• Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
    • Food Groups
    • Vegan Health
    • Vegan Nutrition Articles
  • About
    • About Lettuce Veg Out
    • Meet Nicole: A Vegan Dietitian
    • The Difference between a Dietitian vs Nutritionist
  • Contact
  • Search
  • Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar

Lettuce Veg Out

Vegan Recipes and Nutrition

  • Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
    • Food Groups
    • Vegan Health
    • Vegan Nutrition Articles
  • About
    • About Lettuce Veg Out
    • Meet Nicole: A Vegan Dietitian
    • The Difference between a Dietitian vs Nutritionist
  • Contact
  • Search

Vegan Sweet Potato Black Bean Enchiladas Recipe

Jump to Recipe Print Recipe

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.

Vegan Sweet potato black bean enchilada recipe in a baking pan and on plate

Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian!

This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.

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!

Pan full of vegan black bean and sweet potato enchiladas

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).

Portion of black bean sweet potato enchiladas on a plate marble background

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.

Overhead view of Vegan enchiladas with black bean and sweet potato filling

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!

Vegan enchiladas recipe ingredients including back bean, sweet potato and corn

I hope you enjoy this recipe as much as I do!

Vegan Sweet potato black bean enchilada recipe
Print Pin
0 from 0 votes

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).
Course Main Course
Cuisine Mexican
Keyword Sweet potato black bean enchiladas, Vegan enchiladas
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 6 Large enchiladas
Calories 527kcal

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 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: 1Large Enchilada (1/6 of recipe) | Calories: 527kcal | Carbohydrates: 91g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1344mg | Potassium: 1605mg | Fiber: 18g | Sugar: 17g | Vitamin A: 7124IU | Vitamin C: 41mg | Calcium: 232mg | Iron: 9mg

    Join the Community for Vegan Recipes

    Filed Under: Vegan Dinner Recipes, Vegan Recipes Tagged With: Cilantro, Herbs and spices, Legumes, Mexican, Plant-based protein, Sweet potato, Taco Seasoning, Vegetables

    Previous Post: «Homemade Vegan Kale Salad Recipe with Orange Miso Dressing Vegan Kale Salad with Creamy Orange-Miso Dressing
    Next Post: Vegan Pumpkin Pasta Sauce (Served with Penne, Broccoli and Chickpeas) Pumpkin Sauce Recipe for Vegan Penne Pasta with Coconut Milk Vegan»

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search Vegan Recipes and Nutrition Articles

    About Lettuce Veg Out

    Vegan registered dietitian Nicole Stevens MScFN

    Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

    Latest Vegan Recipes

    One glass mason jar of powder-free, high protein apple cinnamon smoothie with some of its ingredients around the jar, including two cinnamon sticks, half an avocado and spinach leaves

    Green Apple Cinnamon Smoothie | Vegan Protein Smoothie without Powder

    Two bowls and one plate of vegan hamburger helper, served and ready to eat. A small glass jar of green onion is sitting in the middle and could be used to garnish.

    Vegan Hamburger Helper Recipe | Dairy Free, Without Meat

    Two plates of vegan oat flour pancakes with blueberries, bananas and maple syrup. The closest plate of pancakes is stacked tall with syrup dripping from the top onto all other pancakes beneath it.

    Vegan Oat Flour Pancakes with Flaxseed | Dry Mix and Batter Recipe

    See More Recipes →

    Site Footer

    Member of the Nutrition Blog Network

    Get Weekly Vegan Recipes

    Privacy Policy

    Disclaimer

    Terms of Service

    © 2016-2020 Lettuce Veg Out
    We use cookies to ensure that we give you the best experience on our website. Please accept cookies for optimal performance.Accept and CloseMore Info