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- Makes 8 enchiladas
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These flavor-packed enchiladas are smothered in a savory homemade red sauce and topped with a zesty cilantro-orange crema for extra panache. The hearty filling of mashed sweet potatoes and pinto beans gets a kick from smoky spices that will warm you up from the inside out, while a garnish of red onion and juicy orange segments adds a refreshing tang. Serve this tasty recipe over a bed of fresh greens for a wholesome and satisfying meal that brings a plant-based twist on classic Southwestern flavors.
Tip: This recipe calls for 2 cups of our Instant Pot O' Beans. Make a big batch in your multicooker the day before you plan to enjoy the enchiladas, and use leftover beans in other Mexican-inspired dishes!
By Shelli McConnell,
Ingredients
- ½ cup raw cashews
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- 1 scallion, chopped
- 2 teaspoons orange zest
- 2 cups cubed peeled sweet potato
- 1 8-oz. can no-salt-added tomato sauce
- 2 teaspoons ancho chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 8 6-inch whole wheat tortillas
- 2 cups Instant Pot O' Beans
- 4 cups fresh baby kale, shredded
- 4 cups fresh baby spinach, shredded
- ½ cup slivered red onion
- 2 medium oranges, peeled and sectioned
Instructions
- For Cilantro-Orange Crema, place cashews in a bowl. Cover with boiling water. Cover bowl. Let stand for 2 hours; drain.
- In a blender combine soaked cashews, cilantro leaves, lime juice, scallion, 1 teaspoon orange zest, and ¼ cup water. Cover and blend until smooth, scraping sides of blender and adding water, 1 tablespoon at a time, if needed to reach drizzling consistency. Reserve for serving.
- Preheat oven to 350°F. Place sweet potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until very tender. Remove sweet potato; cool.
- Meanwhile, for enchilada sauce, in a small saucepan combine tomato sauce, ancho chili powder, onion powder, garlic powder, paprika, and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce slightly thickens. Set aside.
- Spread ¼ cup of the sauce in a 2-quart square baking dish. In a bowl mash together sweet potato and the remaining 1 teaspoon orange zest. Spread over tortillas.
- Drain beans, reserving 2 tablespoons of the liquid. Stir together beans and reserved liquid; spoon beans over potatoes and roll up tortillas. Arrange enchiladas tightly in the dish. Pour remaining sauce over top. Cover dish with foil and bake for 30 to 35 minutes or until heated through.
- Toss together kale and spinach. Arrange on plates and top with enchiladas. Drizzle with Cilantro-Orange Crema and garnish with red onion and orange sections.
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Comments (6)
(5 from 8 votes)So delicious. So many interesting flavors. I used canned beans (followed the recipe otherwise) and it was terrific.
Is it ok to use canned beans instead?
This will be my new company worthy recipe. Soooo good it tastes like a vegan dish you would get at a high end restaurant. Love the orange flavor!
Fantastic! I've made this so many times. Takes a little effort but is well worth it and reheats beautifully!
Totally awesome. I did not have pinto beans on hand but did have dried Lina beans. Happy to finally get to use those, the end result was delicious!
OMG my husband and I love this dish. It has such great flavors.