It’s no secret that I love sweet potatoes with bold spices and flavors during the fall season, especially in taco or enchilada form. These root vegetable enchiladas are an extension of this cassoulet. Two separate meals using the same core vegetables: sweet potatoes and celeriac. I love these two roots together because the flavors blend well without one overpowering the other. Prep the two meals together by dicing the vegetables ahead of time.
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
Root Vegetable Enchiladas
This is one of those vegan recipes that can easily please the cheese lovers in your life. You can also step up your root vegetable enchiladas with homemade tortillas or as mentioned below, refried beans.
Beans: Use refried or make your own refried black beans.
Root Vegetables: Swap the sweet potatoes or celeriac for other root vegetables such as rutabaga or parsnips.
Cheese: Top these root vegetable enchiladas with cotija, queso fresco, or monterey jack cheese.
While October has been all about different root vegetables, my kitchen has still been full of sweet potato meals. Sweet potatoes will always remain one of my favorite vegetables, primarily because of how well they work in a plethora of recipes. The below three recipes are just the beginning of my sweet potato recipes but a good sampling of my favorites.