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.
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This sweet potato black bean enchilada recipe is full of delicious flavour and nutrition! The tasty filling is wrapped in a delicious tortilla and covered in a savoury 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!
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 fibre, vitamins and minerals. There is also black beans and corn for a boost of plant-based protein along with even more fibre. You will get some healthy, complex carbohydrates from the sweet potato in addition to lots of beta-carotene/ vitamin A. Additional carbohydrates, fibre, B-vitamins and minerals will be found in the tortilla wraps (choose whole wheat if possible).
Overall, this sweet potato black bean enchilada recipe includes four out of the six food groups for a healthy vegan diet! All that’s missing is fruit and nuts or seeds. You can easily include a serving of nuts, in the form of a tasty sour cream sauce made from cashews, to these enchiladas.
In fact, the one thing that is 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 meal. As noted above, cashew sour cream is also a great choice if you have a few extra minutes available to make some!
Adding fat to meals that contain beta-carotene (found in the sweet potato) can help increase the absorption of that nutrient!
I hope you enjoy this recipe as much as I do!
Sweet Potato Black Bean Enchiladas
Equipment
- 9x13 Baking dish
- Cutting Board
- Knife
- Can Opener
- Medium-sized 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 tbsp oil (I like to use avocado oil)
- 19 oz can black beans
- 1 C frozen corn
- ½ C cilantro chopped (or to taste)
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika
- 1 ½ tsp ground cumin
- 1 ½ tsp chili powder
1 Batch Vegan Enchilada Sauce
Instructions
- Peel and cube the sweet potato into small pieces. Cook in a pot with a bit of water on medium-high heat, or in a steamer for 5 minutes. Drain water and set aside.
- Chop the onion and bell pepper, and 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 in the garlic and peppers and cook for another 3 minutes.
- Add in the spices, the drained and rinsed black beans and the corn. Cook for 2-3 minutes.
- Stir in the sweet potato. Take the pan off the heat and stir through the 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 an oil spray).
- To assemble, lay out 6 large flour tortillas and divide the filling evenly among them. Wrap the enchiladas up and place in the baking tray, with the open edge of the tortilla facing down to hold the wrap together.
- Pour the sauce over the top of the enchiladas. Try to pour/ spread the sauce out evenly.
- Bake for 20-25 minutes, or until the sauce begins to bubble around the edges.
- Garnish with extra cilantro before serving (optional).
Vegan Kale Salad with Creamy Orange-Miso Dressing
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