Vegetarian and vegan

Vegan Sweet Potato and Black Bean Enchiladas

Vegan Sweet Potato and Black Bean Enchiladas

Sweet potato and black bean enchiladas are a delicious and easy-to-make vegan meal that's perfect for any occasion. This dish is loaded with flavor and packed with protein, fiber, and vitamins. With simple ingredients and straightforward instructions, you can have a hearty and satisfying meal in no time.

I first tried this dish when I was traveling in Mexico, and I immediately fell in love with the combination of flavors. I was so excited to come back and recreate it at home. After a few tweaks and adjustments, I finally landed on a recipe that's become a staple in my kitchen. It's perfect for a cozy night in or a dinner party with friends.


  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 8-10 corn tortillas
  • 1 ½ cups enchilada sauce
  • 1 cup vegan cheese, shredded
  • Fresh cilantro for garnish

Cooking Instructions

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5-7 minutes.
  3. Add the diced sweet potatoes, chili powder, cumin, salt, and pepper to the skillet. Cook until the sweet potatoes are tender, about 10-15 minutes.
  4. Add the black beans to the skillet and stir to combine.
  5. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
  6. Heat the corn tortillas in the microwave for 30 seconds to make them pliable.
  7. Fill each tortilla with 2-3 tablespoons of the sweet potato and black bean mixture and roll tightly. Place seam side down in the baking dish.
  8. Pour the remaining enchilada sauce over the rolled tortillas and top with shredded vegan cheese.
  9. Cover with foil and bake for 20-25 minutes.
  10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  11. Garnish with fresh cilantro and serve hot.

Serving Suggestions

These sweet potato and black bean enchiladas are perfect for a cozy night in or a dinner party with friends. Serve with a side of rice, guacamole, and fresh salsa for a complete meal. They're also great for meal prep and can be reheated for lunch or dinner throughout the week. Enjoy!

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