Enchiladas were one of my childhood favorites. I’d stand at the stove with my mom, dipping the tortillas in the red sauce and gently stuffing them and rolling them up. What was characteristic about those – mostly lots of melted cheese – has been upgraded in this lighter, brighter but just as satisfying vegan version. Sweet potato and poblano take center stage as the filling, while they are blanketed in a bright, delicious salsa verde. It’s finished off with a generous drizzle of my favorite spicy, chipotle vegan mayo from Sir Kensington’s.


I love to serve these enchiladas with guac and a cup of elote corn – I’ve also included the recipe for the corn here. Not always seen as the healthiest option (it’s usually smothered in butter and cheese!) I’ve given it a little upgrade with crumbled vegan ricotta and Sir Kensington’s vegan mayo. The mayo used in both these recipes is made with aquafaba, which is an egg alternative derived from chickpeas. If you haven’t experimented with aquafaba it’s pretty incredible – you can make whipped cream, merangues, ice cream, and more – but the mayo is particularly impressive. Check out where you can find it!


I love making these for friends on a casual Sunday, having a friend bring the chips and guac, and having a little fiesta. Grab some friends and enjoy!


Sweet potato + poblano enchiladas

  • 2 tablespoons of OmegaOil or olive oil
  • ½ white onion, chopped
  • 2 small sweet potatoes, peeled, cubed, and steamed (about 3 cups)
  • 2 poblano peppers, roasted (instructions below)
  • Pink salt and freshly ground black pepper, to taste
  • 1 package of corn tortillas
  • ¼ cup Sir Kensington’s Chipotle Fabanaise
  • Juice of 1 lime
  • Scallions, cilantro, and radish for serving


Roasted tomatillo sauce (makes about 4 cups – you will have some leftover)

Note: you can sub with store bought salsa verde or a green enchilada sauce, although I recommend making this salsa verde – it’s delicious.

  • 1.5 pounds fresh tomatillos
  • 2 jalapenos
  • 4 garlic cloves, peels left on
  • 1 white onion, chopped
  • Handful of cilantro
  • Juice of 2 limes
  • Pink salt


Elote Corn

  • 1 tablespoon OmegaOil or olive oil
  • 2 cups of corn
  • 1 tablespoon of Sir Kensington’s Classic Fabanaise
  • Pink salt and freshly ground black pepper, to taste
  • Dash of paprika
  • Vegan almond ricotta, crumbled (optional)

For the sauce: Preheat the broiler and place the rack close to the top. Line a rimmed baking sheet with foil.


Remove and discard the husks from the tomatillos and rinse them under warm water. Broil the tomatillos, jalapeno, garlic, and onion on the prepared baking sheet, turning once, until the tomatillos are lightly charred, 7 to 10 minutes.


Let the mixture cool slightly, then remove the stem from the jalapeno and the skins from the garlic. Puree the broiled vegetables with a handful of cilantro. Season with the lime juice and salt to taste.


For the enchiladas: Place a medium skillet over medium heat. Add the oil and saute the onion until soft, about 5 – 7 minutes. Stir in the poblanos and the steamed sweet potato cubes. Gently mash the sweet potato and season with salt and pepper to taste. There should still be some chunks left to the sweet potato. Turn heat off and set aside.


Preheat oven to 350F. Warm about ½ cup of the tomatillo sauce in a small saucepan along with a splash of water (you want the consistency to be thin enough to dip the tortilla in). Use tongs to dip the tortilla in the sauce until just softened (about 5 seconds). You don’t want the tortilla to get too soft or else it will fall apart.


Put ½ cup of the tomatillo sauce on the bottom of a baking dish. Add ¼ cup of the sweet potato mixture to each enchilada. Roll up and place in the baking pan, seam side down. Continue with the remaining enchiladas until complete. Top with more tomatillo sauce until well coated. You should have some leftover sauce. Bake for 15 – 20 minutes. Remove from the oven and let cool slightly.


While enchiladas are baking, stir together Sir Kensington’s Chipotle Fabanaise with juice of 1 lime. Drizzle over enchiladas, garnish with scallions, cilantro, radishes and enjoy!


For the elote corn: Warm a medium saucepan over medium. Add the oil and the corn and saute until warmed through. Turn heat off season to taste with salt and pepper and stir in the mayo. Top was a dash of paprika and crumbled vegan ricotta.


Note for the poblanos: You can do this in advance or after removing the tomatillos: turn oven from broil to 425F.  Place the poblanos on a lined sheet (you can use the same one the tomatillos were on). Cook until the skins begin to blister, about 20 minutes. Turn them halfway through so they blister evenly. Remove, place in a bowl, and over the top. Allow to sit for 10 minutes so the skins steam off for easy removal. Remove skin, stem, and seeds, chop and set aside.


This post is in partnership with Sir Kensington’s. All opinions are my own – thanks for your support!