These sweet potato and chickpea enchiladas are a tasty twist on a classic! Stuffed with healthy ingredients, they are both filling and colorful, making mealtime fun.
Honestly, who can resist the creamy blend of sweet potatoes and chickpeas wrapped in soft tortillas? I like to top mine with a drizzle of avocado and a sprinkle of cheese—yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the enchiladas. You can swap them for butternut squash or pumpkin if you want a different flavor or if sweet potatoes are unavailable.
Chickpeas: They’re packed with protein! If you need a substitute, try black beans or lentils for a similar texture and nutrition boost.
Enchilada Sauce: Store-bought is convenient, but you can make your own by blending canned tomatoes with spices like cumin and chili powder if you’re feeling adventurous.
Tortillas: Flour tortillas are soft and easy to roll, but corn tortillas provide a delicious gluten-free option. Just warm them up to make rolling easier.
Cheese: For the cheese topping, feel free to use a dairy-free option like cashew cheese or leave it out altogether for a lighter dish.
How Do I Get My Enchiladas to Hold Their Shape?
To ensure your enchiladas stay rolled up and don’t fall apart during baking, proper preparation is key. Here are some tips:
- Warm your tortillas! This makes them more flexible. You can use the microwave or a skillet for a few seconds.
- Don’t overstuff the tortillas. About ¼ cup of filling typically works best.
- Make sure to place the seam-side down in the baking dish. This keeps them from opening up while baking.
- Pour the sauce over the enchiladas before baking. This helps hold everything together and adds flavor!
With these tips, you’ll have perfectly shaped enchiladas every time!
Sweet Potato And Chickpea Enchiladas
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper, to taste
- 8 small flour or corn tortillas
- 2 cups enchilada sauce (red)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Fresh cilantro, for garnish
- Thinly sliced radishes, for garnish
- Optional: avocado crema or guacamole for serving
How Much Time Will You Need?
This delicious dish requires about 15-20 minutes of prep time and 30-35 minutes of cooking time, totaling around 50-55 minutes from start to finish. The end result is warm, cheesy, and flavorful enchiladas that are sure to impress!
Step-by-Step Instructions
1. Preheat and Prepare Sweet Potatoes
Start by preheating your oven to 375°F (190°C). Then, take your diced sweet potatoes and place them on a baking sheet. Drizzle with half of the olive oil, sprinkle some salt and pepper over them, and toss them to coat. Roast in the oven for about 20-25 minutes, or until they are tender and cooked through.
2. Cook the Filling
While the sweet potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic, ground cumin, smoked paprika, chili powder, and some salt and pepper. Cook this mixture for an additional 1-2 minutes until it’s fragrant.
3. Combine Ingredients
Once the sweet potatoes are done roasting, remove them from the oven and add them to the skillet along with the chickpeas. Mix everything together, mashing slightly with a spoon to help combine the flavors. Cook this for another 3-5 minutes, then remove from heat.
4. Assemble the Enchiladas
Lightly grease a 9×13-inch baking dish and spread about ½ cup of the enchilada sauce evenly across the bottom. Warm the tortillas briefly to make them easier to roll. Take about ¼ cup of the sweet potato and chickpea filling and place it in the center of each tortilla, then roll it up tightly, placing them seam-side down in the baking dish.
5. Bake and Serve
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered. Sprinkle shredded cheese on top and bake uncovered in the oven for about 20-25 minutes, or until the cheese is melted and bubbly. Once done, let them cool for a few minutes before garnishing with fresh cilantro and thinly sliced radishes. Serve warm, with avocado crema or guacamole if you like!
Enjoy these vibrant, comforting enchiladas that combine the natural sweetness of roasted sweet potatoes with protein-rich chickpeas and classic Mexican flavors!
Can I Use Different Beans Instead of Chickpeas?
Absolutely! You can substitute chickpeas with black beans, pinto beans, or even lentils for a different flavor and texture. Just make sure they’re cooked and seasoned to your liking before adding them to the filling.
How Do I Make This Recipe Vegan?
To make these enchiladas vegan, simply omit the cheese or use a dairy-free cheese alternative. For the sauce, ensure it’s also free of animal products, as some store-bought sauces may contain dairy.
Can I Prepare These Enchiladas in Advance?
Yes, definitely! You can assemble the enchiladas a day ahead. Just cover them with foil and refrigerate. When ready to bake, remove the foil, add any additional sauce or cheese, and bake as directed, adding a few extra minutes to the cooking time if they are cold from the fridge.
How Do I Store Leftover Enchiladas?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until heated through. If they seem dry, you can add a splash of enchilada sauce or water to help keep them moist.