Its time for a fiesta with my Easy Black Bean and Sweet Potato Enchiladas! Soft, sauce-soaked tortillas topped with creamy nacho cheese, Mexican spiced fillings. Vibrant colours are a feast for the eyes and the taste is so delicious you need to have seconds.
Using minimal ingredients this recipe creates a tasty, hearty, high protein dish. Serve a family of four in under 45 minutes or it is a weeks worth of food for one. It’s the perfect combination of festive and casual.
What Are Enchiladas?
Enchiladas are corn tortillas rolled with a filling that can include cheese, beans, potatoes, veggies, “meat” or combinations of all, topped with a sauce and oven baked.
Ingredients Needed To Make These Enchiladas
-Sweet potato
-Sweet bell pepper
-Vegan cheese OR vegan nacho cheese sauce (optional)
-Cilantro to garnish (optional)
-Salt and pepper to season
Note: I make a very small commission, at no cost to you, for anything purchased through my site. Thank you in advance.
Have Fun With This Recipe!
This recipe will create 8 individual enchiladas. Try adding switching out the ingredients and adding different vegetables like corn, brocolli, cauliflower, carrots. If you’re wanting to add “meat” to yours, try a veggie ground, just be sure to not pack them too full. You’ll want to leave room for the ingredients to cook and mix into one another. You can also create a batch to be half and half – mix up the ingredients and have fun with it!
Try Enchiladas For Breakfast
Cook up my Best Vegan Egg Mix and add it along with black beans and potato for a high protein meal to start the day.
Make These Recipes With Your Enchiladas
Many of my recipes can be paired with enchiladas, for a fiesta full of flavour, try adding pairing my enchiladas with:The Best Vegan Cheese Sauce
–Mango Lime Kombucha Margarita
More Vegan Mexican Recipes To Try
If you enjoyed this Easy Black Bean and Sweet Potato Enchilada recipe, you will enjoy
–Vegan Chilli Lime Cauliflower Tacos
Sharing Is Caring!
When you make your first batch of Black Bean Sweet Potato Enchilada share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give these enchiladas a star rating.
Thanks for the love, my friends!
Susan xox
PrintEasy Black Bean and Sweet Potato Enchiladas
It’s time for a fiesta with my Easy Black Bean & Sweet Potato Enchiladas! This recipe can create enough for a week or serves a family of 4 in under 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Sandwiches
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 large sweet potato, peeled and cut into 1inch chucks
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1 ½ cup of cooked black beans (one can)
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1 sweet bell pepper, deseeded and diced
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1 tbsp of vegetable oil
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2 tsp of chili powder
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1 796ml can of chopped tomatoes
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1/3 cup of vegan cheese OR vegan nacho cheese sauce (optional)
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8 soft tortilla wraps
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Cilantro to garnish (optional)
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Salt and pepper to season
Instructions
- Heat oil in a large fry pan, add the sweet potatoes and cook for 3 minutes, stirring occasionally.
- Add the diced sweet pepper and cook for 2-3 minutes or until the pepper has softened. Stir through the chili powder and add black beans and canned chopped tomatoes.
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Bring to a boil then simmer for 15 minutes until the sweet potato has begun to soften. Season with salt and pepper.
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Meanwhile, pre heat the oven 350F and line a large rectangular baking dish with parchment paper.
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Remove the fry pan from the heat and spoon out 4-6 tbsp of tomato sauce (without any vegetables in it) and set aside.
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Lay a tortilla on a clean flat surface and add about ½ cup of the hot filling in a line across the center. Roll the top and bottom edges to form a closed wrap. Place in the baking dish. Repeat for all of the wraps, pushing each one close to the next so it appears packed.
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Drizzle with saved tomato sauce and nacho cheese sauce (optional) of the middle of the enchiladas and bake in the oven for 25-30 minutes or until the edges are golden brown. Garnish with cilantro (optional)
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Serve as is or with a side of vegan sour cream (recipe here) and hot sauce.
