:max_bytes(150000):strip_icc()/20251016-SEA-20250922-SEA-SweetPotatoEnchiladas-MorganHuntWard-01-0a493acf357348fba7b835633bc75171.jpg?w=780&resize=780,470&ssl=1 "These Cheese Enchiladas Are My Ultimate Vegetarian Comfort Food")
Why it works
- Roasting sweet potatoes, poblanos and onions concentrates their flavors and adds caramelized depth, preventing the topping from tasting flat or too sweet.
- Dipping tortillas in enchilada sauce before rolling keeps them soft while cooking, creating tender, flavorful enchiladas that won’t crack or dry out.
I’ve always loved enchiladas that come out of the oven bubbling in a blanket of cheese, covered in sauce, and finished with unabashed clouds of sour cream. This is the kind of product you find all over the American Southwest and in restaurants throughout the American Southwest. They’re messy, cozy, and just the right amount of over-the-top. This sweet potato enchilada recipe, developed by our colleague Julia Levy in our Birmingham, Alabama, test kitchen, belongs in that camp: hearty and proudly dripping with cheese.
It’s worth noting that these are not traditional Mexican enchiladas, which come in many varieties but still tend to be leaner, simpler, and chili-centric. (Check out Octavio Peña’s wonderful enchiladas negras for just one example of a classic Mexican enchilada.)
Serious Eats / Morgan Hunt Ward, accessories stylist: Julia Bayless, food stylist: Margaret Monroe Dickey
Besides cheese and sour cream, sweet potatoes are another ingredient much more likely to appear in enchiladas in the United States than in Mexico. (In Mexico, they’re more likely to appear in sweets like syrupy camotes poblanos or roasted street snacks.) But Julia discovered that when roasted until caramelized, sweet potatoes acquire an earthy sweetness that makes them an ideal topping for rich, spicy, meatless enchiladas.
Here, they’re roasted with poblanos and onions until golden and smoky, then tossed with black beans, sour cream, and cheese for a creamy, sweet-savory, and substantial vegetarian filling.
In the red chile sauce, tomato paste and chipotle peppers form a smoky, somewhat spicy base, while chili powder and cumin layer in a distinct southwest heat.
To make the best version of these enchiladas, roast the vegetables until golden and crispy around the edges—this is what keeps the filling from tasting flat. Dipping the tortillas in the sauce before rolling them may seem difficult, but it ensures that they stay soft and don’t dry out while cooking in the oven. And don’t skip the grill at the end; it gives you those golden, stretchy chunks of cheese that make every bite memorable.
These vegetarian enchiladas are just as satisfying as the meat ones. They’re sassy, cheesy, and designed for a cozy night out.
This recipe was developed by Julia Levy; The summary was written by Leah Colins.
These Cheese Enchiladas Are My Ultimate Vegetarian Comfort Food
Cooking method
(Keep screen awake)
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12 ounces (340 g) sweet potato (about 1 big), peeled and cut into 1/2 inch pieces (approximately 2 1/3 cups)
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4 ounces (113 g) poblano peppershulled, seeded and chopped (approximately 3/4 cup)
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1 little yellow onion (4 ounces, 113 g), chopped (approximately 2/3 cup)
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3/4 teaspoon Diamond Crystal Kosher Salt; for table salt, use half the volume or the same weight
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1/4 cup (60 ml) extra virgin olive oilsplit
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2 tablespoons more 1 teaspoon (9 g) chili powdersplit
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1 tablespoon more 1 teaspoon (9 g) ground cuminsplit
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1 1/2 teaspoons garlic powdersplit
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1/2 cup tomato paste (4 ounces, 113 g)
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1 tablespoon ax chipotle chili peppers with adobo sauce
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1 teaspoon dried oregano
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4 cups (960 ml) homemade vegetable broth or store-bought low-sodium vegetable broth
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1 (15 ounce) can black beansrinsed and drained
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1/2 cup (120 ml) sour creamand more to serve
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8 ounces (226 g) Monterey Jack Cheeseshredded (approximately 2 cups), split
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16 (6 inches) corn tortillasreheated
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Fresh corianderfor the garnish
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Adjust the oven rack to the upper-middle position and preheat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the sweet potato, poblanos, and onion with salt, 2 tablespoons oil, 1 teaspoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon garlic powder until evenly coated. Bake until tender and golden, about 20 minutes.
Serious Eats / Morgan Hunt Ward, accessories stylist: Julia Bayless, food stylist: Margaret Monroe Dickey
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While the vegetables roast, make the enchilada sauce: In a medium saucepan, heat the remaining 2 tablespoons oil over medium heat until shimmering. Add tomato paste, chipotle adobo, oregano, remaining 2 tablespoons chili powder, remaining 1 tablespoon cumin, and remaining 1 teaspoon garlic powder. Cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer and cook, whisking occasionally, until slightly thickened and reduced to about 3 1/2 cups enchilada sauce, 15 to 20 minutes.
Serious Eats / Morgan Hunt Ward, accessories stylist: Julia Bayless, food stylist: Margaret Monroe Dickey
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Transfer sweet potato mixture to a large bowl. Stir in black beans, sour cream and 1 cup cheese until evenly distributed. Reduce oven temperature to 375°F (190°C).
Serious Eats / Morgan Hunt Ward, accessories stylist: Julia Bayless, food stylist: Margaret Monroe Dickey
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Pour 3/4 cup enchilada sauce into the bottom of a 9×13-inch baking dish and tilt it to coat the bottom of the dish. Place a large piece of parchment paper on a clean work surface. Pour 1 cup enchilada sauce into a shallow dish. Working with 1 tortilla at a time, dip the tortilla in the sauce until both sides are lightly coated. Place flat on parchment paper and top tortilla with a scant 1/4 cup sweet potato mixture in a line down the center. Roll tightly and place seam side down, crosswise, in prepared baking dish; continue the process until all the tortillas and sweet potato mixture are used (the casserole will be well packed).
Serious Eats / Morgan Hunt Ward, accessories stylist: Julia Bayless, food stylist: Margaret Monroe Dickey
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Pour remaining 1 3/4 cups sauce over prepared enchiladas. Sprinkle remaining 1 cup cheese in middle of enchiladas.
Serious Eats / Morgan Hunt Ward, accessories stylist: Julia Bayless, food stylist: Margaret Monroe Dickey
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Cover tightly with foil and bake until the cheese is melted and the sauce is bubbling, 25 to 30 minutes. Remove the foil and turn the grill on to high. Broil until cheese is golden brown, 4 to 5 minutes. Let sit for 5 minutes. Serve hot, sprinkled with cilantro and drizzled with additional sour cream.
Serious Eats / Morgan Hunt Ward, accessories stylist: Julia Bayless, food stylist: Margaret Monroe Dickey
Special equipment
Rimmed baking sheet, medium casserole dish, parchment paper, 9 x 13 inch baking dish
Preparation in advance and storage
Leftovers can be refrigerated in an airtight container for up to 4 days and reheated covered with foil in the oven until heated through. Remove the foil for the last few minutes.
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