This Tex-Mex style dish will definitely fool your dairy loving friends and family. I am a Texan through and through, but I like my mexican food on the milder side. You can take this one as hot as you like by adding Pablano, Serrano, or Jalapeno peppers to the filling or the cheeze sauce. and whipping up this recipe in vegan, gluten free, and all organic style was almost as if I have been making it all my life; and that's what my family thought too the first time we had it! This one is guaranteed to please your palate! So if you are craving something that is creamy, a little spicy, and tastes like it is from south of the Texas border, here it is! Spice it up with peppers inside or salsa/hot sauce outside just the way you like it.
I use organic ingredients whenever possible, including my herbs/spices, for health reasons. I do not want additional poisons-pesticides-chemicals in my body. If you are in the USA and use conventional (non-organic) please consider at the very lest using non-GMO or organic (which by definition cannot be GMO) corn tortillas. 95% of US corn is GMO; look up the dangers for yourself if this is news to you.
NOTE:Organic sweet potatoes can be substituted with organic pumpkin puree.
15 organic corn tortillas
2 medium organic sweet potatoes, baked
2 medium organic onions, diced
2 fresh organic tomatoes, diced
4 cloves of fresh organic garlic, chopped
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper for MILD (more to taste)
1 Tbsp oregano
1 can light organic coconut milk
1 pkg Daiya shreds: pepper jack or cheddar chopped organic cilantro and salsa of choice for garnish
*Optional: diced Serrano, Poblano, or Jalapeno pepper added to stuffing for more spiciness
Preheat oven to 350 degrees.
Saute onion until translucent (approx 25 mins) add tomato, garlic,
sweet potatoes, and spices and cook together until tomatoes tender,
approx 15 minutes.
Pour coconut milk into a saucepan and add Daiya cheese, heat over
medium stirring occasionally to melt cheese.
Warm the tortillas over hot griddle or in un-greased skillet for about
20 seconds each. Stuff with sweet potato filling, roll, and place in 9"x13" baking pan 7 to a row: the last one fills the space on the end. Pour
cheese sauce over enchiladas and bake uncovered for 15 minutes.
Garnish with fresh chopped organic cilantro and salsa if desired,
serve and enjoy with Spanish rice, beans, and salad of choice!