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


  • 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


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!


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


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