Perfect for fall, this enchilada dish can be made with any mix for root vegetables but my favorite combination is this sweet potato and celeriac. Feel free to add cheese but I think this is a lovely vegan dish!
- 1 small sweet potato (about 12 ounces)
- 1 small celeriac (about 12 ounces)
- 2 tablespoons olive oil
- 1 can pinto beans (15 oz) (drained and rinsed)
- 8 small corn tortillas
- Salt and pepper (to taste)
- Cilantro Avocado Sauce (for topping)
- Avocado (for topping)
- Cilantro (for topping)
- Hot sauce (for topping)
- Preheat oven to 400°F.
- Peel sweet potato and celeriac. Dice root vegetables into 1/2 inch cubes. Place in a roasting pan and toss with olive oil, salt and pepper. Roast vegetables for 30 to 40 minutes, until fork-tender.
- While vegetables are roasting, make cilantro avocado sauce.
- To assemble enchilada, spoon 1/4 cup of beans into the center of a tortilla. Scoop 1/4 cup of the sweet potato and celeriac mixture on top of the beans. Roll into a tube and place seam side down into the roasting pan. Repeat with the remaining tortillas.
- Once all enchiladas are nestled inside the pan, top generously with cilantro avocado sauce. Bake enchiladas 20 to 25 minutes until tortillas are browning and slightly crisp.
- Remove from oven and let cool slightly. Top with sliced avocado, minced cilantro and a dash of hot sauce.
Tips & Tricks: Roast extra veggies to make this cassoulet later in the week!
Any extra sweet potato/celeriac mixture and sauce can be used to top a salad or served alongside the enchiladas.
Nutrition: see the label
- Calories: 465
- Sugar: 7.6
- Sodium: 588.2
- Fat: 19.8
- Carbohydrates: 64.3
- Fiber: 13.5
- Protein: 13.2
- Cholesterol: 0