Enchiladas with sweet potatoes and peanut butter?
I know these sound strange, but hear me out.
A few days ago I was making some sweet potato black bean enchiladas and it dawned on me that it had a lot of the same ingredients as one of my favorite foods: sweet potato peanut stew.
So I decided to try to combine the two!
The outside of an enchilada, but filled with ginger, kale, and peanut. The results were fantastic!
These enchiladas start out with sweet potatoes coated in a little olive oil and roasted.
Once the potatoes are soft toss them with the kale, rice, onion, and peanuts along with some of the sauce.
Spread sauce on the bottom of each pan.
Place tortillas, one at a time, into the sauce to ensure they are completely coated.
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Top with some sriracha, chopped peanuts, and cilantro.Print
These aren’t your average enchiladas! These sweet potato, kale, and rice filled tortillas are covered in a ginger-infused peanut sauce.
2 Tbsp olive oil
1 medium yellow onion diced
4 cloves garlic minced
29oz can of tomato sauce
1 Cup vegetable broth
1/2 Cup peanut butter
2 tsp ground ginger
1 tsp cumin
1/2 tsp salt
1 Tbsp olive oil
2 Sweet potatoes cut into small cubes
2 Cups cooked rice
1 Bunch kale stems removed and cut into small pieces
1/2 Cup peanuts
Preheat oven to 400 degrees F.
Place the cubed sweet potatoes on a parchment lined baking sheet. Drizzle with 1 Tbsp olive oil and bake for 20-25 mins or until easily pierced with a fork.
In the meantime, a large pot heat 1 Tbsp of olive oil over medium heat. Add the onion and cook until transparent. Place the onions in a large mixing bowl for later. Add the remaining 1 Tbsp of oil to the pot and add the garlic and cook until lightly golden. Add the tomato sauce and broth and bring to a boil. Reduce to low heat and add the peanut butter, ginger, cumin, and salt.
Reduce the oven temperature to 350 degrees F.
Add the rice, sweet potatoes, and peanuts to the mixing bowl with the onion. Add 1/2 cup of the sauce and mix well.
Using 2 9×13 inch baking pans, spread 1/2 cup of the sauce on the bottom of each. Place tortillas, one at a time, on to the pan to completely cover one side with the peanut sauce. Add a small amount of the fill on the tortilla and roll to form the enchilada. Repeat with the remaining tortillas. Pour the leftover sauce over the top of the tortillas.
Bake for 15-20 minutes.
Optional: top with sriracha, cilantro, and chopped peanuts.
- Serving Size: 1 Enchilada
- Calories: 406
- Fat: 19
- Carbohydrates: 50
- Protein: 12
Keywords: Vegan, Enchiladas