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Cozy, simple, and delicious, vegan sweet potato black bean enchiladas. Roasted sweet potatoes, pan-cooked, garlicky black beans and kale, wrapped up in tortillas. Cooked with a simple homemade (or store-bought) enchilada sauce, and finally, topped with grated vegan cheese. All baked together, and ready to eat within 30 minutes. This easy meal is the perfect weeknight dinner, any day of the week when you’re craving Mexican food.
These vegan enchiladas are…
- a super simple, healthy dinner.
- made using one baking pan, one skillet, and within one hour.
- going to be your new favorite sweet potato recipe
Ingredients for vegan sweet potato black bean enchiladas…
- Sweet potatoes: Just a few, with the skin, peeled and cubed.
- Black beans: A tin of black beans, with the liquid drained. I also like to give the black beans a quick rinse too!
- Kale: Two handfuls of kale (aka 2 cups), with the stalks removed! If your kale leaves are pretty big, you can tear them up slightly.
- Onion + garlic: A whole yellow onion, sliced. And a few garlic cloves grated. Grating the garlic cloves will gift us with a more garlicky flavor!
- Tortillas: Flour tortillas or corn tortillas, use whatever you have at home! To make this recipe gluten-free, simply use gluten-free tortillas!
- Enchilada sauce: Store-bought or homemade! For my homemade version, you’ll need a few spices, tinned tomato, tomato paste, a red onion, garlic cloves, lemon juice, and some veggie stock.
- Dried spices: Ground cumin, salt, black pepper, and cayenne pepper (or chili powder).
- Fresh coriander: Aka fresh cilantro leaves to garnish this dish.
- Vegan cheeses: Grated vegan cheese, and some feta cheese to serve with. The feta cheese is optional, but it gives these vegan enchiladas a lovely creamy, tangy flavour.
- Avocado: Cubed avocado, tossed with a little lime juice, and chili powder for serving.
All about the veggie filling…
Start with peeling the skin off the sweet potatoes, and then cut them into cubes. Transfer to a baking sheet. Toss with the ground cumin, salt, black pepper, cayenne powder and olive oil. Bake together for 20-30 minutes or until the potatoes are fork tender. You’ll also need to mix the sweet potato mixture once it hits the 15-minute mark, to prevent burning!
And while the sweet potato cubes bake, make the garlicky black beans and kale. In a large skillet, add a little olive oil, and heat over medium-high heat. Add in the sliced onions and cook for a few minutes or until they become translucent. Mix in the garlic, and cook for a few seconds. Add in the drained black beans and kale. Mix together until everything is well combined, and cook for a few minutes or until the kale softens up.
Transfer the garlicky black bean kale mixture to the cooked sweet potatoes. Mix together. And just like that – the filling is ready!
How to make the homemade red enchilada sauce…
To save some time, you can of course use a jar of store-bought enchilada sauce or even salsa verde! But if you want a little more wholesome recipe, make my homemade enchilada sauce! Best part? You can make the sauce ahead of time, and keep it stored in the fridge for 2-3 days.
Start by heating a dash of oil in a pan over medium heat, and add the onion, and grated garlic. Cook for a minute or until the onion is translucent. Mix in the tinned tomatoes and tomato puree (aka tomato paste). Along with ground cumin, chili powder, salt and black pepper. Cook for 1-2 minutes. Then, pour in the vegetable stock. Bring to a boil, and simmer for a minute. Allow it to cool slightly before blending until smooth.
Baking the sweet potato enchiladas…
In the same skillet the garlicky black beans were made in, add 1 cup of the enchilada sauce to the bottom of the pan. If you didn’t use a skillet, use a casserole dish for this baking step. Next, in the center of each tortilla add 1/5 of the filling. Tightly roll up the tortilla, and place it into the sauced skillet. Repeat with the 4 remaining tortillas. At this point, if you have any extra filling, just place it over the tortillas. Pour the remaining enchilada sauce over the tortillas, and top with the grated vegan cheese.
The secret to perfectly melted vegan cheese is sprinkling the grated cheese with a little bit of water. Bake together for 30-35 minutes or until nice and bubbly.
On the top of the enchiladas, add vegan feta cheese, avocado slices or cubes, loads of fresh coriander, and even some chopped green chiles for additional heat.
Once you try this veggie enchiladas recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
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Ingredients
- 2–3 tbsp olive oil
- 2–3 sweet potatoes (cubed)
- 1x400g tinned black beans (drained and rinsed)
- 1 onion (sliced)
- 2 cups kale
- 2–3 garlic cloves (grated)
- 1 tsp cumin powder
- 1/2–2 tsp cayenne powder (depends on how spicy your enchilada sauce is!)
- salt and black pepper (to taste)
- 400 ml enchilada sauce (*homemade version in notes)
- 5 medium tortillas
- 1–2 cups grated vegan cheese
- avocado, fresh coriander leaves, green chilies (for serving)
Instructions
- Roast: Pre-heat oven to 200°C/390°F. In a large baking tray, add the cubed sweet potatoes and toss with cumin powder, salt, black pepper, and 1 tbsp olive oil. Bake for 20 minutes or until sweet potatoes are fork tender.
- In a large skillet, heat 1 tbsp of oil over medium heat. Add in the sliced onions and cook until slightly golden. Mix in grated garlic, and then the black beans and kale. Cook for 5 minutes or until the kale has wilted. Transfer the mixture to the baked sweet potatoes, and give it a quick mix.
- Bake: Into the same skillet (or a baking dish), add in the enchilada sauce, reserving 3/4 cup. Stuff the sweet potato black bean filling into the tortillas. Carefully transfer into the sauced skillet. Add any remaining filling over the wrapped tortillas. Pour that reserved 3/4 cup of enchilada sauce. Top with vegan cheese (sprinkle it with a little water for perfectly melted vegan cheese!!), and bake for 30-35 minutes! Serve with avocado, fresh coriander leaves, and a little vegan feta cheese. Enjoy!
Notes
Enchilada sauce:
Heat 1 tbsp of oil in a pan, add the 1 onion, and 2 grated garlic cloves. Cook until onions become translucent. Add in 3/4 tinned tomato puree, 1 tbsp tomato puree, salt, black pepper, 1 tsp cumin powder and 1 tsp chili powder. Cook for 5 minutes. Add 1/2 tsp brown sugar, juice from half a small lemon and 200ml veggie stock (made with 1 stock cube). Cook for a further 5 minutes. Allow to cool, then blend until smooth.
Nutrition
- Calories: 580
