These cheesy roasted corn and sweet potato enchiladas are the perfect cozy dinner! They’re made with minimal ingredients, come together in under an hour, and are incredibly easy to make.
Cheesy Roasted Corn and Sweet Potato Enchiladas [Vegan, Gluten-Free]
Serves
8
Cooking Time
20
Ingredients
- 8 corn tortillas, gluten-free if needed
- 2 large sweet potatoes, cubed
- 1 cup corn kernels
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1 cup vegan cheddar cheese
- 1 cup enchilada sauce of choice
Preparation
- Preheat your oven to 400°F.
- Heat the oil up on a skillet at medium heat. Once hot, sauté the potatoes and corn together for 15-20 minutes, until the potatoes are tender.
- Microwave the corn tortilla's for 20 seconds to soften them up. Once softened, take 1 scoop of the potato/corn mixture, 1 tablespoon of the enchilada sauce, and 2 tablespoons cheese. Place in the tortilla and fold. Place into a large baking tray and repeat.
- Once done, pour the rest of the sauce into the pan evenly. Sprinkle on any remaining cheese.
- Cook for 20 minutes. Remove and serve immediately.
-
All Vegan Cheese -
Corn - Sweet Potato
Discover more recipes with these ingredients
Nutritional Information
Calories: 348 | Carbs: 55g | Fat: 12g | Protein: 8g | Sugar: 9g | Sodium: 679mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Hidden for desktop / visible for mobile
About The Author
Danielle Clark
See My RecipesI started my blog, The Kitchen of Danielle, after years of eating processed, disgusting food that was harming my body. I was a competitive figure skater for ten years, and when I quit during my freshman year of high school, I knew I needed to eat healthier and work out to stay healthy. So, I discovered tennis, weight training, plant-based eating, and the rest is history!
Comments