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Christina's Red Hot Sweet Potato Enchiladas

What you need: 

1-2 tablespoons olive oil
1 yellow onion, diced
3-4 cloves garlic, pressed
1 sweet potato, cut in 1/2" cubes
1 (15 ounce) can black beans, drained
1/2 (12 ounce) jar roasted red peppers, chopped
1/2 (12 ounce) package vegan chorizo (I use Soyrizo)
1 tablespoon cumin
1 teaspoon salt
2 (16 ounce) cans spicy red enchilada sauce (I use Hatch), divided
20 corn tortillas
10 ounces shredded vegan cheese (I like Follow your Heart Monterey Jack)

What you do: 

1. Preheat oven to 375 degrees F. Saute the olive oil, onion and garlic until translucent, then add the sweet potatoes. After the sweet potatoes are soft, add the black beans, roasted red peppers, vegan chorizo, cumin, and salt.
2. Mix it all up and let everything simmer on low until the beans are soft. Pour some red sauce to coat the bottom of pan.
3. Fill and roll corn tortillas. It helps to microwave the corn tortillas for about 30 seconds with a moist paper towel around them before you roll them, otherwise they'll break.
4. Fill up the pan, and top with the rest of sauce, and add cheese to the top. Bake for about 30 minutes.
Serve with guacamole, tofu sour cream, refried beans and Spanish rice.
Source of recipe: myself

Preparation Time: 
20 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Super easy to make!  I put the sweet potato in the microwave early, cooked it and let cool.  Then added it to the filling, rolled them up, and I came out with 21 total.  This comes to 7 Weight Watchers points for a 3 enchilada serving and it was filling and super tasty.  A little hot, a little sweet.  Perfect.

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I made this last night and it was AWESOME! I was contemplating only making half the recipe, but decided to make the whole thing and freeze half and I am so glad that I did. I didn't use jarred roasted peppers, instead I diced up half a red pepper and sauteed it in with the sweet potatoes and I also added in a chopped up fresh jalapeno. They were so delicious! The whole recipe took me about 1 1/2 hours but it was definitely worth it. I even mimicked the recipe using real chorizo for my meat eating husband and he loved these enchiladas as well!

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I made this last night and it was AWESOME! I was contemplating only making half the recipe, but decided to make the whole thing and freeze half and I am so glad that I did. I didn't use jarred roasted peppers, instead I diced up half a red pepper and sauteed it in with the sweet potatoes and I also added in a chopped up fresh jalapeno. They were so delicious! The whole recipe took me about 1 1/2 hours but it was definitely worth it. I even mimicked the recipe using real chorizo for my meat eating husband and he loved these enchiladas as well!

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Wow!  I haven't been on VegWeb in a few years!  So glad everyone likes this!  Smile  I will have to post my other enchilada recipe!  Thanks for all of the kind comments.

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>:D HOT!! made this with my non-veg boyfriend and we both loved it! It was A LOT of food, but we were glad to have plenty of leftovers for weekday lunches. Next time I make this, I would like to make it just a tad less spicy, and add more sweet-potato so the sweetness comes through. I loved that part. Yes, as someone suggested, I microwaved the potato beforehand and it cooked much faster. I'd also like to try it with soft whole wheat tortillas. We used the the Follow Your Heart Monterey Jack, but I forgot to put foil over the top of the pan before baking it, so it didn't quite melt all the way, and dried out a little...No worries, it reheated just fine in the microwave covered with a paper towel. We also used Field Roast vegan Mexican Chipotle Sausages, and those were fantastic with this!

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Fan-freakin-tastic! Followed the recipe almost exactly - just used fresh bell pepper rather than roasted ones. And I added some hot peppers that came from my mom's garden! Spicy and sweet at the same time! Perfect!

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this recipe rocked both me and my non veg boyfriends world. i microwaved the potatoe before adding to the recipe. i also added about two jalepenos and used whole wheat tortillas. delicious. thanks for sharing.

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Last week (while on our honeymoon) we ate at an amazing little Spanish-Indian fusion place in Sausalito called Avatar's. The owner prepared a special curried pumpkin enchilada for us and it was to die for. So when we saw this recipe, although obviously there's no curry involved, we had to try it.
The results were so delicious! We both love spicy food so we took the suggestion added habanero peppers in the beginning and they gave it such a good kick, but still not too spicy.
Recently we discovered Yves Veggie Chorizo, which has a very similar flavor and texture to Soyrizo but is much much lower calorie and lower fat, so we used this instead. The whole recipe, including the prep, sauteing, and baking took almost 1 1/2 hours...so make sure you have plenty of time to make this one.  Next time we are going to try soaking the sweet potato in warm water first...I'm not sure if this will work, but hopefully it will save us a little time. The potatoes seemed to take a really long time to soften. BUT, it was worth the wait. Half way through our meal my husband thought to put fresh cilantro on top..which we're going to do from the start next time. I'm so glad we have plenty of left overs!
:)>>>

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This was fabulous.  I didn't have time to roll them up so I just kept layering the ingredients.  It tastes so good and my family loves it.  This will be my all time mexican recipe, thanks. :)>>>  :)>>>

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