These sweet potato and chickpea enchiladas are a colorful delight! Stuffed with creamy sweet potatoes and hearty chickpeas, they’re wrapped in soft tortillas and smothered in tasty sauce.
I love how these enchiladas are healthy and filling, making them perfect for dinner. Plus, you can add your favorite toppings—avocado and cilantro really make them shine! 🌟
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the enchiladas! Their natural sweetness adds a lovely flavor. If you’re in a pinch, butternut squash makes a great substitute.
Chickpeas: Packed with protein and fiber, chickpeas give these enchiladas a hearty feel. You can swap them for black beans or lentils based on your preference.
Onion and Garlic: They add a depth of flavor. You can use shallots if you prefer a milder taste. Leeks are also a nice option for a different flavor profile.
Cheese: I recommend a mix of cheddar and Monterey Jack for melting goodness. If you want to keep it dairy-free, try vegan cheese or simply skip it.
Tortillas: Flour and corn tortillas are both great. I like corn tortillas for their flavor. You could also use whole wheat or low-carb options if you prefer.
How do I Get Perfectly Rolled Enchiladas?
Rolling enchiladas can be tricky, but here are some tips to help you get it right:
- Warm the tortillas slightly to prevent them from cracking. You can do this in a dry skillet or microwave.
- Spoon the filling into the center but don’t overstuff it. About 1/4 cup should work well.
- Fold the sides in then roll from the bottom up. Make sure to keep it snug but not too tight to avoid spilling.
Practice makes perfect, so don’t worry if your first few are a little messy. They’ll still taste delicious!
Sweet Potato And Chickpea Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
For the Enchiladas:
- 8 small flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 small tomato, diced (for garnish)
- 1 cup sour cream or Greek yogurt (for topping)
- Lime wedges, for serving
Avocado Crema (optional):
- 1 ripe avocado
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro
- Salt, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 25-30 minutes to roast the sweet potatoes and 20 minutes to bake the enchiladas. In total, you’ll be looking at around an hour to create this delicious dish!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until they’re nice and tender. Give them a little stir halfway through for even cooking!
2. Prepare the Filling:
While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until it turns translucent (about 5 minutes). Then, add the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant. Once the sweet potatoes are ready, add them along with the drained chickpeas to the skillet. Gently mix to combine and warm everything through. Finally, remove the skillet from heat and stir in half of the chopped cilantro.
3. Assemble the Enchiladas:
Reduce the oven temperature to 375°F (190°C). Pour a few tablespoons of enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking. Warm the tortillas in the microwave or on a skillet until they’re soft and pliable. Spoon some of the sweet potato and chickpea filling down the center of each tortilla, then roll them up tightly.
4. Bake the Enchiladas:
Arrange the rolled tortillas seam side down in the baking dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with shredded cheese. Bake uncovered in the preheated oven for about 20 minutes, until the cheese is melted and bubbly!
5. Make the Avocado Crema:
If you’re making the avocado crema, just blend together the avocado, sour cream (or Greek yogurt), lime juice, cilantro, and a pinch of salt until smooth and creamy. It’s a perfect topping for your enchiladas!
6. Serve and Enjoy:
Once the enchiladas are baked, remove them from the oven and garnish with dollops of sour cream or the avocado crema, diced tomato, and fresh cilantro. Serve with lime wedges on the side for an extra zesty flavor. Enjoy your vibrant and delicious Sweet Potato and Chickpea Enchiladas!
Happy cooking! 🌟
Can I Use Different Beans in This Recipe?
Absolutely! While chickpeas are delicious, you can easily substitute them with black beans, pinto beans, or even lentils for a different flavor and texture.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat them in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Can I Freeze These Enchiladas?
Yes, you can freeze the unbaked enchiladas! Just assemble them, cover tightly with plastic wrap and then foil, and freeze. When you’re ready to eat, thaw in the fridge overnight and bake as directed!
What Can I Serve with These Enchiladas?
These enchiladas are perfect on their own, but you could serve them with sides like Mexican rice, a fresh salad, or guacamole for a complete meal.
