Nutrient Packed Sweet Potato Pumpkin Enchiladas

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

Especially in the Fall, I am always looking for any excuse to use all of the yummy seasonal vegetables that Fall provides like corn, carrots, sweet potatoes, pumpkin, parsnips, brussels sprouts, winter squash and kale. These nutrient packed sweet potato pumpkin enchiladas fit the bill using many of them.


Make It Your Own

In fact, if you don’t see a few of them in the ingredient list, it just means that I didn’t have them in the refrigerator or the garden at the moment. What makes this dish doubly good is that my toddler is always asking us to make him enchiladas. I think it was all of the Mexican food I ate during pregnancy, but he is really a sucker for spicy Mexican food, and I don’t complain.

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We’ve actually spent the last few days making Homemade Chia and Quinoa Chips because we needed some to eat with our homemade salsa and yummy queso dip. We are all big fans. So when Elliot asked for enchiladas the other night, I thought that it was the perfect opportunity to make my sweet potato pumpkin enchiladas! Yum! This is essentially a conglomeration of a bunch of veggies mixed with some garlic powder and taco seasoning, all stacked onto some tortillas and cheese.

So if you don’t have all of the ingredients, or want to make some substitutions, go for it! It won’t hurt my feelings. I do it all the time based on what we have in the refrigerator and pantry.

Let me show you how easy it was!

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables. These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

I started by washing, peeling, and chopping my sweet potato. I dropped it into water and boiled it until soft, about 30 minutes.

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables. These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

In the meantime, I started making my homemade red enchilada sauce and chopping my spinach.

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables. These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

Dump all other veggies, pumpkin, black beans, corn, tomatoes, onions, and spinach, into your pot. Turn the heat to medium and begin heating through.

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables. These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

Add your seasonings and your sweet potatoes when done. Make sure to drain them first. Mix well.

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables. These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

In a large casserole dish, I layered my ingredients like a lasagna. I started with a layer of red enchilada sauce.

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables. These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

Then I laid out my homemade tortillas, spread red enchilada sauce again, enchilada filling and cheese… tortillas, red enchilada sauce, enchilada filling and cheese. Last layer of tortillas, red enchilada sauce and finally cheese.

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables. These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

Pop the whole thing in the oven and bake for 30 minutes. This was delicious!

Now it’s your turn to give it a try.

More Great Recipes You’ll Love:
Clean Eating Pumpkin Oatmeal Pancakes
Clean Eating Pumpkin Cinnamon Rolls
Barbecue Chicken Stuffed Sweet Potatoes

Ingredients:

  • 1 sweet potato, chopped
  • 2 cups pumpkin puree
  • 2 cups black beans
  • 2 cups corn
  • 4 cups diced tomatoes
  • 1/4 onion, chopped
  • 2 cups spinach, chopped
  • 2 tablespoons taco seasoning
  • 1 tablespoon garlic powder
  • 2 teaspoons pink Himalayan salt
  • 2 cups shredded cheese
  • 2 cups red enchilada sauce (homemade recipe)
  • 6 flour tortillas (homemade recipe)

Instructions:

  1. Start by washing and peeling your sweet potato.
  2. Then chop it up into small pieces and dump it into a medium pot of water on the stove. Boil it over medium high heat for about 30 minutes until it cuts easily with a fork.
  3. In the meantime, we’ll get to preparing the rest of the dish. Preheat your oven to 400 degrees F.
  4. In a small sauce pot, combine the ingredients for your red enchilada sauce. (Until I get it published, I’ll include the recipe for you below.)
  5. Now it’s time to chop your fresh ingredients.
  6. It’s time to dump all of your filling ingredients, pumpkin, black beans, corn, tomatoes, onions and spinach, into a large pot and heat over medium.
  7. Add in your seasonings and stir well.
  8. When the sweet potatoes are ready, drain them and mix them into your enchilada filling as well.
  9. Now it’s time to make your enchiladas. Start by spreading 1/4 of your sauce on the bottom of the pan. Top with a layer of tortillas.
  10. Now to layer. Spread 1/4 of your red enchilada sauce, then 1/2 of your enchilada filling, then 1/3 of your cheese and repeat.
  11. Finish with a layer of tortillas, the rest of your sauce, and the last of your cheese.
  12. Bake for about 30 minutes.

These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

This is one dish we don’t mind having for leftovers multiple times. With all of the yummy flavors in this recipe, you are basically having a different meal every time. Serve it with some Homemade Chips and salsa, guacamole, or queso dip and you’ll really have a fun treat.

Red Enchilada Sauce

Here’s that Homemade Red Enchilada Sauce recipe I promised! Mix 2 tablespoons of hot coconut oil with 2 tablespoons whole wheat flour. Add in 4 tablespoons chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon pink Himalayan salt, 1/4 teaspoon cumin, 1/4 teaspoon oregano, and 2 cups chicken broth. Simmer for about 10 minutes to reduce a bit. I like to add a cup of my homemade tomato paste as well if I need a bit more sauce.

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Normally I would use kale rather than spinach, but boy do I love some spinach, and it happens to be one of my son’s favorites as well. We had fresh spinach in the refrigerator, so I used it. Enjoy this wonderful dish, along with many more great Fall themed dishes this season. Check out my Warm Filling Hambone Soup or my Homemade Pumpkin Cinnamon Rolls.  Yum!

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These nutrient packed sweet potato pumpkin enchiladas will put you in the Fall spirit being filled with tons of great seasonal Fall vegetables.

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