These Sweet Potato and Chickpea Enchiladas are a tasty treat! Packed with creamy sweet potatoes and hearty chickpeas, they are wrapped in soft tortillas and topped with zesty sauce.
Making these enchiladas is so much fun! I love how colorful they look on my plate, and they’re perfect for any meal. Plus, they’re healthy—who doesn’t love that? 🌟
Key Ingredients & Substitutions
Sweet Potatoes: These are the star ingredient! Their natural sweetness adds a lovely flavor. If you’re in a pinch, you can substitute with butternut squash or even pumpkin for a similar taste.
Chickpeas: They bring protein and texture to enchiladas. If you’re not a fan, black beans or lentils can work well too! They will add a different taste but still complement the dish.
Onion: I love using yellow onions for their sweetness. Red onions can also be used for a sharper flavor, and shallots are a nice alternative if you prefer something milder.
Cheese: I usually go for sharp cheddar or Monterey Jack. If you’re dairy-free, look for vegan cheese that melts well, or even use nutritional yeast for a cheesy flavor without the dairy.
How Do You Get the Perfect Texture in Your Enchiladas?
The texture of your enchiladas is essential for a satisfying bite! To achieve the right balance, focus on these preparation techniques:
- Cook Sweet Potatoes Properly: You want them soft but not mushy. Aim for tender pieces by cooking them until you can easily pierce them with a fork.
- Warm Tortillas: This is crucial! Warming makes them easier to roll without tearing. You can use a skillet or microwave for about 15 seconds.
- Layering Sauce: Don’t skip the sauce on the bottom of the dish. It helps keep the tortillas moist and adds flavor. Pour some over the rolled enchiladas too!
With these tips, your Sweet Potato and Chickpea Enchiladas will be a hit at the dinner table! Enjoy cooking!
Sweet Potato And Chickpea Enchiladas
Ingredients You’ll Need:
Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For Assembling:
- 8 small corn or flour tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack) or vegan cheese
- 1 avocado, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Optional Toppings:
- Sour cream or a drizzle of crema
- Guacamole or avocado crema
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 25-30 minutes to cook. So, in total, you’ll spend about 45 minutes preparing your delicious enchiladas!
Step-by-Step Instructions:
1. Preheat and Sauté:
Start by preheating your oven to 375°F (190°C). In a large skillet, drizzle in the olive oil and heat it over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion is softened and fragrant.
2. Cook the Sweet Potatoes:
Next, add the diced sweet potatoes to the skillet. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Cook everything together for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
3. Combine and Warm the Tortillas:
Now, stir in the chickpeas and cook for another 2-3 minutes to let the flavors blend. Remove the skillet from heat. While the mixture cools a bit, warm the tortillas lightly in a microwave or on a skillet to make them more pliable.
4. Assemble the Enchiladas:
Spread a few tablespoons of enchilada sauce on the bottom of a baking dish to prevent sticking. Take a tortilla and add a spoonful of the sweet potato mixture. Roll it up and place it seam-side down in the baking dish. Repeat this process until all the filling is used up!
5. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well covered. Then, sprinkle the shredded cheese generously on top of the sauce.
6. Bake and Garnish:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Once out of the oven, let them cool for a few minutes. Then, garnish with diced avocado, fresh cilantro, and a drizzle of sour cream or crema if you like!
7. Serve and Enjoy:
To finish, serve your colorful and flavorful Sweet Potato and Chickpea Enchiladas with lime wedges on the side and extra guacamole or avocado crema if desired. Enjoy your amazing meal!
Your family and friends will love these delightful enchiladas, and they’re perfect for any cozy dinner or festive gathering. Happy cooking!
Can I Use Different Beans or Legumes?
Absolutely! If you prefer a different legume, feel free to swap chickpeas for black beans, pinto beans, or lentils. Each will add its unique flavor and texture, so choose based on your preference!
What If I Don’t Have Enchilada Sauce?
No problem! You can make a quick homemade enchilada sauce using tomato sauce, chili powder, cumin, garlic powder, and a splash of vegetable broth. Just mix the ingredients and adjust the seasonings to your taste.
Can I Freeze Leftover Enchiladas?
Yes! You can freeze the assembled enchiladas before baking. Just cover them tightly with foil or plastic wrap. When you’re ready to enjoy them, bake straight from the freezer, adding a bit more time to the cooking process!
How Can I Make This Recipe Spicier?
If you like some heat, add diced jalapeños or crushed red pepper flakes to the sweet potato mixture. You can also top the finished enchiladas with sliced fresh chilies or a spicier salsa for an extra kick!
