If a broccoli cheddar soup and a casserole of sweet potato enchiladas had a baby it would look a lot like this recipe.
When I was in college, I used to treat myself to a broccoli cheddar soup in a bread bowl at Au Bon Pan after a morning of exams. It was my ultimate comfort food, especially as the leaves started changing and fall took hold.
While I still eat some cheese, today if I’m going to indulge and make my cheddar shreds count, I want something in gooey tortilla land. One of the positive impacts of doing the Low FODMAP diet is that it made me feel a little bit more free around dairy, while being mindful of moderating so that it doesn’t cause a blow out.
Since enchiladas are such a popular comfort food, I wasn’t surprised that earlier this spring, when I asked for recipe requests, I got an overwhelming number of responses in search of low FODMAP enchiladas. What I was surprised by was how easy they were to make low FODMAP.
If you have a delicious filling and a creamy, silky sauce, it doesn’t actually take that much cheese to give them that enchilada feel. In fact, you can easily substitute nut-based or vegan cheese and make the whole dish completely dairy-free.
In this sweet potato enchilada recipe what lets a little cheese go a long way is the vegan queso sauce! I got this idea from my friend Pamela Salzman (you can find her version as a dip here). The sauce uses potatoes to create that gluey texture and carrots to give it that orange hue. She adds cashews for added creaminess, but since this sauce was going to be baked as part of the enchiladas, I tried to have the texture be a little looser – closer to a tomato sauce.
In addition to the carrots, I added orange peppers and orange tomatoes. It creates a lovely, flavorful veggie base that doesn’t necessarily taste like queso on it’s own, but once it cooks down with the enchiladas, it takes on that savory, creamy goodness.
The combination of broccoli and queso is always a winner, and I love the addition of sweetness from the sweet potatoes in the filling. All in all, it hits every note on the fall comfort food spectrum.
Read on for this broccoli and sweet potato enchilada recipe with vegan queso!
With health and hedonism,
Broccoli-Sweet Potato Enchiladas with Vegan Queso Sauce (GF, Low FODMAP)
This sweet potato enchilada recipe is a perfect fall vegetarian dinner. The sauce is adapted from Pamela Salzman’s Vegan Queso Sauce and is packed with vegetables. You can make the dish completely vegan by using your favorite plant-based cheese. To make this low FODMAP, simply omit the shallot and keep your portion size to 2 tortillas.
- 1 large sweet potato 1 pound, cut into ½ inch cubes (approx. 4 cups)
- 1 medium broccoli crown cut into small florets (approx. 3 cups)
- 2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- Sea salt
- 2 cups frozen kale or spinach
- 2/3 cup coarsely grated sharp cheddar cheese or vegan alternative
- Ten 6-inch corn or almond flour tortillas
- ½ cup cilantro leaves for garnish (optional)
- 1 jalapeno thinly sliced, for garnish (optional)
- For the queso sauce:
- 1 small shallot thinly sliced
- 1/3 pound Yukon gold potatoes 1 medium, skin on, cut into ½ inch cubes (approx. 1 cup)
- 1 small carrot chopped
- 1 medium yellow or orange tomato chopped
- 1 orange or yellow bell pepper chopped
- ¼ teaspoon chili powder
- 1 1/2 cups water or vegetable stock
- 1 tablespoon freshly squeezed lemon juice
Preheat your oven to 425°F. Line a sheet pan with parchment paper.
On the prepared pan, toss the sweet potato and broccoli with the olive oil, cumin and ½ teaspoon salt. Arrange in an even layer and roast in the oven for about 20-25 minutes, until just starting to brown. Set aside to cool.
Meanwhile, make the sauce: in a medium saucepan, add the shallots, potatoes, carrots, tomatoes, peppers, chili powder, ½ teaspoon salt and water or stock and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
Transfer the vegetables and their juices to a blender or food processor and add the lemon juice. Process until smooth. You should have just shy of 4 cups.
In a large mixing bowl, toss the roasted broccoli, sweet potato and frozen kale or spinach with ¾ cup of the sauce and 1/3 cup of cheese.
Pour another cup of the queso sauce in the bottom of a 9-by-13-inch baking dish. Spread the sauce to cover the bottom.
Wrap the tortillas in a dish towel and warm them in the microwave for 30 seconds until pliable. Alternatively you can warm them in the oven.
Divide the veggies evenly among the tortillas. Roll up the tortillas tightly around the broccoli mixture and line them up, seam-side down, in the baking dish. Pour the remaining sauce evenly over the stuffed tortillas and sprinkle with the remaining cheese.
Bake the enchiladas until the cheese is melted and golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with the cilantro and jalapenos (if using) and serve immediately.