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Home > Vegan Recipes

Vegan Sweet Potato Black Bean Enchiladas Recipe

9/17/17 by Nicole Stevens | Leave a Comment

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5 from 1 vote. Leave your review!

Sweet potato black bean enchiladas are the ultimate vegan meal! Enchiladas were the first recipe I tried when I became a vegetarian in high school. Since then I have made this dish countless times and enhanced the recipe more with each attempt.

Skill: Easy | Time: 1 hr 15 min | Servings: 6 enchiladas

Easy vegan enchiladas (whole foods, oil free)

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This sweet potato black bean enchilada recipe is full of delicious flavor and nutrition! The tasty filling is wrapped in a delicious tortilla and covered in a savory tomato-based enchilada sauce.

On top of that, it’s simple to make and budget-friendly. This recipe provides a large pan of enchiladas so you can enjoy them through the week. I don’t know about you, but I love leftovers!

Black bean and sweet potato enchilada recipe (vegan)

Vegan Sweet Potato Black Bean Enchiladas: Healthy and Nutritionally Balanced

These sweet potato black bean enchiladas are quite healthy as-is. The recipe is packed with vegetables which provide fiber, vitamins and minerals. There is also black beans and corn for a boost of plant-based protein along with even more fiber.

You will get some healthy, complex carbohydrates from the sweet potato in addition to lots of beta-carotene/ vitamin A. Additional carbohydrates, fiber, B-vitamins and minerals will be found in the tortilla wraps (choose whole wheat if possible).

Vegan enchilada sauce recipe

The one thing that's missing from this recipe is a good source of healthy fats. Healthy fats from avocado, nuts and seeds will make any meal more satisfying and help fill you up and keep you feeling full. Avocado or guacamole is an ideal addition to enchiladas or any Mexican-inspired meal. Cashew sour cream is also a great choice if you have a few extra minutes to make some!

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Easy vegan enchiladas (whole foods, oil free)

Sweet Potato Black Bean Enchiladas

Loaded with veggies and flavor, these sweet potato black bean vegan enchiladas are perfect for feeding a group! You can prep them ahead of time and bake when needed (just leave the sauce separate until ready).
5 from 1 vote. Leave your review!
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Prep Time 50 mins
Cook Time 25 mins
Total Time 1 hr 15 mins
Servings 6 Enchiladas
Calories 527 kcal
Cuisine Mexican-inspired, Vegan

Equipment

  • 9x13 Baking dish
  • Cutting board
  • Knife
  • Can opener
  • Medium pot
  • Large pan

Ingredients
  

  • 6 large flour tortillas

Filling:

  • 1 medium sweet potato (about 2 C)
  • 1 medium onion (about 1 C)
  • 1 medium bell pepper (about 1 ½ C)
  • 2-3 cloves garlic
  • 2 tablespoon oil (I like to use avocado oil)
  • 1 19 oz can black beans
  • 1 cup frozen corn
  • ½ cup cilantro , chopped (or to taste)
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon chili powder

Vegan Enchilada Sauce

  • 1 batch Vegan enchilada sauce
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Instructions

  • Peel and cube the sweet potato into small pieces. Cook in a pot with some water on medium-high heat, or in a steamer for 5 minutes. Drain water and set aside.
  • Chop onion and bell pepper, then mince the garlic.
  • Heat the oil in a large pan over medium heat. Add the onion and cook for 3 minutes, until it starts to soften.
  • Add garlic and peppers and cook for another 3 minutes.
  • Add spices, drained and rinsed black beans and corn. Cook for 2-3 minutes.
  • Stir in sweet potato. Take the pan off heat and stir in cilantro.
  • Make a batch of 2-minute enchilada sauce.
  • Preheat the oven to 350 °F.
  • Grease the bottom of a 9x13 baking dish (I use oil spray).
  • To assemble, lay out 6 large flour tortillas and divide the filling evenly among them. Wrap the enchiladas and place in baking tray, with the open edge of the tortilla facing down to hold it together.
  • Pour sauce over the top of the enchiladas. Try to pour/ spread the sauce evenly.
  • Bake for 20-25 minutes, or until sauce begins to bubble around the edges.
  • Garnish with extra cilantro before serving (optional).

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Enchilada (⅙ of recipe)Calories: 527 kcalCarbohydrates: 91 gProtein: 19 gFat: 12 gSaturated Fat: 3 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gSodium: 1344 mgPotassium: 1605 mgFiber: 18 gSugar: 17 gVitamin A: 7124 IUVitamin C: 41 mgCalcium: 232 mgIron: 9 mg
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Filed Under: Vegan Dinner Recipes, Vegan Recipes Tagged With: Cilantro, Legumes, Mexican-inspired, Plant-based protein, Sweet potato, Taco seasoning

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science. As a trusted source of nutrition information, she educates others about vegan diets and how to thrive as a vegan.

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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