Photos by Emily Caruso
If you like vegetarian enchiladas, we pretty much have you covered. We’ve got enchilada stacks and huevos rancheros enchiladas and even cheeseless enchiladas made with cashew cream. But this is the enchilada recipe that started it all! It’s also one of the first recipes I posted when I started blogging nearly 4 years ago.
Enchiladas, like pizza, pasta and sandwiches, are one of those blank slate kind of meals where you can get creative and wing it and you can be pretty confident that they’ll turn out delicious. And like so many of my recipes, this one was inspired by a meal I ordered at a restaurant — sweet potato and tofu quesadillas with gorgonzola cheese and candied pecans. The candied pecans and gorgonzola were out, but the sweet potato and tofu filling was in, along with a homemade mole sauce. The smoky sweetness of mole is perfect with sweet potatoes.
These take a little bit of prep work, but much of it can be done in advance. I always like baking my sweet potatoes because I think they taste better after a good hour in the oven, but microwaving will cut a significant amount of time from the recipe. Just about every component of this recipe can be prepared a few nights before — the baked sweet potato, the tofu and the mole. Once you’ve got all the components ready to go, it’s just a matter of assembly and 20 minutes in the oven, then it’s enchilada time!
This December, we’re republishing updated recipes from Oh My Veggies’ first year. This post was originally published on March 14, 2011.
Make the sauce:
Make the enchiladas:
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