry my two current obsessions to and make these sweet potato enchiladas. My new favourite meal!….until my next favourite meal…..I like a lot of things, ok?
The past couple of weeks I’ve been making a whole pan of these to eat throughout the week. I’m normally not so good with the whole meal prepping thing. I get bored of food far too easily and honestly the thought of dishing out loads of Tupperware containers full of chicken, rice & broccoli just makes me sad. Not into it. These on the other hand – I completely look forward to.
Making of: Sweet Potato Enchiladas
It all starts with the enchilada sauce. This has been my go to sauce for when I want something quick & easy. You can always buy a store bought sauce if you have a favourite, but just make sure that you check your label that it’s gluten free.
Since I’m not really crazy about the enchilada sauce that is available where I usually shop I like to make my own. I’ll include the recipe for that as well in case you want to make your own. It takes about 10 minutes extra work, but it’s so worth it! You can also adjust the amount of spice in the sauce as well to suit your needs.
Once your sauce is made it’s time to to prep your filling. In a pan, sauté:
Red Bell Pepper
and if you like things more on the spicy side – chipotle!
In the ingredients I’ve listed passata for the tomatoes. As far as I’m aware it’s not something I remember seeing much in American grocery stores. Basically it’s just pureed peeled and deseeded tomatoes. It’s pretty common here in the UK, but if you don’t know what I’m talking about just used crushed tomatoes and you’ll be all set!
After about 15ish minutes your kitchen will smell like happiness and it will be time to fill your tortillas and top with cheese. Bake in the oven until golden on top and you’re done!
Feel free to throw in extra veggies or even beans here to make these your own. Even without anything extra these are filling and delicious on their own! Make for an easy, meat free weeknight dinner or make once and eat throughout the week.
Any way you have it – hope you enjoy!
Don’t forget to #asaucykitchen on instagram if you try these Sweet Potato Enchiladas! I’d love to see what you make with it! You can also post your pictures to my facebook page!
Bean free Skinny Sweet Potato Enchiladas - a veggie filled meat free meal with a quick homemade enchilada sauce perfect for busy week nights! | Gluten Free + Vegetarian
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 medium yellow onion, diced
- 1 red bell pepper, deseeded and diced
- 2 teaspoons or 2 cloves garlic minced
- 2 small sweet potatoes (or 1 very large one), peeled and diced into small cubes
- 1 tablespoon chipotle paste (optional)
- 1/2 cup passata or crushed tomatoes
- 6 gluten free tortillas
- 1 cup reduced fat grated cheese (pepper jack, Mexican blend or cheddar)
- 1 tablespoon olive oil
- 1 tablespoon gluten free flour
- 2 tablespoons chilli powder (mild, medium, or hot)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon oregano
- 1 tablespoon tomato paste
- 1 1/2 cups vegetable stock
- salt to taste
- avocado for topping
- sour cream
- spring onions
In a small sauce pot warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce. Let the sauce simmer on the stove for 7-10 minutes. Remove from the heat until you're ready to add it to your enchialads or store it in an air tight container in the fridge. Use it within 3 days.
Preheat your oven to 400°F/204°C and lightly grease a 13x9inch casserole dish.
Add the oil to a large skillet or pan and warm on a medium heat. When the oil is hot add the onions and and salt and sauté for a couple of minutes until the onions are tender (about 4-5 minutes). Add the red bell peppers, sweet potato, garlic and salt. Stir and cook for another couple of minutes to soften the potatoes, stirring often.
Add the tomatoes (passata or crushed) and chipotle paste to the skillet and stir to coat the veggies in sauce and stock. Cook another couple of minutes and then remove the skillet from the heat.
Pour ½ cup of the enchilada sauce into the prepared pan and tilt the pan back and forth to spread it around the bottom of the pan evenly.
Assemble the enchiladas by spooning about 1/3 cup of the sweet potato mixture down the middle of a tortilla. Wrap the sides over the filling and then transfer the filled tortilla to your casserole dish placing it seam side down. Repeat this process with the remaining tortillas until you have no more filling. You should be able to get at least 5 enchiladas.
Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle the cheese over the top and then bake on the middle in the oven for 20-25 minutes. For an extra golden cheese top move the rack high in the oven and cook and extra 4-5 minutes.
Remove from the oven and let cool at least 10 minutes before serving. Top with chopped cilantro & green onions and any other additional toppings you might enjoy.
If you'd prefer you can use 1 1/2 cups store bought enchilada sauce in place of this homemade one.
Serving size: 1 enchilada out of 5 Calories: 274 Fat: 13 g Saturated fat: 4 g Carbohydrates: 35 g Sugar: 8 g Fiber: 6 g Protein: 9 g