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Sweet Potato & Black Bean Enchiladas

Irresistibly Easy Sweet Potato & Black Bean Enchiladas

These Sweet Potato & Black Bean Enchiladas are a wholesome and flavorful dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Vegan
Servings 4 enchiladas
Calories 300 kcal

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Baking sheet
  • Microwave

Ingredients
  

For the Filling

  • 2 cups diced Sweet Potatoes Roast until soft
  • 1 medium Red Onion Can substitute with yellow or white onions
  • 2 cloves Garlic Fresh is preferable, but garlic powder can also be used
  • 1 can Black Beans Use canned for convenience
  • 1 teaspoon Ground Cumin Can substitute with coriander
  • 1 teaspoon Smoked Paprika Substitute with regular paprika if needed
  • 1 teaspoon Hot Chili Powder Adjust to taste or omit for milder dish

For Assembly

  • 2 cups Enchilada Sauce Ensure it's vegan if store-bought
  • 8 small Tortilla Wraps Choose between flour or corn
  • 1 cup Vegan Cheddar Cheese Nutritional yeast serves as a lighter alternative

For Garnishing

  • 1/4 cup Fresh Coriander Sprinkle before serving
  • 1 medium Avocado Optional creamy element
  • 2 tablespoons Green Chillies Adjust based on spice tolerance
  • 1 whole Lime Essential for serving

Instructions
 

Preparation

  • Preheat the oven to 180°C (350°F).
  • Roast diced sweet potatoes with oil, salt, and pepper on a baking sheet for 20-25 minutes until tender.
  • Sauté chopped red onion in a skillet with a splash of oil for 5 minutes. Add minced garlic and cook for another minute.
  • Combine black beans, ground cumin, smoked paprika, and hot chili powder with the sautéed onions and garlic.
  • Mix in the roasted sweet potatoes and enchilada sauce, stirring until well combined.
  • Warm tortilla wraps in the microwave for 20-30 seconds.
  • Spread a thin layer of enchilada sauce in a baking dish. Fill each tortilla with about 2 tablespoons of the filling and roll tightly.
  • Arrange rolled tortillas seam-side down in the dish, pour the remaining sauce over the top, and sprinkle with vegan cheddar cheese.
  • Bake for 20-25 minutes until bubbly and golden.
  • Garnish with fresh coriander, avocado, lime wedges, and green chillies before serving.

Notes

These enchiladas can be assembled in advance and refrigerated overnight (unbaked) for quick dinner prep.
Keyword comfort food, easy recipes, Healthy Dinner, plant-based, Sweet Potato & Black Bean Enchiladas, vegan enchiladas