Very Veggie Enchiladas with Homemade Sweet Potato Tortillas

Team: Sharon Shredders

Host School: Sharon Elementary

Age Group: Middle School



3 tbs. Olive oil

1 red onion- diced  local

4 cloves garlic- diced  local

1 red pepper chopped

I head broccoli- chopped small

4 carrots- peeled and shredded  local

1 bag spinach-wash  local

Enchilada Sauce

3 tbs. Olive oil

3 cloves garlic- minced   local

3 large tomatoes, diced      local hydroponic

1 tbsp. Chili powder

1 tsp. Cumin

½ tsp onion powder

½ tsp. Oregano

1 tsp. Salt

½ tsp. Black pepper

3 tbsp. Tomato paste

1 ½ c veggie broth

1 tbs. apple cider vinegar


Sweet potato tortillas- makes 20 tortillas

2 cups flour local

2 cups mashed sweet potatoes (about 2 medium sweet potatoes, peeled and diced) local

1 tsp. Salt


2 cups grated cheddar  local

½ cup sour cream mixed with water to become drizzly   local

2 tsp. siracha

½ red onion diced finely   local

½ cup cilantro diced




Preparation Instructions


Directions for Veggies

Chop red onion, garlic, red pepper, and broccoli

Peel and shred carrots

In a large saute pan, heat olive oil over medium heat

Sautee onion, pepper and garlic for about 5 min until softened

Add broccoli and saute 5 min more

Add spinach and carrots, sautee 5 more min.


Directions for enchilada sauce

In a large skillet, heat olive oil on medium heat. Add in fresh tomatoes and garlic. Saute for 5 minute.

Add in tomato paste, broth, vinegar and spices continue to cook for 5 more minutes

Use an immersion blender and blend together until smooth

Directions for sweet potato tortillas

Fill a medium pot with hot water  and salt, heat to a boil.

Peel and dice sweet potatoes into small cubes

Add sweet potatoes to water and boil until soft enough to mash, about 10 min.

Drain sweet potatoes and mash

Combine flour and salt together in a bowl

Add cooked sweet potato and mix with flour until flour is completely absorbed. Knead and work it using your fingers until combined and forms a ball

If it seems too wet or sticky, add and mix a little extra flour

Allow dough to rest for 5 min.

Dust a flat surface with flour and shape dough into a long log

Divide dough into 18-20 portions

Roll each portion into a ball and sprinkle with flour

Roll each portion out until it is ⅛ inch thick 

Heat a non-stick pan/ griddle. Spray with olive oil. Spray the top of each tortilla with olive oil. Heat tortillas for 1-2 min on each side until slightly browned. Stack on a plate and cover with a towel to keep warm and flexible

Putting the enchiladas together

Add a 1 cup of grated cheese and ½ cup enchilada sauce to the veggie mixture- stir to combine

Add enchilada sauce to the bottom of a baking dish to coat the bottom

Lay a sweet potato tortilla on a flat surface and place a scoop of veggie filling in the middle of tortilla. Roll up each tortilla and place in the baking dish on top of the enchilada sauce. Do this until the pan is full.

Smother in enchilada sauce and remaining cheese until evenly covered

Bake at 375 for 15 min or until cheese is melted and sauce begins to bubble

Remove from baking dish to serve and drizzle with sriracha sour cream, diced red onion and cilantro