Vegan Enchiladas with Black Beans and Sweet Potatoes
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.
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
- My #1 Secret Tip for this vegan enchiladas with black beans and sweet potatoes recipe is to warm the tortillas before filling them. Cold and dry tortillas are more likely to crack very easily while rolling, especially corn tortillas. I make sure mine are warm and kept under a damp towel while I assemble the enchiladas.
- Always prepare the sauce first: I do this so the seasonings have a chance to develop their flavors.
- Sauce generously: I like spreading sauce underneath and over the top of the tortillas so they stay soft and do not dry out while baking.
- Do not overfill: Too much filling makes the tortillas difficult to roll neatly and can cause them to split open during the baking stage.
- Bake uncovered: Baking without foil helps the sauce thicken slightly around the edges while the tortillas absorb flavor.
- Mash lightly: I leave some chunks of sweet potato in the filling so the enchiladas keep a hearty texture instead of turning mushy.
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