These sweet potato and chickpea enchiladas are a tasty twist on a classic! Packed with flavor and a hint of spice, they’re wrapped in warm tortillas and topped with zesty sauce.
I love how the sweet potatoes blend perfectly with the chickpeas, making each bite so satisfying. Plus, they’re easy to whip up, so it’s a win-win for a quick weeknight dinner!
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and creaminess to the enchiladas. If you’re looking for a substitute, try butternut squash or even zucchini for a different flavor and texture.
Chickpeas: They provide protein and a nice texture. Black beans or lentils are great alternatives if you want to switch it up.
Onion: A classic base for flavor; yellow onions are my favorite. You can replace them with shallots or green onions if needed.
Cheese: I love a mix of cheddar and Monterey Jack for creamy goodness. If vegan, try a plant-based cheese or simply omit it for a lighter version.
Enchilada Sauce: Store-bought is convenient, but homemade is easy too! If you want a milder sauce, use green enchilada sauce instead.
How Do I Make Sure My Enchiladas Don’t Fall Apart?
To keep your enchiladas from falling apart, it’s key to prepare the tortillas properly. Warming them makes them more pliable, so they won’t crack when you roll them. Also, don’t overfill them! A good amount is about 2-3 tablespoons of filling per tortilla.
- Warm tortillas for about 20 seconds in the microwave or wrap in foil and warm in the oven for a few minutes.
- Use a light hand when spooning the filling onto the tortillas; this keeps them nice and tight.
- Place rolled enchiladas seam-side down in the baking dish. This helps them stay closed during cooking!
Sweet Potato And Chickpea Enchiladas
Ingredients You’ll Need:
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
Tortillas & Sauce:
- 8 corn or flour tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
For Topping:
- 1 tbsp olive oil
- 1 ripe avocado, sliced (for topping)
- Fresh cilantro leaves, for garnish
- Optional: lime wedges and a side of guacamole or avocado crema
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep, plus 25 minutes to bake. So, in about 45 minutes, you can have delicious sweet potato and chickpea enchiladas ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Sauté:
Start by preheating your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until it becomes translucent, stirring occasionally to avoid burning.
2. Add Spices and Sweet Potatoes:
Next, add the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Give it a good stir and let it cook for about 1 minute until fragrant. Then, introduce the diced sweet potatoes into the skillet. Cook for about 10 minutes, stirring occasionally, until they start to soften.
3. Combine with Chickpeas:
Add the rinsed chickpeas to the skillet and cook everything together for another 5 minutes, until the sweet potatoes are tender. Once cooked, remove the skillet from heat.
4. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce at the bottom of a baking dish to prevent sticking.
5. Fill the Tortillas:
Warm up the tortillas in the microwave for about 20 seconds or wrap them in foil and warm in the oven. This makes them easier to roll. Take each tortilla and spoon a generous amount of the sweet potato and chickpea mixture onto the center. Sprinkle a little cheese on top, roll it up, and place it seam-side down in the prepared baking dish.
6. Assemble and Bake:
After all the tortillas are filled and lined up in the dish, pour the remaining enchilada sauce evenly over the top. Then, sprinkle the remaining cheese over it all.
7. Bake to Perfection:
Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbling. Once done, carefully remove it from the oven and let cool for a few minutes to allow the flavors to settle.
8. Garnish and Serve:
Top the enchiladas with sliced avocado and fresh cilantro leaves. Serve with lime wedges and a side of guacamole or avocado crema, if desired. Enjoy your delicious and hearty Sweet Potato and Chickpea Enchiladas!
Can I Use Other Beans Besides Chickpeas?
Absolutely! You can substitute chickpeas with black beans, pinto beans, or lentils for a different flavor and texture. Just make sure to rinse and drain canned beans before using them.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them before or after baking. If frozen, thaw in the fridge overnight before reheating.
Can I Prepare the Filling Ahead of Time?
Yes! You can make the sweet potato and chickpea filling a day in advance. Just store it in the fridge, then assemble the enchiladas right before baking. This makes for a quick dinner option!
What Can I Serve with Enchiladas?
These enchiladas are delicious on their own, but you can serve them with a side of rice, salad, or roasted vegetables. Adding lime wedges and guacamole enhances the meal even more!