Sweet potatoes are my SPIRIT ANIMAL.
How are they so very ordinary and extraordinary at the same time. That is the question. I don’t like question marks. But seriously. The humble sweet potato. An innocent root veg that’s secretly but not so secretly packed with oodles of vitamin A and antioxidants and fiber and phytonutrients galore! I simply cannot. I cannot get enough of the orange glory superbness. While I adore my sweet potatoes roasted whole or sliced up and dipped in buckets of hummus, I also adore them stuffed into enchiladas. Believe me when I declare wholeheartedly that these vegan enchiladas are literally my favorite meal ever. I douse them in every scrumptious condiment known to woman, from hot sauce and salsa to hummus and guacamole. I mean it’s so good it should be illegal. Call the enchilada police.
And let me let you in on a little secret. This recipe is super forgiving. Use whatever bean or legume you fancy. Leave out the kale or sub spinach. Add whatever spices sound delicious at the moment. As long as you have your tortillas, salsa, cashews, beans, and pepper (that adds necessary moisture), you’re golden. Enchiladas are my spirit meal. Soooo it comes as no surprise that adding sweet potatoes to my favorite recipe makes them even more of a present for your buds of taste.
I’m so excited for you to lay mouth on these splendid spud-filled ’ladas. Print
