Spiced Sweet Potato and Spinach Enchiladas with Avocado Cream

These Spiced Sweet Potato and Spinach Enchiladas are a vibrant twist on a classic dish, perfect for a comforting dinner. The creamy avocado sauce elevates the flavors, while the combination of sweet potatoes and spinach provides an excellent balance of nutrients and taste.

Utilizing gluten-free tortillas, this recipe accommodates those with dietary restrictions without sacrificing flavor. The sweet potatoes are seasoned with warm spices that complement the freshness of the spinach, making each bite a delightful experience.

Spiced Sweet Potato and Spinach Enchiladas with Avocado Cream

Serves: 4 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 gluten-free tortillas
• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado
• 1/2 cup sour cream or Greek yogurt (or dairy-free alternative)
• 1 tablespoon lime juice
• 1 cup shredded cheese (optional; use a dairy-free cheese for a vegan option)
• 1 cup enchilada sauce

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the diced sweet potatoes until tender, about 10-12 minutes. Drain and mash them in a bowl.
3. Add chopped spinach, cumin, smoked paprika, salt, and pepper to the sweet potatoes. Stir until well combined.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
5. Fill each gluten-free tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the baking dish.
6. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese, if using.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden, if included.
8. While the enchiladas are baking, make the avocado cream by blending avocado, sour cream, lime juice, salt, and pepper until smooth.
9. Serve enchiladas warm, drizzled with avocado cream.

Notes

Storage: These enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

For a spicier kick, add jalapeños to the filling or garnish the enchiladas with chili flakes. If you need a quicker option, store-bought enchilada sauce can also be used instead of homemade.

These enchiladas can be made ahead of time and stored in the refrigerator before baking. Just cover them well with foil and bake when ready to serve. To reheat, cover with foil and warm in a 350°F oven until heated through.