Vegan Enchiladas

Vegan Enchiladas

rtyoumans 3

"This dish is one of our favorites and finds its way onto our dinner table every week"


45 6 servings yields 6-8 enchilladas
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Chop the sweet potato & steam until tender.
  2. In saute pan, add olive oil and chopped onion. Cook on medium-low to medium heat until the onions are translucent.
  3. Add minced garlic cooking together for a few more minutes (careful not to brown them).
  4. Add sweet potato, spinach, and pepper, along with spices. cook together for ~5 minutes.
  5. Add 2 cups enchilada sauce. let cook for approximately 5 more minutes.
  6. Spoon 1-2 cups of mixture in the bottom of a 9x13 baking dish. Spoon ~1 cup of mixture into each tortilla wrap and place on top of mixture.
  7. Pour the remaining enchilada sauce on top of wraps.
  8. Bake in oven, heated to 350 for 20 minutes.
You might also like