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Close up of a baking dish filled with vegan enchiladas topped with red sauce and cilantro garnish.
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Sweet Potato Black Bean Enchiladas

These vegan enchiladas are made with sweet potato, black beans and an easy enchilada sauce. The filling is packed with flavor and creates a nutritious, delicious meal.
Course Main Course
Cuisine Mexican-inspired, Vegan
Keyword Sweet potato black bean enchiladas, Vegan enchiladas
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 Enchiladas
Calories 430kcal

Equipment

Ingredients

Sweet Potato and Black Bean Filling

  • 2 tablespoons avocado oil (30 millilitres)
  • 1 medium sweet potato , peeled and cubed (450 grams after peeling)
  • 1 large onion , chopped (140 grams)
  • 3 cloves garlic , minced
  • 1 medium bell or poblano pepper , diced (130 grams)
  • 2 cups black beans , cooked, drained and rinsed (19 ounce can)
  • 1 cup corn , I use frozen corn (150 grams)
  • 2 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt , or to taste
  • ¼ teaspoon black pepper , or to taste
  • ½ cup cilantro , chopped (20 grams)
  • 1 tablespoon lime juice (15 millilitres)

Enchilada Sauce

Enchilada Assembly

  • 6 large flour tortillas

Instructions

Step 1: Cook Sweet Potato and Black Bean Filling

  • Peel a sweet potato and cut into small pieces (slightly larger than the beans).
    1 medium sweet potato
  • Add the sweet potato to large pan and cover with water. Cover the pan with a lid and bring to a boil over high heat.
  • Once boiling, cook on medium-high heat for 5 minutes to soften.
  • Drain the water and remove sweet potato from your pan.
  • Add avocado oil and sauté the diced onion for 5 minutes.
    2 tablespoons avocado oil, 1 large onion
  • Add minced garlic and chopped bell pepper. Sautee for another 3 minutes, stirring regularly. If the garlic starts to burn or stick the pan, add a splash of water.
    3 cloves garlic, 1 medium bell or poblano pepper
  • Add the spices, black beans and corn.
    2 cups black beans, 1 cup corn, 2 teaspoons chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon smoked paprika, ¾ teaspoon salt, ¼ teaspoon black pepper
  • Toss to coat everything with spices and cook another 2-3 minutes.
  • Add the cooked sweet potato back into your pan with cilantro and lime juice. Stir to combine, then remove your pan from heat.
    ½ cup cilantro, 1 tablespoon lime juice

Step 2: Prepare Enchilada Sauce

  • Whisk all the sauce ingredients together.
    ⅔ cup tomato paste, 1 ¼ cups vegetable broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon ground cumin, salt
  • Taste and adjust seasoning if needed.

Step 3: Assemble and Bake Enchiladas

  • Preheat your oven to 350 °F.
  • Spread about ⅓ of the sauce into the bottom of a large (9x13 inch) baking dish.
  • Lay out all 6 flour tortillas and divide the prepared filling evenly among them.
    6 large flour tortillas
  • Roll the tortillas as tightly as possible and place into baking dish with the seam side down.
  • Pour the rest of your sauce over the enchiladas and spread into an even layer.
  • Bake 15-20 minutes until the sauce bubbles on the edges (or appears thickened/ cooked).
  • Serve hot topped with your favorite sauces/ garnishes.

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: 1Enchilada (⅙ of recipe) | Calories: 430kcal | Carbohydrates: 80g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1402mg | Potassium: 991mg | Fiber: 14g | Sugar: 14g | Vitamin A: 669IU | Vitamin C: 39mg | Calcium: 206mg | Iron: 7mg