These Sweet Potato and Chickpea Enchiladas are a tasty twist on a classic dish! Soft tortillas are filled with sweet potatoes, chickpeas, and spices, then baked in a delicious sauce.
Trust me, when the cheese melts on top, it’s hard to resist a second helping! I love how this recipe gives me both flavor and a warm hug on a plate—perfect for any day!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, adding natural sweetness and a creamy texture. If you need a substitution, butternut squash or even mashed pumpkin can work, but they might alter the flavor slightly.
Chickpeas: They provide protein and a nice bite. If you’re not a fan, black beans or pinto beans can be great alternatives that offer a different, delicious twist.
Cheese: I suggest using a mix of cheddar and mozzarella for the best melt! If you’re looking for a dairy-free option, try vegan cheese or leave it out entirely—you won’t lose too much flavor!
How Do I Make the Filling for These Enchiladas?
The filling is crucial, so let’s make sure it’s perfect. Start by boiling the sweet potatoes until they’re tender, which takes about 10 minutes. This step makes them easy to mash and mix.
- In a skillet, sauté onion and garlic in olive oil until they’re soft and fragrant—about 3-4 minutes. This builds a good base flavor.
- Add the chickpeas and cooked sweet potatoes along with spices like cumin and chili powder. This is where it gets tasty!
- Cook everything for another 5 minutes. Mash some sweet potato cubes for texture but keep some whole for bites.
Mix it all up well, then you’re ready to fill those tortillas!
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 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Enchiladas:
- 8-10 corn or flour tortillas
- 2 cups enchilada sauce (red)
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a Mexican blend)
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 25 minutes for baking. In total, you’ll spend around 40 minutes from start to finish, plus some time for cooling before serving. It’s a straightforward dish that’s packed with flavor—perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepping the Oven and Sweet Potatoes:
Start by preheating your oven to 375°F (190°C). While the oven heats up, get your sweet potatoes ready. Boil the diced sweet potatoes in a large pot until they’re tender, which should take about 10 minutes. Once they’re soft, drain them and set aside.
2. Sautéing the Aromatics:
In a skillet, pour in the olive oil and heat it over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they’re translucent and fragrant. This will create a delicious base for the filling!
3. Combining the Filling Ingredients:
Next, add the chickpeas, cooked sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir everything together and cook for an additional 5 minutes, lightly mashing some of the sweet potatoes to create a chunky mixture. Once combined, remove the skillet from heat.
4. Assembling the Enchiladas:
Lightly spread a bit of enchilada sauce on the bottom of a baking dish to keep your enchiladas from sticking. Then, warm up the tortillas to make them easier to roll. Spoon about 1/3 cup of the sweet potato and chickpea mixture into each tortilla, roll them up tightly, and place them seam side down in the baking dish.
5. Topping and Baking:
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle your shredded cheese on top. Place the dish in your preheated oven and bake for 20-25 minutes, or until the cheese is nicely melted and bubbly.
6. Serving:
Once they’re done, let them cool slightly before serving. Garnish with fresh cilantro and serve with lime wedges on the side. For extra yum, consider adding a creamy avocado or cilantro sauce!
Enjoy your comforting Sweet Potato and Chickpea Enchiladas—perfect for any night of the week!
Can I Use Different Beans in Place of Chickpeas?
Absolutely! Black beans or pinto beans would make great substitutes for chickpeas. They will provide a different flavor and texture but work perfectly with the other ingredients.
Can I Make These Enchiladas Vegan?
Yes! Simply use a plant-based cheese or omit the cheese altogether. You can also ensure that your enchilada sauce is vegan-friendly by checking the ingredients, as some may contain animal products.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) until heated through, which helps keep the tortillas nice and soft.
Can I Freeze These Enchiladas?
Definitely! You can assemble the enchiladas in advance and freeze them before baking. Just wrap them tightly in foil or store them in an airtight container. When you’re ready to bake, cook them straight from the freezer, adding an extra 10-15 minutes to the baking time.
