One of our favorite restaurants here in Madison used to have the most amazing sweet potato quesadillas on the menu. The filling was a mix of sweet potatoes (obviously), tofu, candied pecans, and gorgonzola cheese. When thinking of potential recipes using sweet potatoes, this was the first thing that came to mind. But then I remembered, I’m not just cooking for me–I’m cooking for my husband. My husband who hates gorgonzola cheese with the fiery passion of a thousand burning suns.
I decided that instead of doing quesadillas, I’d make sweet potato and tofu enchiladas. Mole sauce is a perennial favorite around here and I felt that the smoky sweetness would go well with sweet potatoes. To make the tofu more flavorful, I sautéed it with a little garlic and cumin. Mild queso fresco was my cheese of choice for this recipe, although monterrey jack would certainly do in a pinch (or you can omit the cheese altogether to make the recipe vegan). For an even quicker meal, skip the mole sauce and use the sweet potato/tofu mixture as a filling for tacos.
Most vegetarian enchiladas use either beans or cheese in the filling, but this recipe uses tofu and sweet potatoes instead. Adapted from Vegetarian Times' Cheese Enchiladas with Easy Mole Sauce.
- 2 tbsp. virgin coconut oil or vegetable oil
- 2 medium onions, chopped
- 2 cloves of garlic, minced
- 1/4 cup chili powder
- 2 tbsp. brown sugar
- 3/4 tsp. ground cinnamon
- 1/4 tsp. chipotle chili powder
- 1/8 tsp. ground cloves
- 1-15.5 oz. can diced tomatoes
- 3 tbsp. cocoa powder
- 3 tbsp. natural creamy peanut butter
- 2 cups vegetable broth
- 2 large sweet potatoes
- 1 tbsp. virgin coconut oil or vegetable oil
- 1 clove of garlic, minced
- 1/2 tbsp. ground cumin
- 1-12 oz. package of extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained, and diced
- 1/2 tsp. salt
- 1/4 cup chopped cilantro
- 16 corn tortillas, warmed
- 1 c. queso fresco, crumbled
- Preheat oven to 450 degrees. Pierce sweet potatoes with fork and roast until tender, 45 minutes to an hour. Reduce oven temperature to 350 degrees and allow potatoes to cool.
- While sweet potatoes cook, begin the sauce. Heat 2 tbsp. of oil in large stockpot over medium heat. Add onions and cook about 12-15 minutes, or until browned. Add garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute, or until fragrant, stirring constantly.
- Add tomatoes, cocoa, peanut butter, and vegetable broth. Reduce heat to medium-low and cook 15 minutes, stirring occasionally. Allow to cool slightly and then puree with immersion blender.
- Heat 1 tbsp. of oil in a medium skillet over medium-high heat. Add garlic and cumin and cook 30 seconds, stirring constantly. Add diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally. Season with salt.
- Once sweet potatoes are cool, scoop insides into a medium bowl and mash. Stir in cilantro and tofu.
- Ladle enough mole sauce into the bottom of 9 x 13 glass baking dish to cover entirely. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with remaining mole sauce and crumbled queso fresco.
- Bake at 350 degrees for 20 minutes.