Enchiladas with red peppers, sweet potato, and sun dried tomatoes

Originally from Oh She Glows and then tweaked a little.

See recipes for Enchilada Sauce and Avocado and Cashew Dressing.


This is really not as involved as it seems from the number of ingredients.  All the different filling ingredients really add to the complex flavors. This makes enough for 6-8 people, or for us, two dinners.  The enchiladas are chock full of healthy stuff and are a complete meal.  Nuts, onions, mushrooms, tomatoes, beans.

Making the Enchiladas
PREP TIME  30 minutes or less


  • 2 cups peeled and chopped (approx 1/2-inch cubes) sweet potato. This is about 1 and 1/2 normal sweet potatoes
  • A bit of oil (if oil free, use broth)
  • 1 medium onion, diced (2 to 2 1/2 cups)
  • 3 large garlic cloves, minced or crushed
  • 1 cup jarred roasted red pepper, drained and chopped (or roast your own red bell pepper, remove skin and seeds, chop).
  • 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped (optional)
  • 2 cups (after chopping) baby spinach, roughly chopped, or use frozen chopped spinach
  • 1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
  • 2 cups of chopped mushrooms (optional)
  • 2 1/2 cups Enchilada Sauce or use 2 cans of bought red enchilada sauce Or one large can
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder (more if you like it spicy)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 8-12 large soft flour tortillas


Creamy Dressing:

  • 1/2-3/4 cup of soaked and drained raw cashews
  • 1/3 cup fresh cilantro leaves (remove bigger stems, press into measuring cup)  Reserve more for garnish (optional).
  • 1 large garlic clove
  • 1/2 cup water, and more as needed
  • 2 tablespoons fresh lime juice
  • 1/2 or 1 avocado.  Reserve more avocado to slice and add as a garnish (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder


Add the cashews into a small bowl and cover with very hot water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.  If you use a powerful blender, you do not need to soak. Drain the soaked cashews.

Add all of the ingredients including the cashews into a high-speed blender. Blend on high until a super smooth sauce forms. If needed, add small amounts of water if too thick. Stop at times and scrape down the sides with a small spatula.  You want the consistency of pancake batter.

Enchilada Directions:

Lightly grease a large rectangular baking dish (at least 8×12-inches). Set aside.  I use a 9×13 and one small one for the extra enchiladas.

Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.

In a large skillet, sauté the chopped onionsover medium heat for around 3 to 5 minutes until the onion softens. Add in the minced garlic and if using mushrooms, add towards the end of cooking to allow to shrink down.  If they start to stick, add in a bit of water.  Season with salt and pepper.

Preheat the oven to 350F.

Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans to the pan with the onions and garlic. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.  If using frozen spinach, thaw first and remove excess water.

Stir in 1/4 cup or 1/4 14 oz can of enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.

Add 3/4 cup or remainder of one 14 oz can of Enchilada sauce onto the bottom of your casserole dish and spread it out evenly with a spoon.

Scoop ~3/4 cup of the sweet potato and black bean filling onto each tortilla.  I like to spread out all my tortillas at one time on the counter and just fill them equally.

Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas.

Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.

Bake the enchiladas, uncovered, at 350⁰F for 25-30 minutes, until the sauce is a deep red color and the enchiladas are heated through.

Garnish with creamy dressing, chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.  Garnish with chopped cilantro and sliced avocados.  Serve with rice and refried beans.