Rich, bold and delicious
Considering how much we love enchiladas, i’m surprised I didn’t already have a veggie enchilada recipe! These chipotle enchiladas with mushrooms and sweet potato are slightly spicy and smokey.
- 3 tbsp olive oil
- 1 cup white or yellow onion (chopped)
- 4 cloves garlic (peeled and smashed)
- 2 tomatoes - diced
- 2 chipotle peppers & abodabo sauce
- 2 cups vegetable broth
- ⅓ cup tomato paste
- 1 tsp ground cumin
- 1 tsp ground smoked paprika
- ½ tsp sea salt
- 1 tsp dried oregano
- 1 cup mushrooms - halved
- 2 sweet potatoes - diced
- ¼ cup olive oil
- salt and pepper to taste
- ¼ cup cashew queso (store bought, or recipe here)
- 6 tortillas
- ½ cup pepper jack cheese
- ¼ cup chopped cilantro
- For the sauce, heat the olive oil in a large pan then add the onions and garlic. Cook until fragrant. Add the tomatoes and cook until soft, then add the chipotle, veggie broth, tomato paste, and all of the spices. Bring to a boil & combine everything. Reduce to a simmer & cook for 10 minutes. Transfer to a high speed blender & blend for 1 minute.
- For the filling, sauté the the mushrooms in half of the olive oil. Season with salt and pepper. Cook for about 10 minutes and set aside.
- Toss the sweet potatoes in the remaining olive oil and roast at 350 degrees for 20-25 minutes.
- In a deep baking dish, pour about ½ cup of the sauce & spread out with the back of a spoon.
- Take each tortilla and spread about 1 tbsp of cashew queso, then add a few mushrooms and potatoes. Roll the tortilla up and place it in the dish with the seam side down. Repeat for each tortilla.
- Pour another cup of the sauce on top of all of the tortillas & spread out. Sprinkle the cheese and cilantro, then bake for 15 minutes. Serve warm!