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!
Servings: 6 servings
Calories: 339kcal
Ingredients
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:
- 15 oz tomato sauce 1 can
- 1 1/2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ancho chili powder
- 1/2 tsp chipotle chile powder optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
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 9x13 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!
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
- 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.
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