These are so easy to make and I had my meat loving family tell me how much they loved them! The ingredients are cheap and easy to find and it’s a fast and filling dinner.

Step 1

Peel and dice sweet potatoes. Cook in a saute pan and use veggie broth to cook instead of oil. Add about 1-2 t garlic powder while cooking. Add more broth as it evaporates.

Step 2

Cook until soft then whip with a hand blender or smash up with a fork

Step 3

Chop and heat mushrooms until the release their liquids and most of it has evaporated. Then add 2T chilies (or more depending on your taste)

Step 4

Heat tortillas on open flame if you have a gas stove or just heat them so they are flexible enough to roll

Step 5

Spread some sweet potatoes and mushrooms/chilies in each tortilla and roll.

Step 6

Pour sauce over the top of rolled enchiladas and bake at 350° for 15 minutes.

Step 7

Add a little more sauce and CHOW DOWN!