Sweet Potato & Kale Enchiladas

These Enchiladas break the typical stereotypes about vegetarian eating, such as it lacks protein, flavor, and diversity. Eating a plant based diet is more than salads, rice, and beans (Although, let’s be honest, I love salads, rice and beans). My goal always is to showcase healthy, seasonal vegetarian eats that are also satisfying and delicious. Eating vegetarian, isn’t just for me, her, or them, its for everyone! The recipe instructions may look daunting, but it’s mostly kitchen basics like boiling, simmering, and sautéing. And making an enchilada sauce like my Chipotle Enchilada Sauce, from scratch is well worth it. Dig in!  

Sweet Potato Lentil Kale Enchiladas
Makes 8 enchiladas 

  • 1/2 cup green lentils, rinsed
  • 1 1/2 cup vegetable broth
  • 1 bay leaf
  • 1 inch piece kombu
  • 12 ounces sweet potatoes, cut into small cubes (Tip: You can peel the potatoes if you want, I kept the skins on for maximum nutrition)
  • water, to boil potatoes
  • 2 tablespoons oil
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 2 small portobello mushrooms, sliced 1/2” thick
  • juice of 1 lime
  • 1/2 teaspoon cumin
  • 4 -6 kale stalks, stems removed, and finely chopped
  • 8 corn tortillas

Chipotle Enchilada Sauce

  • 1 tablespoon grapeseed oil
  • 1 cup onion, small dice
  • 2 cloves garlic, roughly chopped
  • 8 ounces tomato paste
  • 1 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 1/4 cup vegetable broth, with 2 tablespoons arrowroot dissolved
  • 1/4 cup loosely packed cilantro leaves
  • 2 tablespoons chipotle sauce (Tip: I used 2, but for a spicy sauce add more!)

1.In a small saucepan, combine lentils, vegetable broth, bay leaf, and kombu. Bring broth to a boil, and reduce to a simmer, cooking about 45 minutes until lentils are tender. In the meantime, while lentils are cooking, boil sweet potatoes in enough water to cover by 1 to 2 inches with a big pinch of salt. Once potatoes are fork tender, drain and rinse with cold to stop the cooking process. Using a large wooden spoon or fork, roughly mash.

2.Make the Chipotle Enchilada Sauce: In a medium sauce pan, heat oil, and saute onions and garlic, until onions are translucent, about 5 minutes. Stir in tomato paste, and add spices. Add vegetable broth with dissolved arrowroot, bringing to a simmer. Stir in cilantro leaves and chipotle sauce, continuing to cook, until sauce thickens. Remove from heat, and puree. (Tip: For a smooth sauce, use a blender; For a sauce with small chucks, use a stick blender. I prefer the later method, as it gives the dish as rustic feel).

3.In a large saute pan, heat oil and saute onions and garlic, until onions are translucent, about 5 minutes. Add mushrooms and lime juice, cooking mushrooms 5 – 10 minutes until tender. Add cumin, and kale, continuing to cook until kale wilts. Add 1 cup of cooked lentils, and all mashed sweet potatoes, stirring until well incorporated. Remove from heat.

Heat oven to 375 F

4.Coat a baking dish with non stick spray, and coat the bottom of the dish with the Chipotle Enchilada Sauce. To assemble enchiladas, dip a corn tortilla in the Chipotle Enchilada Sauce. Fill the tortilla with about 1/3 cup of sweet potato, lentil, and kale mixture, and roll tortilla tightly. Place rolled tortilla, seam side down, and repeat steps until all sweet potato mixture is used up. Cover rolled tortillas with more Chipotle Enchilada Sauce, and bake for 20 minutes.

By Stephanie Hoban MS, RD, LD

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