I am in love with a recipe; I hereby take myself off the market and bind myself to these heavenly Moroccan Harissa Sweet Potato Enchiladas, forever creating delicious enchilada babies until I can no longer stand in the kitchen constantly making yummy noises.
But in all seriousness, I haven’t been craycray over a recipe in such a long time and from the moment this came bubbling out the oven, our house has gone a bit enchilada mad. I think it’s the blend of Mexican and Moroccan spices, especially the Encona Moroccan Harissa sauce* which really packs a gorgeous spicy punch whilst being moreish and enjoyable. Usually I’m a fajita kind of girl, however this recipe by Cookie + Kate got me dreaming of sweet potatoes swimming in a succulent sauce, so off I went to produce my own version, and guys, you’re never going to want to eat anything else.
As I eat primarily vegan, I’ve used a mix of dairy-free cheese mix and nutritional yeast, but if you’re good with your dairy then you will want to load your enchiladas with as much cheese as humanly possible – it makes it taste amazing, as I’ve been told by my cheese easting family. Also, sour cream or yogurt tastes amazing with this for contrast as does some avocado, go crazy with your condiments!
Ingredients (serves 4, or 2 – if you’re greedy)
For the Sauce
1 Carton of Chopped Tomato Sauce, preferably flavoured with Chilli or Oregano | 1 Tbsp Encona Moraccan Harissa Marinade* | 1½ Tsp Cinnamon, Coriander, Chilli, Sumac | 3-5 Tbsp Nutritional Yeast or Gluten Free Flour | 1 Tsp Coconut Oil | 1 Cup Fresh Tomatoes
For the Enchiladas
Enchilada Sauce | 4 Wholewheat Wraps | 1½ Sweet Potatoes | 4 Large Onions | 1 Cup Frozen Peppers | 4-6 Tsp Encona Moroccan Harissa Marinade* | Cheese for topping or Dairy Free Cheese Sauce Mix mixed with Nutritional Yeast | Almond Milk or Soya Cream
1. Dice your Sweet Potatoes and mix into a bowl with the Harissa sauce, leaving them to marinade in the fridge for an hour to really soak up all the flavour. If you’re in a rush, you can just leave them to absorb the marinade whilst you whip up the sauce – I’ve tried both and it’s still just as delicious!
2. In a pan, pop in the oil and spices, and let these simmer together to infuse and create depth of flavour. Turn to a medium heat after a minute and add in the chopped tomato sauce, stirring to combine the flavours along with the remaining marinade. After this has simmered for 5 minutes, add in the flour or nutritional yeast to thicken the sauce to a desired consistency, and then pop in your fresh tomatoes to soften and flavour. Leave this for about 10-15 minutes on a medium-low heat, and then take off the heat to stay warm.
3. In a frying pan, add in the chopped onions on a medium heat to soften and turn white. Now go fetch your marinated veg and get a whiff of that spicy goodness – not too much, it might make your nose tingle. Combine with the onions and cook until soft, and as you wait get mixing the cheese sauce.
4. In a separate pan, mix together the Nutritional Yeast and Dairy Free Cheese Sauce Mix with either milk or cream until you have the consistency you want – thick and oozy or thin and bubbling, the only time you can use those words and it sound mildly acceptable. Pop this to one side until you layer up the enchiladas, and then if the potato is nearly soft add in your frozen peppers to finish cooking.
5. Once all the filling is cooked and soft, turn off the heat and start assembling the enchiladas. Take half the tomato sauce and cover the bottom of your baking tray for the yummy base. Fill each wrap with the Sweet Potato mix (make sure you can close up the wrap, I know you, eyes bigger than the belly!) and lie them seam down so they are nice and tightly packed together. Repeat until all the wraps are lined up, and then pour on the remaining sauce before topping with your cheese sauce or heaps of grated cheddar if you’re going all YOLO.
6. Pop in the over for 15 minutes, grilling afterwards if you want a crispier top, and then leave no time to waste – get serving these bad boys up with some avocado, yogurt, spinach and sink into a spicy succulent heaven that will make your tummy settle into the chair. You are most welcome.
I would apologise for making you salivating at your screen, but I honestly can’t because I’m doing so myself writing this recipe back. When you need a really satisfying comfort meal bursting with flavour, something swimming in sauce, swirled with spice and healthy carbs, then you cannot beat these Enchiladas – I would happily eat these 2 or 3 times a week (maybe 4, more likely 5).
For a real foodie treat this week, throw some Moroccan Harissa in your basket, a couple of Wholewheat wraps, and come join the beautiful world of Enchilada unions – the best relationship you’ll have this week at least.
Have you tried Econa Moroccan Harissa before? Are you a fan of Enchiladas? What is your ultimate comfort food?
Lots of Love,
Some products in this post may have been sent for review or gifted, and will be marked with a * or c/o. All opinions are mine are not influenced by brands or companies. Please see my full disclaimer for more.