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    Home » Recipes » Recipes

    March 29, 2017 21 Comments

    Sweet Potato & Corn Enchiladas with Mole Sauce

    2.0K shares
    Jump to Recipe

    *I've since learned that corn enchiladas with mole sauce are acutally called enmoladas. Whoops!

    So maybe you were impressed when I made chocolate savoury with my recipe for Easy (Cheater) Vegan Mole Sauce... I was impressed. I mean, chocolate for dinner!? Yes!

    These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. Vegetarian and gluten free #itdoesnttastelikechicken
    So what if I told you, that I used that spice packed savoury chocolate sauce, and poured it all over some enchiladas. I mean, not just any enchiladas, these are sweet potato and corn enchiladas. Soft, warm, chili roasted sweet potatoes with pops of corn sweetness, all wrapped up in a fluffy tortilla. Yeah, I totally did that.

    These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. Vegetarian and gluten free #itdoesnttastelikechicken

    But don't think I stopped there, because I found a way to a vegans heart, and that way is called "avocado". Uh huh, you know it. So I've got these sweet potato & corn enchiladas, then I smother them with mole sauce, and I top that with the way to a vegans heart. Mic drop.

    These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. Vegetarian and gluten free #itdoesnttastelikechicken

    To make Sweet Potato & Corn Enchiladas with Mole Sauce: Spread the sweet potatoes across a large baking sheet, then drizzle the olive oil, chili powder, and salt across the potatoes. Toss well to coat the sweet potatoes. Bake for 12 to 18 minutes, turning every now and then until the potatoes have browned a bit on the outside and are tender all the way through when pierced with a fork. Don't eat them all! Don't do it!

    While those are baking you can whip up the mole sauce if you haven't done so already.

    These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. Vegetarian and gluten free #itdoesnttastelikechicken

    Spread â…“ of the mole sauce to cover the bottom of your baking dish.

    Assemble your enchiladas by filling a tortilla with â…™ of the sweet potato and â…™ of the corn (don't worry about trying to make this perfect). Roll it up, and place it in the baking dish, with the seam side down.

    These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. Vegetarian and gluten free #itdoesnttastelikechicken

    Repeat with the remaining tortillas until you have filled your dish. If you have any leftover sweet potato or corn, just shove it down the sides.

    These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. Vegetarian and gluten free #itdoesnttastelikechicken

    Spread the remaining mole sauce across the top of the enchiladas. Bake for 15 to 20 mins until hot all the way through. Garnish with the avocado and cilantro before serving. Omnomnom!

    These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. Vegetarian and gluten free #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.

    Print Recipe
    5 from 8 votes

    Sweet Potato & Corn Enchiladas with Mole Sauce

    So flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal. 
    *I've since learned that corn enchiladas with mole sauce are acutally called enmoladas. Whoops!
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Mexican
    ingredient tag: avocado, potatoes
    Servings: 6 enchiladas
    Calories: 295kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 2 sweet potatoes, peeled and chopped into small cubes
    • 1 tablespoon olive oil
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
    • 1 recipe Easy Cheater Vegan Mole Sauce
    • 6 small corn or flour tortillas
    • 2 cups corn, fresh or frozen
    • 1 avocado, chopped
    • 1 handful cilantro, chopped
    US Customary - Metric
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    Instructions

    • Preheat your oven to 450F (230C).
    • Spread the sweet potatoes across a large baking sheet, then drizzle the olive oil, chili powder, and salt across the potatoes. Toss well to coat the sweet potatoes. Bake for 12 to 18 minutes, turning every now and then until the potatoes have browned a bit on the outside and are tender all the way through when pierced with a fork. Remove from the oven and set aside.
    • Reduce the over to 350F (180C).
    • Spread â…“ of the mole sauce to cover the bottom of an 8" x 11" baking dish. Assemble your enchiladas by filling a tortilla with â…™ of the sweet potato and â…™ of the corn (don't worry about trying to make this perfect). Roll it up, and place it in the baking dish, with the seam side down. Repeat with the remaining tortillas until you have filled your dish. If you have any leftover sweet potato or corn, just shove it down the sides. Spread the remaining mole sauce across the top of the enchiladas. Bake for 15 to 20 mins until hot all the way through. Garnish with the avocado and cilantro before serving.

    Nutrition

    Calories: 295kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 873mg | Potassium: 573mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6795IU | Vitamin C: 9.6mg | Calcium: 64mg | Iron: 2.5mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    « Easy (Cheater) Vegan Mole Sauce
    Vegan Creme Eggs »

    Reader Interactions

    Comments

    1. LS says

      December 05, 2021 at 2:10 am

      I look forward to making this! FYI, the Mexican Avocado Sandwich link above actually goes to Vegan Irish Stew.

      Reply
    2. Cynthia says

      August 22, 2021 at 9:48 am

      5 stars
      This recipe is inspired. I'd serve it to anybody, not that I care to share. I'm always looking for recipes that don't feature cheese, vegan or otherwise. The mole sauce seasonings have the perfect heat and chocolate richness; the combination of roasted sweet potatoes and corn is delectable. It looks pretty, too.

      Reply
    3. Sasha says

      January 26, 2021 at 5:06 pm

      5 stars
      Three big letters - YUM! Tremendously good, filling, and yummy. Did I mention yummy? Due to peanut allergies, used almond butter and can't tell the difference. Muy Bueno, my sweet vegan friend!

      Reply
    4. Kimi says

      July 01, 2020 at 7:09 pm

      5 stars
      I just made, served, and ate this. Cinco estrellas!!!!! Y

      Reply
    5. Chris Reiss says

      July 30, 2019 at 10:24 pm

      When I bit in to this, my eyes rolled and I made that omg-this-is-so-good! noise, like MMMMM and it was way louder than I ment it to be and i was embarrassed (in a good way).

      Reply
      • Chris Reiss says

        July 30, 2019 at 10:31 pm

        I should add that we added your "life-changing mozzarella" to the stuffing and we don't regret it!

        Reply
      • Sam Turnbull says

        August 01, 2019 at 6:55 pm

        Bahahaha! Love it! Thrilled you enjoyed them so much, Chris 🙂

        Reply
    6. Eve says

      July 13, 2019 at 8:33 am

      5 stars
      I made these for a potluck dinner last night and everyone raved about them!! The hostess even scraped the leftover bits out of the pan so I had nothing left over!! I added black beans to the mixture - just because it goes so well with the corn and sweet potatoes.

      Thanks for another great recipe!! When friends ask about vegan or vegetarian recipes, I always refer them to your site - and I'm not vegan or vegetarian, just love your recipes!!

      Reply
      • Sam Turnbull says

        July 13, 2019 at 11:34 am

        Awesome! SO happy everyone loved it so much, Eve, and thank you so much for recommending my recipes, I really appreciate it 🙂

        Reply
    7. Kat says

      February 03, 2018 at 12:33 pm

      5 stars
      Loved this very much. Just the right amount of spice. I had to really rein myself in from eating the whole darn batch in one evening!

      Reply
      • Sam Turnbull says

        February 04, 2018 at 9:54 am

        Woohoo!! Love it. Thrilled you loved it so much, Kat 🙂

        Reply
    8. Rachel says

      July 20, 2017 at 3:19 pm

      Have you tried putting extras in the tortillas? I have some pepper, courgette and kidney beans too, worth throwing in?

      Reply
      • Sam Turnbull says

        July 21, 2017 at 8:59 am

        I haven't but I think that would be delicious!

        Reply
    9. Kaitlyn says

      May 05, 2017 at 7:38 am

      5 stars
      I whipped these up for dinner last night with a batch of your homemade mole sauce, and they were fantastic! So much flavor and all without any cheese! The avocado and cilantro on top were the perfect finishing touches. Everything came together so quickly too! I will definitely be making this again 🙂

      I have a little extra mole sauce leftover. I saw your suggestions for using it on grilled tofu, veggies, or burritos/tacos/rice and beans. What is your favorite way to use it (besides these "enmoladas")?

      Reply
      • Sam Turnbull says

        May 05, 2017 at 8:49 am

        So thrilled you loved it so much, Kaitlyn! I love just pouring it over hot roasted veggies. Omnomnom! 😉

        Reply
    10. Samantha Pérez says

      April 16, 2017 at 3:51 pm

      Hi, Sam!
      As a mexican and vegetarian, I approve this! jaja
      It really makes me happy find recipes which involve ingredients like "mole". I have to admit it, I'd never been a huge fan of mole (yeah, it's a kind of sin being mexican and not eating it), BUT, a year ago I had the fortune to eat "tlayudas oaxaqueñas" (these are like... BIG tortillas with ingredients on top: mole, avocado, cheese, beans) and they were delicious! Now, I'm looking forward to try your recipe.
      By the way, the correct name for your recipe is "enmoladas" (Corn Enchiladas with Mole Sauce = enmoladas) and not "enchiladas". I don't want to be disrespectful, just thought you may want to know.
      In our country isn't common to eat sweet potato inside of the enchiladas (actually, it's a really good idea), instead we use potatoe and carrot or cheese.
      I recently found out that some vegan restaurants use jamaica flower. (Now there are more options available! Who said vegan/vegetarian food is tasteless?)

      However, your recipe looks fantastic! I promise I'm trying it this week.
      Also, I want to ask you: Do you have any idea of how to cook vegan Rice Krispies Treats? It's been YEARS since the last time I ate one and I'm dying, jaja. I tried to make vegan marshmallows and guess what? THEY WERE A DISASTER!
      Please, help me!

      Reply
      • Sam Turnbull says

        April 17, 2017 at 8:58 am

        Enmoladas, whoops! Thank you so much for letting me know, Samantha (great name by the way 😉 ) I'll make a note on the recipe. I absolutely do have an easy marshmallow-free recipe for rice krispie treats! It's in my new cookbook, and the presale of the book begins in 6 days! Make sure you are subscribed so you don't miss a thing (there is a free gift involved). I really hope you enjoy the enmoladas when you get to testing it out.

        Reply
    11. Joanne says

      April 11, 2017 at 10:25 am

      5 stars
      As promised, I made this again with the tortillas. Awesome! I made and assembled it in the morning, refrigerated, and baked last evening. Great recipe for entertaining! We loved it. I might use flour tortillas if I were serving guests because I had a tough time getting the first tortilla out - and it didn't look as pretty. Since we made six tortillas, we planned on having two each and saving two for somebody's lunch. That did not happen...

      Reply
      • Sam Turnbull says

        April 12, 2017 at 11:09 am

        Hahahaha!! Sorry/ not sorry no one got any lunch leftovers! Haha. So happy it was well enjoyed 🙂

        Reply
    12. Joanne says

      April 08, 2017 at 12:05 am

      I was so excited to make this. I printed out both recipes, put them in clear plastic protector sheets, and headed out to grocery store. Had my sauce - yummy - roasted my sweet potatoes and realized I forgot tortillas!!!!! I was not a happy camper.

      Guess what? Tastes great as a tofu scramble.

      I will try again next week!

      Reply
      • Sam Turnbull says

        April 09, 2017 at 10:19 am

        Oh no! Ah well, glad it made a great tofu scramble 🙂

        Reply

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