Vegan Black Bean Sweet Potato Enchiladas
Packed with bold flavors and wholesome goodness, these Vegan Black Bean Sweet Potato Enchiladas are a delicious, plant-based twist on a classic comfort dish!
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Get ready for a flavor-packed fiesta with these Vegan Black Bean Sweet Potato Enchiladas! This plant-based twist on a classic is loaded with tender roasted sweet potatoes, hearty black beans, and a zesty blend of spices, all wrapped up in warm tortillas and smothered in enchilada sauce. Whether you’re looking for a wholesome weeknight dinner or something special for taco night, these enchiladas bring bold, satisfying flavors that everyone will love—no dairy or meat required!
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Vegan Black Bean Sweet Potato Enchiladas
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Ingredients:
2-3 tbsp Olive oil (plus more for drizzling)
2 sweet potatoes, peeled and cubed
Salt to taste
1 small yellow onion, diced
3 garlic cloves, diced
1 15.5 oz can black beans, drained and rinsed
2 tsp cumin
1 cup enchilada sauce
5 flour tortillas
3/4 cup vegan shredded cheese
Garnish- fresh cilantro and diced avocado
Directions:
Preheat your oven to 375°F (190°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the preheated oven for 20 minutes (flipping once)or until they are tender.
In a large skillet, sauté the diced onion and garlic in olive oil until softened. Add the black beans, cumin, sweet potatoes and 1/2 cup of enchilada sauce. Mix well and cook for an additional 2-3 minutes.
Grease a casserole dish. Place a few generous scoops of the filling onto each tortilla, roll them up, and place them seam side down in a baking dish. Pour the enchilada sauce over the rolled tortillas, making sure they are well coated. Sprinkle with vegan shredded cheese.
Cover the baking dish with foil and bake in the preheated oven at 375 degrees for 20 minutes, or until the enchiladas are heated through.
Garnish the enchiladas with chopped cilantro and sliced avocado. Serve and enjoy!
Vegan Black Bean Sweet Potato Enchiladas
Ingredients
- 2-3 tbsp olive oil (plus more for drizzling)
- 2 sweet potatoes, peeled and cubed
- salt to taste
- 1 small yellow onion, diced
- 3 garlic cloves, diced
- 1, 15.5 oz black beans, drained and rinsed
- 2 tsp cumin
- 1 cup enchilada sauce
- 5 flour tortillas
- 3/4 cup vegan shredded cheese
- Garnish- fresh cilantro and diced avocado
Instructions
- Preheat your oven to 375°F (190°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Roast in the preheated oven for 20 minutes (flipping once)or until they are tender.In a large skillet, sauté the diced onion and garlic in olive oil until softened.
- Add the black beans, cumin, sweet potatoes and 1/2 cup of enchilada sauce. Mix well and cook for an additional 2-3 minutes.
- Grease a casserole dish. Place a few generous scoops of the filling onto each tortilla, roll them up, and place them seam side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas, making sure they are well coated. Sprinkle with vegan shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven at 375 degrees for 20 minutes, or until the enchiladas are heated through.
- Garnish the enchiladas with chopped cilantro and sliced avocado. Serve and enjoy
Now that your Vegan Black Bean Sweet Potato Enchiladas are ready, it’s time to dig in and enjoy all that flavorful, plant-powered goodness! Whether you top them with fresh cilantro, a squeeze of lime, or a dollop of guacamole, these enchiladas are sure to become a new favorite. Perfect for sharing (or keeping all to yourself!), they bring the best of comfort food with a healthy, satisfying twist. Grab a plate and get ready for a fiesta of flavors!
Looking for more Easy Vegan recipes?
Slow Cooker Vegan Creamy Tortilla Soup
Slow Cooker Vegan Potato and Leek Soup
I love seeing your finished recipes! If you enjoyed making these Vegan Black Bean Sweet Potato Enchiladas or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
