Vegan Enchiladas with Black Beans and Sweet Potatoes

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Is there anything better than a bubbling pan of vegan enchiladas covered in a smoky sauce? I fill these vegan enchiladas with creamy sweet potatoes, nutritious black beans, fire roasted tomatoes, and warm spices, then bake everything until the tortillas soften and the sauce thickens. This satisfying Mexican dinner comes together in just 1 hour and gives you all the comforting flavors of takeout with none of the guilt.

Mexican-inspired dinners are one of the easiest ways for me to pack fresh vegetables, plant-based protein, and fiber into a delicious meal without anyone complaining about it. The sweet potatoes add a subtle sweetness that complements the smoky enchilada sauce perfectly. But if you prefer your enchiladas covered in cheese, be sure to try my healthy vegetarian enchiladas recipe instead.

 The first time I tested this recipe, I was mainly trying to use up leftover sweet potatoes and bell peppers, and did not give it too much thought. Then, a few weeks later, I made a vegan enchilada casserole, which everyone enjoyed, but they asked when I would be making the sweet potato version again. If my kids ask after a recipe, then you know it’s good. Since then, I have always made sure to have an adequate supply of sweet potatoes in my pantry.

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🥘 Ingredients

All I need are simple ingredients, smoky spices, and tender vegetables for these vegan enchiladas with black beans and sweet potatoes. This is everything I use:

Sweet potatoes: These become soft and creamy as they simmer, helping bind the filling together while adding natural sweetness that balances the smoky enchilada sauce.

Black beans: Black beans add plant-based protein and texture that makes the enchiladas more filling. I use canned beans for convenience. 

Vegetables: I use red bell pepper, onion, garlic, and fire-roasted tomatoes to add texture and flavor to the filling.

Salsa: Salsa adds extra seasoning, acidity, and moisture to the filling. You can use store-bought salsa, but I prefer using homemade fresh Mexican salsa. 

Vegetable broth: I add a little broth to help cook the sweet potatoes and keep the filling moist.

Olive oil: I use olive oil to saute the vegetables and help the spices bloom properly in the pan.

Corn tortillas: These keep the recipe naturally gluten-free and absorb the enchilada sauce really well once baked.

Tomato sauce: This forms the base of the homemade enchilada sauce and creates a smooth texture. 

Spices: I use chilli powder, ancho chile powder, chipotle chilli powder, cumin, garlic powder, onion powder, and dried oregano to create a nuanced and authentic flavor profile. 

Green onions and olives: I scatter these over the baked enchiladas right before serving.

🔪 How To Make

I make these vegan enchiladas with black beans and sweet potatoes in a few simple stages. This is how I do it:

Make enchilada sauce: I add the tomato sauce, vegetable broth, and all the spices to a saucepan over medium heat. Then I whisk everything together and let the sauce simmer for a few minutes until smooth and fragrant.

Saute vegetables: In a large skillet, I cook the onion, garlic, and red bell pepper in olive oil until softened and lightly golden around the edges.

Add the remaining filling and simmer: Once the vegetables soften, I stir in the diced sweet potatoes, fire-roasted tomatoes, salsa, broth, cumin, and chili powder. Then I cover the pan and let everything simmer until the potatoes become tender.

Mash filling: Using a potato masher, I mash part of the sweet potato mixture.

Add beans: After that, I fold in the black beans and cook everything for a few more minutes.

Fill tortillas: Then, I spoon the warm filling down the center of each tortilla.

Roll: I roll the tortillas tightly, making sure not to squeeze out any filling.

Arrange: Next, I spread a little enchilada sauce across the base of a baking dish, and place my rolled tortillas seam side down on top of the sauce layer. I pour the remaining sauce over the top and bake at 350F for 15 minutes until heated through and bubbling around the edges.

Bake: I pour the remaining sauce over the top and bake at 350F for 15 minutes until heated through and bubbling around the edges. Right before serving, I scatter sliced green onions and olives over the enchiladas for freshness.

📖 Variations

The great thing about these vegan enchiladas with black beans and sweet potatoes is that it is super easy to adapt. I have made so many variations depending on what I have in my kitchen, and these are some of my favorites: 

Spinach filling: I stir 2 packed cups of chopped spinach into the filling during the last few minutes of cooking for extra greens. My kids barely notice the extra greens once everything is wrapped up and covered in sauce.

Poblano peppers: Roasted poblano peppers add a smoky flavor and slightly softer heat than jalapenos. I love this version during colder months with avocado on top. 

White beans: Cannellini or great northern beans create a creamier filling than black beans while still adding protein. This is actually my husband’s favorite version, and he prefers it to the black beans. 

🍽 Serving Suggestions

A tray of these enchiladas makes for a filling dinner on its own, but I highly recommend serving them with all the traditional toppings if you really want to elevate your meal. Try it with some vegan queso fresco and a dollop of healthy guacamole. And since there is already salsa inside, why not try a different one on top, like my tomatillo salsa verde? 

A few months ago, my husband made these vegan enchiladas for dinner when I was working late. He was very excited at the prospect of getting to choose which sides he served with them. I usually serve 2-3 toppings, but he clearly could not make up his mind. He served them with Chipotle corn salsa, guacamole, vegan chorizo, and a bowl of Mexican coleslaw with cilantro lime dressing. He said life is too short to limit yourself when it comes to toppings. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.

Freezing: I freeze the enchiladas without toppings in a freezer-safe dish for up to 3 months. I usually freeze them before baking if I am meal prepping.

Reheating: If frozen, I cover the dish before baking in the oven at 350F. To reheat, I place uncovered enchiladas in the oven at 350F  until warmed through.

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