Zucchini & Sweet Potato Enchiladas
Recipe & photography created by Alex Beyers at (@eating.at.altitude).
These Whole30 Approved sweet potato enchiladas feature bright zucchini and protein-packed chicken sausage.
- 1 package of Cajun-Style Andouille Bilinski’s Chicken Sausage, diced
- 3 cups sweet potatoes, diced into cubes.
- 2 tbsp avocado or olive oil, separated
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp cumin
- ½ red onion, diced
- 1 poblano pepper, diced (substitute 4oz can of green chiles)
- 4 large zucchini or summer squash, sliced thinly & lengthwise using a mandolin.
- 1- 15oz jar Whole30 Approved red enchilada sauce or use the below ingredients to make your own:
- 2 tbsp avocado oil
- 1 garlic clove, minced
- 1 tbsp arrowroot starch
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp chipotle powder
- ½ tsp onion powder
- ½ tsp salt
- 2 tbsp tomato paste
- 2 tsp apple cider vinegar
- 1 ½ cups chicken stock
- Cashew Sour Cream
- Pico De Gallo
- Avocado, sliced
- Jalapenos, sliced
1. Pre-heat oven to 425°.
2. Prepping sweet potatoes and filling: In a large bowl, add sweet potatoes, 1 tbsp oil, chili powder, garlic powder, paprika, cumin, and a pinch of salt. Toss to coat. Lay the sweet potatoes out into a single layer on a large baking sheet. Place in the oven & bake for 20 minutes.
3. While the sweet potatoes cook, heat 1 tbsp of oil over medium heat in a large skillet. Add the onions & poblanos. Sauté for 3-4 minutes or until soft. Add the diced Bilinski’s chicken sausage to your skillet. Cook for 2-3 minutes. Remove from heat & transfer to a large bowl.
4. For the enchilada sauce: In a small saucepan, heat oil over medium-high heat. Add the minced garlic and sauté 1-2 minutes.
5. Reduce heat to low, add arrowroot, chili powder, cumin, chipotle powder, onion powder & salt. Mix into the oil, until a paste is formed. Slowly stir in the tomato paste.
6. Lastly, slowly whisk in the broth until the sauce is smooth. Increase heat to medium-high and allow the sauce to come to a boil and begin to thicken. Reduce heat and let simmer for another 2-3 minutes. Continue whisking to prevent burning. Remove from heat & set aside.
7. Completing the filling: When the sweet potatoes have finished cooking, add them to the bowl with the sausage mixture. Add ¼ cup of the enchilada sauce to the filling & toss to combine.
8. To assemble the enchiladas: In a large 9×13 baking dish, add ¼ cup of enchilada sauce to the bottom of the pan.
9. Lay out 3 strips of zucchini, while slightly overlapping the slices to create your “tortilla”. Fill with 2 heaping tablespoons of filling and roll. Place in the pan. Repeat until filling & zucchini have all been used. This makes about 10-12 enchiladas.
10. Pour any remaining filling over the top of the enchiladas, followed by pouring the remaining enchilada sauce over the pan of rolled enchiladas. Place in the oven & cook for 15-18 minutes, uncovered.
11. While the enchiladas cook, prepare your cashew sour cream & garnishes. Remove enchiladas from oven, top with garnishes & enjoy.
For Cashew Sour Cream:
1. Place 1 ½ cup of raw, unsalted cashews in a microwave-safe bowl & cover with water. Microwave for 2 minutes. You may also boil the cashews for two minutes.
2. When complete, drain the cashews. Add cashews, ¾ cup of water, 2 tbsp lemon juice, 2 tsp apple cider vinegar, and ½ tsp salt to a high-speed blender. Blend until smooth. Store in an airtight container in the refrigerator for up to 7 days.