Tempeh and sweet potato enchiladas

These delicious enchiladas are stuffed with a mix of tempeh and sweet potatoes and can be easily frozen for all these night when you don’t want to spend too much time in the kitchen. They are very versatile, and I’m providing you with a few adaptations: they can be made vegan, soy-free, GF, … It’s up to you!

2 medium sweet potatoes, or 1 big
1 block tempeh (125g) (use black beans or any other legume for a soy-free version)
1 onion, diced
2 cloves garlic, finely chopped
1 can peeled and chopped tomatoes
8 big tortillas (use corn tortillas for GF)
1 tbsp tomato paste (or ketchup)
1 tsp cumin powder
1 tsp oregano
1 tsp cayenne (more or less according to how spicy you like)
1/4 tsp cinnamon
grated cheese (use vegan cheese for a dairy-free/vegan version, or replace with nutritional yeast + breadcrumbs + vegan cream)

View the full recipe at Lemon Pie and Tie&dye →