Photos by Emily Caruso
If you like vegetarian enchiladas, we pretty much have you covered. We’ve got enchilada stacks and huevos rancheros enchiladas and even cheeseless enchiladas made with cashew cream. But this is the enchilada recipe that started it all! It’s also one of the first recipes I posted when I started blogging nearly 4 years ago.
Enchiladas, like pizza, pasta and sandwiches, are one of those blank slate kind of meals where you can get creative and wing it and you can be pretty confident that they’ll turn out delicious. And like so many of my recipes, this one was inspired by a meal I ordered at a restaurant — sweet potato and tofu quesadillas with gorgonzola cheese and candied pecans. The candied pecans and gorgonzola were out. The sweet potato and tofu filling was in, along with a homemade mole sauce. The smoky sweetness of mole is perfect with sweet potatoes.
These take a little bit of prep work. Much of it can be done in advance. I always like baking my sweet potatoes because I think they taste better after a good hour in the oven. Microwaving will cut a significant amount of time from the recipe. Just about every component of this recipe can be prepared a few nights before — the baked sweet potato, the tofu and the mole. Once you’ve got all the components ready to go, it’s just a matter of assembly and 20 minutes in the oven, then it’s enchilada time!
This December, we’re republishing updated recipes from Oh My Veggies’ first year. This post was originally published on March 14, 2011.
Most vegetarian enchiladas use either beans or cheese in the filling, but this recipe uses tofu and sweet potatoes instead. Adapted from Vegetarian Times’ Cheese Enchiladas with Easy Mole Sauce.
- 2 tablespoon coconut oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1/4 cup chilli powder
- 2 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon chipotle chilli powder
- 1/8 teaspoon ground cloves
- 1 (15.5-ounce) can diced tomatoes
- 3 tablespoons cocoa powder
- 3 tablespoons natural creamy peanut butter
- 2 cups vegetable broth
- 2 large sweet potatoes, baked or microwaved until tender
- 1 tablespoon coconut oil
- 1 clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 (12-ounce) package of extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained and cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro, plus additional for garnish
- 16 corn tortillas, warmed
- 1 cup shredded Monterey jack cheese or crumbled queso fresco
- Heat the coconut oil in large stockpot over medium heat. Add the onions and cook about 12 minutes. Until lightly browned. Add the garlic, chilli powder, brown sugar, cinnamon, chipotle chilli powder. Ground cloves and cook about 1 minute more. Until fragrant, stirring constantly.
- Add the tomatoes, cocoa powder, peanut butter and vegetable broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Allow to cool slightly and then puree with an immersion blender or transfer to a blender and blend until smooth. Set aside.
- Preheat oven to 350ºF.
- Heat the coconut oil in a medium skillet over medium-high heat. Add the garlic and cumin and cook 30 seconds, stirring constantly. Add the diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally. Season with salt.
- Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and tofu.
- Ladle enough mole sauce into the bottom of a greased 9 x 13 glass baking dish to cover it entirely. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.
- Bake for 20 minutes. Until cheese is melted and the enchiladas are heated through. Garnish with additional cilantro leaves, if desired.