Ok need to start off by saying how SHOOK I am that you’re supposed to dip the whole tortilla in the sauce before you add the stuffing in 🤯 Got a few DMs from you guys telling me the true Mexican way and I just can’t believe I’ve been doing it wrong this whole time… Regardless of how you do your sauce, these Sweet Potato & Cauliflower Enchiladas are the perfect crowd pleaser, SO easy to make, and they are vegetarian! I could seriously eat these every day and die happy🙏🏼 Here’s how ya do it 👇🏼
Sweet Potato & Cauliflower Enchiladas
- 8-10 tortillas
- 2 cups red enchilada sauce
- 1 tbsp avocado oil
- 1/2 white onion diced
- 1 1/2 cups cubed and peeled sweet potatoes
- 1 cup chopped cauliflower florets
- 2 15 oz cans black beans drained and rinsed
- 1 tsp salt, pepper, chili powder, cumin, and paprika
- dash of cayenne pepepr
- Greek yogurt or sour cream
- shredded cheese
- Pico de Gallo
- diced jalapeno
Sauté white onion in avocado oil for about 5 minutes over medium heat then add in sweet potatoes. Pour in 2 tbsp water and cover for about 10 minutes.
Once the potatoes are soft, add chopped cauliflower florets and cover for another 5 minutes. Add drained and rinsed black beans and add your seasonings. Try the mixture and add more seasonings as needed. Stir to combine then add to your tortillas - I used @sietefoods almond flour tortillas!
Roll them up the best you can and place the rolled side down on the baking dish. Cover with sauce & cheese then bake for 20 minutes at 350 degrees.
Top with Greek yogurt, avo, Pico de Gallo, cilantro and fresh diced jalapeño!