Do you like enchiladas? I do!!! When I stopped to eat meat I thought I was going to miss it, but I don’t, there are many delicious and healthy alternatives. To make these vegan sweet potato and black bean enchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get, except maybe the vegan cheese, but it’s optional and you can also use our vegan cheese recipe, it’s made with potatoes and carrots and it tastes like real cheese.
I’ve used this homemade enchilada sauce, it’s ready in 30 minutes or less and it’s totally worth it. You can also use it in other recipes, like pizza, pasta, rice or whatever.
Traditional enchiladas are made with corn tortillas, but if you can’t find them or you don’t want to make them by yourself, you can also use wheat flour tortillas.
You can use any other legume instead of the black beans or even another kind of beans, like red or white beans. I also love to use chickpeas to make this recipe, but red beans are my favorite, they have more antioxidants than blueberries.
Feel free to use your favorite veggies. You can use lemons instead of limes and potatoes instead of sweet potatoes. I’ve used frozen corn kernels, I fry them with the rest of the veggies.
The sauce is very spicy, so be careful with the cayenne powder. If you don’t like spicy food, don’t add cayenne powder or add less.
I shared a photo on Instagram four weeks ago to show you some vegan products like this amazing vegan tomato-basil cheese. You can use another kind of vegan cheese of course or you can remove this ingredient, it’s up to you.
You can use tomato sauce instead of the homemade enchilada sauce, but I recommend you to use it because it’s epic!!! And you only need to spend 30 minutes in the kitchen to cook this awesome sauce.
It’s important to cook your own meals. We are very busy in our daily lives, but homemade meals taste better and they are much healthier because they are additives and preservatives-free. If you don’t have much time, cook simple recipes and leave the elaborate recipes for the weekends, like these vegan sweet potato and black bean enchiladas, although if you have time, you can eat them when you want, they are very tasty and you always wanna eat more!
Vegan Sweet Potato and Black Bean Enchiladas (GF)
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Vegan, Mexican
To make these vegan sweet potato and black bean enchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get.
Ingredients
- Extra virgin olive oil
- 2 cloves of garlic
- 1/2 onion
- 1/4 cup red bell pepper (40 g)
- 1/4 cup corn kernels (40 g)
- 1/2 cup cooked black beans (100 g)
- 1/2 cooked sweet potato
- 2 cups enchilada sauce (520 g)
- 1/8 tsp cayenne powder
- 1 tsp ground cumin
- 1 tsp coriander powder (optional)
- Juice of 1/2 lime (or lemon)
- 4 tortillas
- 5.3 ounces or 150 grams vegan cheese slices (optional)
Instructions
- Preheat the oven at 390 º F or 200 º C.
- Heat olive oil in a skillet and add the chopped garlic and onion. Cook for 5 minutes.
- Add the chopped red pepper and the corn kernels. Cook for another 5 minutes.
- Add the cooked beans, the diced cooked sweet potato, 1 cup enchilada sauce (260g), the spices (cayenne powder, ground cumin and coriander powder) and the lime juice. Cook for 5 to 10 minutes.
- I’ve cooked the beans in plenty boiling water for 1 hour. I steamed the sweet potato, but you can also bake or boil them until it’s soft.
- Add 1/4 cup enchilada sauce (130 g) to the bottom of a baking dish.
- Place about 2 or 3 tablespoons of the filling in each tortilla, add some cheese, roll up, and place seam side down in the baking dish; repeat this step with the other tortillas.
- Pour 1/4 cup enchilada sauce (130 g) over the enchiladas and add the remaining cheese on top.
- Bake for about 20 minutes.
Nutrition
- Serving Size: 2 enchiladas (excluding the cheese)
- Calories: 550
- Sugar: 15.6 g
- Sodium: 902 mg
- Fat: 15.2 g
- Saturated Fat: 2.2 g
- Carbohydrates: 90.8 g
- Fiber: 18.8 g
- Protein: 20.3 g
Thalia @ butter and brioche says
August 12, 2014 at 00:42these enchiladas look AMAZING.. definitely craving mexican right now!
Iosune says
August 12, 2014 at 10:06Thanks Thalia!!! I LOVE Mexican food 😛
Katie @ Produce on Parade says
August 12, 2014 at 01:53I didn’t know they are traditionally made with corn tortillas? Alaska is a looong way from Mexico I guess, haha. I really do miss enchiladas. I don’t know if I’ve really made them since going vegan. I love the black bean and sweet potato combo. And making your own sauce? Girl, you’re on fire! Beautiful photos too!
Iosune says
August 12, 2014 at 10:08Yeah! Well, I’m not Mexican, I’m Spanish, but I really love Mexican food!!!! This sauce is super easy to make and it tastes like heaven!!!! 🙂
Melissa says
March 18, 2015 at 02:32Is the red pepper a red bell pepper?
Iosune says
March 18, 2015 at 10:56Hi Melissa! Yes, it is! 🙂
A says
October 24, 2016 at 19:33I’m missing seeet potatoes in the list of ingredients???
Iosune says
October 24, 2016 at 20:05Hi A! It’s 1/2 cooked sweet potato, not potato, it was a mistake. Thanks for your comment!
Diana says
April 30, 2017 at 02:29Thanks for the recipe. Can’t wait to try it!
Iosune says
May 1, 2017 at 12:30Hi Diana! You’re so welcome 😀 I hope you like it!
Nina says
May 14, 2017 at 08:57Looks Devine and will definitely try it out 🙂 can I just ask, how big or how many grams is the recommended sweet potato?
Iosune says
May 15, 2017 at 17:40Hi Nina! I usually use medium or big sweet potatoes. Hope you like it!
★★★★★
Lisette says
August 28, 2017 at 23:09Made this today, definitely worthwhile. I didn’t have corn so i substituted with carrot which was okay too. I put in too much sweet potato but dang, it was tasty.
The links to your enchilada sauce and the vegan cheese are broken but I managed to at least make my own enchilada sauce which was delicious. Next time I am trying this recipe with a leafy green wrap (romana lettuce). I loved it right now but I missed a bit of crisp and freshness (I added some sliced cucumber on the side to compensate) Do you reckon that could be any good if you work the oven a bit differently? Don’t get me wrong, it was real nice as it was. It’s so addictive 🙂
Iosune says
September 18, 2017 at 12:33Hi Lisette! The links are not broken anymore, sorry for the inconvenience. You can bake it longer or at a higher temperature if you want. I’m so glad you liked it 🙂
Maranda Stamm says
December 17, 2017 at 08:51The link for the homemade cheese goes to the homemade enchilada sauce recipe instead.
Looks like a great recipe though that I am excited to try.
Maranda Stamm says
December 17, 2017 at 08:52I mean the link for the “vegan cheese recipe”
Iosune says
December 18, 2017 at 09:41Hi Maranda! Oops, it was a mistake. Thanks a lot for your comment 🙂 Hope you like it!
Danna says
October 8, 2018 at 04:05I loved this recipe, my husband even liked it and he doesn’t like sweet potatoes! We had to laugh at the measurement for how much potato though, because his parents gave us a home-grown one that was about the size of a duck. Needless to say I didn’t use half of that sweet potato! Delicious, thank you.
Iosune says
October 8, 2018 at 08:09Hi Danna! So glad you guys liked it 🙂 Have a nice day!
Shelaki says
December 30, 2018 at 20:27Awesome recipe! I made this for my carnivore family get-together and they loved it! The lime juice gives it a nice tang that offsets the somewhat gluey texture of the sweet potato. I added a dollop of cashew “cream cheese” into each tortilla but it would still be great without it.
One suggestion… Since everything else is measured out in volume and grams, giving the weight of the sweet potato would be very helpful – even an approximation – as the size of sweet potatoes varies so much.
Iosune says
December 31, 2018 at 09:45Hi Shelaki! Sounds great 🙂 Thanks a lot for your suggestion!