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sweet potato enchilada recipe

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.

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 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

Instructions

  1. Preheat your oven to 425°F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.