Go Back
+ servings
Easy vegan enchiladas (whole foods, oil free)
Print

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-inspired, Vegan
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)
  • 1 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

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