- 3 Tablespoons olive oil
- ¾ cup red onion, diced
- 3 cloves garlic, minced
- 1½ cups chopped, fire-roasted tomatoes
- ½ cup tomato paste
- 1¼ cups vegetable broth
- 3 Tablespoons balsamic vinegar
- 3 teaspoons each chili powder, oregano, and honey
- 2 teaspoons each coriander and cumin
- 4 cups chopped sweet potatoes (purple or orange)
- ⅓ cup coconut milk
- ½ teaspoon each smoked salt, red chili flakes, and black pepper
- 1 cup thinly sliced onion
- 1 cup shredded carrots
- ½ cup chopped red pepper
- 4 cups washed and torn kale
- ½ cup chopped cilantro
- 1-2 cups shredded cheese (vegan or dairy)
- 6 whole-wheat tortillas
- To make the Enchilada Sauce: Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Lower heat and add garlic, tomatoes, tomato paste, broth, vinegar, spices, honey, and salt. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and let cool. This may be made a few days ahead of time.
- To make the Filling: Bring a large stockpot to a boil. Add potatoes and cook until very soft, about 10 minutes. Drain, and mash slightly with coconut milk, smoked salt, chili flakes, and pepper. Set aside.
- In another skillet sauté onions in olive oil over medium-low heat until just soft, about five minutes. Add carrots and red pepper, then cook a few minutes more. Toss in kale and cilantro, cook until just wilted. Turn out into a large bowl and stir in 1 cup cheese, if using.
- To make Enchiladas: Preheat oven to 350º. Lay tortillas onto a flat surface. Spread 1 Tablespoon Enchilada Sauce onto center of tortilla. Add two Tablespoons sweet potato mixture and two Tablespoons vegetable mixture. Roll tightly and place into a 7x11 baking dish, fold side down. Continue with remaining tortillas.
- Pour remaining red sauce on top of Enchiladas, and bake for 25 minutes. Add remaining cheese on top five minutes before cooking is finished. Let cool slightly before serving. Enjoy!