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.
- Note: the filling for this dish may make more than you need for the tortillas you have, depending on the size of your tortillas. If that's the case, you can use leftover filling in burrito bowls, tacos or burritos the next day! You can also use it as a topping for nachos!
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