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Sweet Potato Enchiladas from Raw. Vegan. Not Gross.

Sweet Potato Enchiladas

Sweet Potato Enchiladas

Why We Love This Recipe

Enchiladas have a reputation for being heavy—and when loaded with cheese and topped with even more cheese, that reputation is well-earned. This vegan version of enchiladas is lighter and completely plant based, with an onion-and-sweet potato filling and a sprinkling of nutritional yeast over the top for that irresistible cheesy flavor.

About Raw. Vegan. Not Gross.

The name says it all, right? Vegan food, and particularly raw food, has some harsh critics, but the recipes in Laura Miller’s Raw. Vegan. Not Gross.: All Vegan and Mostly Raw Recipes for People Who Love to Eat are crowd-pleasers that everyone will enjoy eating. We love that it’s not strictly a raw cookbook and takes a more flexible approach to the diet, acknowledging that for most of us, 100% raw 100% of the time isn’t possible.

Some of our favorite recipes include:

  • Cocoa Buckwheat Crispies
  • Creamy Jicama Salad
  • Ginger Sesame Salad
  • Walnutballs in Red Sauce
  • Sweet Potato Curry
  • Banana Cream Pie
  • Lavender Cheesecake
  • Chia Pudding Pops

Purchase This Book

Raw. Vegan. Not Gross. by Laura Miller is available on

Sweet Potato Enchiladas

Courtesy of Raw. Vegan. Not Gross. by Laura Miller © 2016 Reprinted with publisher permission.
Servings: 5 or 6 servings


For the filling:

  • 1 onion finely diced
  • 2 cloves garlic minced
  • 3 to 4 sweet potatoes cut into small chunks

For the sauce:

  • 2 tablespoons coconut oil
  • 2 cloves garlic minced 1 small onion, diced
  • 3 to 4 medium tomatoes
  • 3 tablespoons chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons gluten- free flour or cornstarch

For assembly and serving:

  • 10 to 12 corn tortillas
  • Coconut oil cooking spray
  • 1/4 cup nutritional yeast
  • Avocado Crema


  • Preheat the oven to 375°F.
  • In a saucepan, sauté the onion, garlic, and sweet potatoes over medium heat until tender, about 8 to 10 minutes.
  • Make the sauce: In a second saucepan, put the coconut oil, garlic, and onion. Stir for a few minutes over medium-high heat, then add the rest of the ingredients and simmer for about 10 minutes. Transfer to a blender and blend until smooth, adding 3?4 cup water.
  • Warm the tortillas in a pan over medium heat for a few seconds to make them more pliable, then fill each tortilla with the sweet potato mixture and roll up like a taquito.
  • Place the little taquitos in a baking dish sprayed with coconut oil.
  • Spread the sauce over the filled tortillas. 7. Bake for 15 to 20 minutes, until piping hot, then remove from the oven and sprinkle with nutritional yeast. Serve with Avocado Crema.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!