Sweet Potato & Cauliflower Enchiladas

What is it about the combination of sweet potatoes and cauliflower?!  I love the lush flavor of sweet potatoes and Chris loves the meaty texture of cauliflower.  Just like the two of us, when combined, the duo is pure magic!

Hi!  It’s been a WHILE since I’ve posted!  I got busy and had other priorities to attend to, but now I am going to work towards posting one new recipe each week.  Since I haven’t done food photography in several months, I forgot a few of the lighting tricks I once knew.  Oops!  My apologies for the less that spectacular pictures, but I think you can still see how filling and delicious these enchiladas are!

For some people, spending hours in the kitchen sounds like Hell on Earth, but for others (like me!) it is pure luxury!  Earlier this week I was in need of some relaxation and rejuvenation!  For me that means an afternoon spent in the kitchen, creating something new with flavors and textures that I am craving while our adorable cats play on the floor and an audio book plays on my phone.  Inhale…Exhale…  Ahhhhh!

PS- I did add some notes on how to make this recipe easier and faster for those who find cooking draining rather than replenishing.  You weirdos deserve good food too 😉  Enjoy!


Sweet Potato & Cauliflower Enchiladas

  • Servings: 6
  • Print


  • 2-3 sweet potatoes*
  • 1 small head cauliflower*
  • 1 1/2 c frozen chopped spinach
  • 1 c frozen sweet white corn
  • 1 jalapeno, seeded and chopped
  • 1 sweet white onion, chopped
  • 1-2 tbsp minced garlic
  • 1 8 oz can diced green chilies
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • salt to taste
  • 12-18 small flour tortillas (use corn tortillas to make GF)
  • 2 14.5 cans green enchilada sauce
  • salsa
  • diced red onion
  • 1 can petite diced tomatoes (drained)
  • cilantro
  • hot sauce


1. Preheat oven to 350 degrees Fahrenheit. Line two baking dish with parchment paper.
2. Peel and chop sweet potatoes. Steam for 10-15 minutes or until tender.  Transfer to a colander under cool water.  Place in a large bowl and mash with a masher or large forks. (It does NOT need to be perfectly smooth)
3. Chop the cauliflower into small florettes. Steam for 7-10 minutes until tender, but still firm. Set aside.
4. Cook the onion, garlic, and jalapeno in a non-stick saute pan over medium heat until onion is slightly translucent (adding water or vegetable broth 1 tbsp at a time to prevent sticking).  Add in spinach and corn and cook until both are warmed through.
5. Stir in diced green chilis, cooked cauliflower, and seasonings. Stir to combine.
6. Pour a small amount of enchilada sauce into the bottom of each baking dish and the rest into a pie pan. One at a time, dip the tortillas into the sauce to cover both sides. Place tortilla in prepared baking dish, smear a heaping spoonful of mashed sweet potato along the middle, followed by a small handful of vegetable mixture. Roll and fit into dish. (For pictures of the technique check out a previous enchilada post.) Repeat with remaining tortillas and filling ingredients. Pour remaining enchilada sauce on top of the enchiladas.
7. Bake for 30 minutes. Serve warm and garnish as desired.

*To save time and dishes, buy the prepared “steam in bag” options and cook according to package.  It adds a bit to the overall cost of the meal, but saves over 30 minutes of prep and cooking time.

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