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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Enchiladas with Black Beans and Sweet Potatoes

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Lip-smacking Vegan Enchiladas are easy to make, delicious, and a real crowd-pleaser. Each enchilada is filled with sweet potatoes, onions, bell peppers, fire-roasted tomatoes, black beans, spices, and they are topped with a 5 minute homemade enchilada sauce!

vegan enchiladas, fresh out of the oven, served in a casserole dish and topped with green onions and olives

Mexican food is a staple in our house and I’m always looking for ways to make classic Mexican dishes both vegetarian / vegan friendly and healthy. And while I love my standard, quick and easy enchiladas recipe, I thought it was time to try something new.

The aroma of these freshly baked vegan enchiladas will make your mouth water. They are super hearty: filled with sautéed sweet potatoes and black beans, with your favorite toppings and a homemade enchilada sauce. 

What sets these homemade enchiladas apart from other recipes is that you actually make the sauce. Using my 5 minute homemade enchilada sauce is a GAME CHANGER! No matter what brand of store-bought sauce I have used, it just doesn’t compare to the rich flavor of homemade. 

Honestly, it’s hard to mess up these enchiladas. So, even if you are a beginner in the kitchen, you’ll be able to make these like a pro! 🙂 

These are kid-friendly, healthy, vegan, vegetarian, and gluten free enchiladas. They’re so flavorful and satisfying that they are perfect for a family dinner or for feeding a crowd – even meat eaters will love these enchiladas!

Tools and Equipment You’ll Need

Recipe Ingredients & Notes

ingredients for vegan enchiladdas
  • Veggies: A combination of sweet potatoes, peppers, onion and garlic work really well in this vegan enchilada recipe, but you could use any combination of veggies you have on hand!
  • Black Beans: For added protein and texture. Feel free to substitute with pinto, kidney or white beans.
  • Spices: Cumin, Chili Powder, Ancho Chile Powder, Chipotle Chili Powder, Garlic Powder, Onion Powder, and Dried Oregano give the sauce its rich, warm flavor.
  • Tortillas: I used corn tortillas, but you could use whole wheat flour tortillas also for this recipe.

Step by Step Instructions

How To Make Homemade Vegan Enchilada Sauce

Making the Sauce Takes Only 5 Minutes! To Make: Bring all ingredients for the sauce (tomato sauce, broth and spices) to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. 

homemade enchilada sauce in a pot

How To Make The Filling for Vegan Enchiladas

Step 1: Saute olive oil, garlic, onion, and red pepper in a large pan until cooked through – about 5 minutes. While that is cooking, dice your sweet potato.

onions and peppers sauteeing in a pan

Step 2: To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder – bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes — until the sweet potatoes are soft.

sweet potatoes and tomatoes cooking on the stovetop

Step 3: Mash the potato mixture with a potato masher – but leave slightly chunky.

sweet potatoes being mashed in a pan

Step 4: Add in the black beans and cook 5 minutes.

black beans and sweet potatoes cooking in a large pan

How To Assemble

Step 1: Spray a 9×13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture.

IMG_9191

Step 2: Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce. 

enchiladas ready to go into the oven

Step 3: Bake at 350 degrees for 15 minutes. Top with green onions and olives, serve, and enjoy!

vegan enchiladas, fresh out of the oven, served in a casserole dish and topped with green onions and olives

What Makes These Vegan Enchiladas Healthy?

  • High in Plant Protein and Fiber: The 10 grams of protein and 11 grams of fiber in each serving of enchiladas is sure to keep you feeling satisfied. Protein helps with energy and reducing cravings; fiber keeps you fuller longer and aids in heart health and digestion.
  • Low in Calories: You get two super filling enchiladas for under 350 calories! That means you can go back for seconds completely guilt free!
  • High in Vitamins and Nutrients: Sweet potatoes are packed with Vitamins A, C, Potassium and B vitamins. Black beans are rich in folate, magnesium and iron. This vegan enchilada recipe is a nutrition powerhouse!

Will Kids Enjoy These Vegan Enchiladas?

Oh yes! Because these enchiladas aren’t overly spicy and they have lots of flavors, kids are going to enjoy them. The sweet potatoes and black beans are usually great fits for kids.

For pickier children, I recommend dicing/mashing up the filling super fine and topping the enchiladas with your kids’ favorite toppings (e.g. a vegan sour cream, guacamole, crushed tortilla chips, etc). You can also give picky kids a “fairy portion” and encourage them to try one bite if they are super resistant to new foods! But overall, I don’t think you will have any trouble getting your children to eat them – they are so good!

vegan enchiladas, fresh out of the oven, served in a casserole dish and topped with green onions and olives

Recipe FAQs

Can I Use Pre-Made Enchilada Sauce?

You can, but it’s actually much tastier, healthier, and cheaper to make your own! Most store bought sauces are not vegan friendly (they may contain milk) and typically not gluten free either (they may contain flour). Making enchilada sauce at home is super easy: you just need tomato sauce, vegetable broth, and spices – it’s ready in less than 5 minutes!

How To Store and Freeze Vegan Enchiladas

To Store in the Fridge: Let the enchiladas cool completely. Then transfer to an airtight container and keep in the fridge for up to 4 days.
To Freeze: Let the enchiladas cool completely after coming out of the oven. Don’t top with toppings (green onions, olives, etc.). Place enchiladas in an airtight freezer safe container and freeze for up to 3 months.
To Make Ahead and Freeze: You can also make these vegan enchiladas ahead of time, and freeze right after assembly (again, without the toppings) in an airtight container (without baking them first).
To Reheat: Thaw the enchiladas in the fridge overnight, then reheat in the oven at 350 degrees for about 15-20 minutes (or until warmed through). If baking directly from frozen, bake at 350 degrees for 30 minutes, covered, and then an additional 10 minutes uncovered (or until completely warmed through).

What Size Tortillas Do I Need? Can I Use Flour Tortillas?

Flour vs. Corn: While traditionally, enchiladas are made with corn tortillas, you can also use flour tortillas in this recipe. If you use flour tortillas, I recommend whole wheat flour tortillas that you toast lightly beforehand (so they don’t get soggy once you fill them and roll them up). With corn tortillas, I recommend warming them slightly in a skillet with a spray of olive oil cooking spray before filling and rolling them (also to keep them from becoming too mushy).
What Size Tortilla To Use: 6-8 inch round tortillas are perfect for this vegan enchilada recipe!

What To Serve With Enchiladas

There are honestly so many foods that will go perfectly with enchiladas. You can use just about anything you want as a side dish or a topping idea. 

Here are our favorite toppings and sides for serving:

  • Refried Beans 
  • Guacamole or Avocado
  • Vegan Sour Cream or Unflavored yogurt
  • Salsa or Fresh Pico de Gallo
  • Mexican Style Rice 
  • Diced Tomatoes
  • Chips and Salsa
  • Diced Olives
  • Chopped Cilantro
  • Diced Green Onions

Top Tips For Making The Best Vegan Enchiladas

  • Preparing the sauce first is crucial because it allows the seasonings to develop their flavors together all the way. 
  • You only need to cook the filling until the sweet potatoes have softened. Then mash and assemble. 
  • If you don’t place the seam side down on the vegan enchiladas, they will come apart as they are cooking. 
  • Spray the tortillas with a light coating of light cooking spray and heat them in a pan over medium low heat for a couple minutes before assembling the enchiladas. This helps soften the tortillas so that they roll easily, but also keeps them from getting soggy once you fill and roll the enchiladas!
  • Don’t use vegan cheese – I don’t like the ingredients of store bought vegan cheeses and they don’t tend to melt that well either.
  • This recipe already makes for gluten free enchiladas! But if you choose to use flour tortillas, make sure you use gluten free flour tortillas.
  • If you want to bake the enchiladas all at once, you may need to use two baking dishes – depending on the size of your dish.
vegan enchiladas, fresh out of the oven, served in a casserole dish and topped with green onions and olives

Check Out These Other Crave-Worthy Mexican Inspired Recipes!

If you have tried this Vegan Enchiladas Recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family friendly food!

vegan enchiladas, fresh out of the oven, served in a casserole dish and topped with green onions and olives
Print Recipe
5 from 4 votes

Vegan Enchiladas with Black Beans and Sweet Potatoes

Lip-smacking Vegan Enchiladas are easy to make, delicious, and a real crowd-pleaser. Each enchilada is filled with sweet potatoes, onions, bell peppers, fire-roasted tomatoes, black beans, spices, and they are topped with a 5 minute homemade enchilada sauce! 
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican, Vegan
Servings: 6 servings
Calories: 339kcal
Author: Anjali Shah

Ingredients

  • Cooking Spray to grease casserole dish

For the Filling:

  • 2 tsp olive oil
  • 3 medium sweet potatoes diced
  • 1 yellow onion diced
  • 1 red pepper diced
  • 15 oz fire roasted tomatoes 1 can
  • 2 cups prepared medium salsa
  • 4 cloves garlic minced
  • 15 oz black beans, rinsed and drained 1 can
  • 1/2 cup vegetable broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 3/4 tsp salt more or less to taste

For the Sauce:

For the Enchiladas:

  • 12 corn tortillas warmed
  • 2 tbsp each, diced olives and green onions for topping

Instructions

Make Sauce:

  • Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.

Make Filling:

  • Saute olive oil, garlic, onion, and red pepper in a large pan until cooked through – about 5 minutes. While that is cooking, dice your sweet potato.
  • To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder – bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes — until the sweet potatoes are soft.
  • Mash the potato mixture with a potato masher – but leave slightly chunky. Add in the black beans and cook 5 minutes.

To Assemble:

  • Preheat oven to 350 degrees F. Spray a 9×13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture.
  • Assembly: Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce.
  • Bake at 350 degrees for 15 minutes. Top with green onions and olives, serve, and enjoy!

Video

Notes

Serving Suggestions: There are honestly so many foods that will go perfectly with enchiladas. You can use just about anything you want as a side dish or a topping idea. 
Here are our favorite toppings and sides for serving:
  • Refried Beans 
  • Guacamole or Avocado
  • Vegan Sour Cream or Unflavored yogurt
  • Salsa or Fresh Pico de Gallo
  • Mexican Style Rice 
  • Diced Tomatoes
  • Chips and Salsa
  • Diced Olives
  • Chopped Cilantro
  • Diced Green Onions
Top Tips For Making Enchiladas
  • Preparing the sauce first is crucial because it allows the seasonings to develop their flavors together all the way. 
  • You only need to cook the filling until the sweet potatoes have softened. Then mash and assemble. 
  • If you don’t place the seam side down on the vegan enchiladas, they will come apart as they are cooking. 
  • Spray the tortillas with a light coating of light cooking spray and heat them in a pan over medium low heat for a couple minutes before assembling the enchiladas. This helps soften the tortillas so that they roll easily, but also keeps them from getting soggy once you fill and roll the enchiladas!
  • Don’t use vegan cheese – I don’t like the ingredients of store bought vegan cheeses and they don’t tend to melt that well either.
  • This recipe already makes for gluten free enchiladas! But if you choose to use flour tortillas, make sure you use gluten free flour tortillas.
  • If you want to bake the enchiladas all at once, you may need to use two baking dishes – depending on the size of your dish.
Adapted from Vegetarian Times

Nutrition

Serving: 2enchiladas | Calories: 339kcal | Protein: 9.7g | Fat: 4.4g | Saturated Fat: 0.6g | Sodium: 1166.8mg | Potassium: 970.9mg | Fiber: 11.3g | Sugar: 8.4g

Posted In…

Entrees ·

From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

26 responses to “Vegan Enchiladas with Black Beans and Sweet Potatoes”

  1. I’m so glad I found your recipe. My son is super picky, but this sweet potato enchilada was just right. He gobbled it up! Following for more recipes!5 stars

  2. Love the vegan twist to these enchiladas. Since I eat dairy-free that’s always appreciated in an authentic Mexican recipe! Excited to give these a try!

  3. Wow, enchiladas are one of my favourite Saturday night family dinners and these look insanely good! Have bookmarked the recipe to try soon.5 stars

    • Yes – they are the standard small corn tortillas – I think they’re soft taco size? Hope that helps!

  4. I am excited to make these for the upcoming Holiday. How far in advance would you advise I could prepare these? I would envision doing all the steps right up to the baking part. I would place them in the refrigerator assembled and then bake two days later just prior to eating. Possible?

    • Hi Marion! I’d recommend making them the night before and then baking them the next day (if you really want to make all of it ahead of time and just bake the next day). 2 days in the fridge might cause the tortillas to get a bit soggy, which will end up giving you mushy enchiladas. Honestly though, for the best-tasting result what I would do is make the filling / sauce / etc and get everything prepped, store that in the fridge for 2 days, and then on the day of, assemble and bake. That way the corn tortillas will have the right texture and consistency instead of getting too soft. Hope that helps!

  5. I find that store bought enchilada sauce is never that great… Even the Trader Joe’s brands… So I am looking forward to trying this recipe. Thanks, Anjali!

    • I totally agree! Making your own is super easy and much more flavorful and healthy. Let me know how this turns out for you!

  6. Hello Anjali, I came across your page when I was searching on google for spelt rotis.
    I like what I am looking at and am going to try out the spelt rotis ——- don’t have quinoa four for now.
    I wonder if we can make them on its own.
    Thanks, have signed up for new posts
    Cheers,
    Leena

    • Hi Leena, Regarding the spelt rotis (I’m guessing you are referring to a different post than this one 🙂 ) – you can make them without the quinoa flour. Just substitute enough spelt flour (1:1) for the quinoa flour. You can also make quinoa flour at home just by grinding up raw quinoa in a food processor until it’s a fine consistency! Hope that helps!

      • Thanks Anjali, shall try the spelt rotis and let you know the outcome. By the way your baby doll is very cute!

  7. What a beautiful baby- she is SO cute!!! Enjoy motherhood 🙂
    Thanks for sharing your delicious recipes- a small request if you don’t mind- more Indian recipes please!! Thanks 🙂

    • Aw thank you Shani! I’m glad you’re enjoying my recipes too! As for Indian recipes — hehe – I post what I cook at home and I like to cook dishes from around the globe! So that means there will definitely be more Indian recipes coming eventually, but not any more so than any other cuisine. If you have a specific recipe you’d like me to post though let me know and I will try to make it happen! 🙂

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