These Sweet Potato and Chickpea Enchiladas are a delightful mix of flavors! Soft tortillas wrap around sweet potatoes and chickpeas, all covered in a yummy sauce.
They’re perfect for a cozy dinner, and trust me, your friends will ask for seconds! I love topping them with avocado for that extra creamy twist—so good!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness balances well with the spices. If you’re out of sweet potatoes, regular potatoes or butternut squash can work too, but the sweetness may vary.
Chickpeas: Canned chickpeas are super convenient! If you prefer, you can use other beans like black beans or pinto beans for a different flavor and texture. Just make sure to drain and rinse them well.
Onion & Garlic: Essential for flavor! You can swap yellow onion for red or even shallots if that’s what you have. Garlic powder is a handy substitute if you’re short on fresh garlic.
Enchilada Sauce: I love a rich red sauce, but green enchilada sauce is also delightful. If you’re making your own, consider adding some chili seasoning for extra kick!
Tortillas: Use corn for a gluten-free option or flour tortillas for a softer texture. You can even use lettuce wraps as a lighter alternative!
How Do I Ensure My Enchiladas Are Not Soggy?
Keeping your enchiladas nice and firm starts with a few key steps. First, you want to warm your tortillas before filling them. This will help them stay intact and prevents them from breaking apart in the sauce.
- Heat the tortillas in a skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds.
- Don’t soak the tortillas in sauce; a light coating will do. Add enough sauce to keep them moist but avoid drowning them.
- Cover the enchiladas halfway through baking if they seem to be browning too quickly to help retain moisture.
Follow these tips, and you’ll have deliciously firm enchiladas every time!
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 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For Assembling:
- 8-10 corn or flour tortillas
- 2 cups enchilada sauce (red)
- 1-2 tablespoons olive oil
For Topping:
- 1 avocado, peeled and pitted (for topping or guacamole)
- Fresh cilantro, for garnish
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 minutes of baking time. You’ll spend a little time chopping and cooking your ingredients, then just assemble and bake! Total time: about 35 minutes.
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 375°F (190°C). This will get it nice and hot, ready for your delicious enchiladas!
2. Cook Sweet Potatoes:
In a pot, steam or boil the diced sweet potatoes until they are tender, which should take about 10-15 minutes. Once cooked, drain them and set aside to cool a bit.
3. Prepare the Filling:
In a skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Then, add in the minced garlic and cook for another minute until fragrant.
4. Combine Ingredients:
Add the drained chickpeas, cooked sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Gently mash and mix everything together. Let it simmer for about 3-4 minutes to combine the flavors, then remove from heat.
5. Assemble the Enchiladas:
Pour a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Warm the tortillas briefly in a skillet or microwave so they’re pliable. Spoon some of the sweet potato and chickpea filling into each tortilla, roll them tightly, and place seam-side down in the baking dish.
6. Add Sauce:
Once you’ve arranged all the enchiladas, pour the remaining enchilada sauce over them, ensuring they are well coated.
7. Bake:
Bake the enchiladas uncovered in the preheated oven for about 20 minutes, or until the sauce is bubbly and the edges of the tortillas are slightly crisp.
8. Prepare Avocado Topping:
While the enchiladas are baking, prepare your avocado topping. Simply mash the avocado and season it with a bit of salt and lime juice if you like for that extra zing!
9. Garnish and Serve:
Once the enchiladas are done, take them out of the oven. Spoon the avocado topping over each enchilada and garnish with fresh cilantro. Serve warm with lime wedges on the side, ready for squeezing!
Enjoy your vibrant and flavorful Sweet Potato and Chickpea Enchiladas!
Can I Use Different Types of Beans?
Absolutely! While chickpeas are delicious in this recipe, you can swap them for black beans, pinto beans, or even lentils if you prefer. Just make sure to rinse and drain canned beans before using.
Can I Make These Enchiladas Vegan?
Yes, this recipe is already vegan! Just ensure that your enchilada sauce and tortillas don’t contain any animal products. Most corn and flour tortillas are vegan-friendly, but it’s always good to check the label.
How Can I Store Leftovers?
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in the oven at 350°F (175°C) until warmed through.
Is It Possible to Freeze These Enchiladas?
Yes, you can freeze these enchiladas! Just assemble them without baking, cover them tightly with plastic wrap and foil, and store in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as usual.