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Easy Sweet Potato Enchiladas

Enchilada dinners are a great way to use up fillings and try out new flavors. Take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these easy sweet potato enchiladas are a game-changer when you want to introduce a meat-free dish into your weekday lineup. Thirty-minute prep sweetens the deal!
Prep 30 Minutes
Total Time 1 Hours 10 Minutes
Servings 5

Ingredient List

  • 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup chopped onion
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon chili powder
  • 3 cups packed fresh baby spinach leaves
  • 1 can (15.5 oz) chickpeas, drained, rinsed
  • 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce

Make it FRESH toppings, as desired

  • Fresh chopped cilantro
  • 1 container (7 oz) Old El Paso™ Crema Mexicana
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Recipe Continues Below

Preparation

  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  2. Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.
  3. Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.
  4. Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.
  5. Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.
  6. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.

Expert Tips

  • Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in place of Old El Paso™ Mild Red Enchilada Sauce.
  • Look for sweet potatoes with red skin and orange flesh.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • Add a squeeze of fresh lime to your sweet potato enchiladas, if desired.

Nutrition

  • 2 Enchiladas Calories 550 (Calories from Fat 210);  Total Fat 23g (Saturated Fat 11g ,Trans Fat 0g);  Cholesterol 35mg;  Sodium 1340mg;  Potassium 530mg;  Total Carbohydrate 68g (Dietary Fiber 7g ,Sugars 9g);  Protein 17g
  • % Daily Value: Vitamin A 290%;  Vitamin C 8%;  Calcium 40%;  Iron 20%
  • Exchanges: 3 Starch;  1 1/2 Other Carbohydrate;  1/2 Vegetable;  1 High-Fat Meat;  2 1/2 Fat
  • Carbohydrate Choice: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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