Name: Easy Vegan Sweet Potato Black Bean Enchiladas
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 large sweet potato (~13 ounces) or 1/2 butternut squash, peeled (ends and seeds removed from the butternut squash) and diced (~2.5 cups when diced); 1/2 red onion, chopped; 1 large jalapeño, seeded, stemmed and diced (optional for added spice); 2 tablespoons olive oil; 1/2 batch my homemade taco seasoning (~2 tablespoons); 1 can low-sodium black beans, drained and rinsed; 1 batch homemade red enchilada sauce (or sub store-bought); 10-12 tortillas (I love Siete almond flour tortillas best); optional: store-bought or homemade vegan mozzarella cheese; drizzle of vegan sour cream; diced green onions; diced red onions; fresh cilantro; fresh lime wedges; diced avocado; jalapeño slices; Pico de Gallo (salsa fresca); Homemade vegan nacho cheese; Jalapeño chimichurri sauce

These Easy Vegan Sweet Potato Black Bean Enchiladas are incredibly flavorful and a total crowdpleaser! Featuring sweet potatoes, black beans and other delicious toppings, these enchiladas are also vegetarian, dairy-free and gluten-free. Make them in one pan for a flavorful weeknight meal filled with delicious Mexican food flavor.

Sweet Potato & Black Bean Enchiladas toped with vegan sour cream, sliced jalapeños, fresh cilantro leaves, diced red onion and green onion in a cast iron dish with a white background.

I have an enchilada stuffed bell pepper recipe and my favorite easy homemade enchilada sauce, but I've been wanting to add a more classic, nostalgic enchilada recipe for a long time! Well, they're finally here, and they were absolutely worth the wait.

These easy vegan sweet potato black bean enchiladas are total comfort food! They're filled with the most delicious, satisfying mix, and every one of your favorite Mexican food flavors can be added on top. Think guac, salsa, cilantro lime sauce and even vegan sour cream! This weeknight dinner can be made in one pan and it's a guaranteed hit with the whole family.

My Full Roundup of Cinco de Mayo Recipes!

Sweet Potato & Black Bean Enchiladas toped with vegan sour cream, sliced jalapeños, avocado, fresh cilantro leaves, diced red onion and green onion in a cast iron dish with a white background.

Ingredients

I kept the filling of these vegan sweet potato and black bean enchiladas pretty simple since the spiced and sweet potatoes are bursting with flavor on their own! You can add even more color and personalize each plate with toppings after the enchiladas are done cooking.

Sweet potato - I used one large sweet potato for this recipe. You could also sub butternut squash for a really delicious option.
Red onion - I love the way savory and flavorful red onion pairs with the brightness in the sweet potatoes.
Jalapeño - This is optional for added spice! I used an entire stemmed and seeded jalapeño. You can omit this entirely or just use a little bit.
Olive oil - You only need a splash to lightly coat the veggies before roasting!
Homemade taco seasoning - This taco seasoning blend will blow your mind. It is made with chili powder, cumin, maple sugar, garlic powder, onion powder, salt and pepper. It is the perfect balance of flavors and my go-to for Mexican flavor.
Black beans - Drain and rinse your beans so they're ready to toss into the filling!
Homemade enchilada sauce - You can use your favorite kind, but I personally love a homemade version! This lets you control the spice level to your preference and creates a delicious, gluten-free sauce.
Tortillas - My absolute favorites are the Siete brand. They're made with almond flour so they create a gluten-free enchilada that tastes incredible.
Homemade vegan mozzarella cheese - This is an optional enchilada filling but my whole family LOVES the addition! It's surprisingly easy to make your own plant-based cheese with this recipe.

Instructions

Preheat oven to 425˚F and prepare the homemade enchilada sauce (if not using store-bought).

Prepare the enchilada filling.

Diced sweet potatoes and onions in a cast iron baking dish before cooking.

Diced sweet potatoes and onions in a cast iron baking dish after cooking.

Add sweet potatoes, onions, jalapeño (if using), olive oil and taco seasoning to a large baking dish. Toss everything well and spread into one even layer.
Bake for 20 minutes, toss and bake again for another 20 minutes until the sweet potatoes (or butternut squash) are golden brown and fork tender.
Remove from oven and lower the oven temperature to 375˚F.
Add drained and rinsed black beans to the baking dish. Toss well to warm the beans and distribute them evenly.
Remove everything from the baking dish and place in a bowl. You can reuse the same baking dish for the enchiladas!

Assemble the enchiladas.

Black beans, sweet potatoes and onions on a tortilla with a white background.

A hand folding the tortilla around the enchilada filling.

Spread the enchilada sauce into one even layer directly in the empty baking dish (it's fine if the dish isn't perfectly clean from the roasted sweet potatoes).
Distribute some of the sweet potato and black bean mixture into an even line on the center of a tortilla.
Fold the two sides of the tortilla wrap into the center and let one side overlap the other to create a seam.
Place the rolled tortilla wrap seam-side down in the casserole dish (directly on top of the enchilada sauce).
Repeat this process with all 10-12 tortillas and fill the pan. It is okay if the enchiladas are touching each other.
Pour another cup of enchilada sauce overtop the rolled tortillas.
Top with vegan mozzarella cheese (if using).
Bake for 30 minutes until the tortillas are golden brown and crispy on the edges. If using the homemade vegan mozzarella cheese, broil for a couple minutes at the end to get the cheese to bubble.
Garnish with a drizzle of vegan sour cream and a sprinkle of cilantro, green onions and red onions. I also like to garnish with a couple slices of jalapeño and lime wedges. Have fun with it and make it your own!
Serve immediately and enjoy!

Sweet Potato Black Bean Enchiladas topped with jalapeños, radishes, avocado, onions and lime wedges.

Vegan Enchilada Toppings

While these enchiladas would be delicious on their own with the hearty, flavorful filling, I love to add toppings! Additions like guacamole, salsa, and vegan sour cream make any Mexican food dish even better. Plus, everyone at the table loves customizing their own plate.

Vegan Walnut Taco Meat - This would also be delicious added into the filling!
Chipotle Guacamole (Copycat Recipe!)
Easy Homemade Vegan Sour Cream
Jalapeno Chimichurri Sauce
Salsa Fresca (Pico de Gallo)
Homemade Vegan Nacho Cheese
Fresh chopped veggies: diced green onions, red onions, cilantro, lime wedges, avocado, and jalapeño would all be colorful AND delicious toppings.

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Helpful Tips

Place the tortillas seam-side down in the pan. If not, the tortillas will open up while in the oven and will make for a messy presentation. It will still be just as delicious though!
Serve up multiple toppings to allow for each person to customize their own enchiladas. This makes the dish both kid-friendly and fun!

How to Store and Reheat

Store leftovers in an airtight container once they have fully cooled to room temperature. It keeps for about 4 days and after that look for normal signs of spoilage. To reheat, bake in the oven for about 15 minutes until warm.

These enchiladas can be frozen for up to 3 months. I recommend letting them thaw in the refrigerator overnight before reheating.

All About Sweet Potatoes

Sweet potatoes just might be a vegan's best friend! Not only are they filling and taste incredible, but they provide immune-boosting vitamin A and C in addition to dietary fiber and potassium.

Sweet potatoes have similar calorie content to russet potatoes, but they offer more fiber and nutrients. One medium sweet potato offers almost 700% of your daily recommend intake of vitamin A, while russets offer none (source).

I eat sweet potatoes almost every single week! The simplest way to enjoy this veggie is my No-Fuss Seasoned Baked Sweet Potatoes.

All About Black Beans

As a Master Certified Health Education Specialist (MCHES), I'm fascinated by how food impacts our bodies! I even got a Master of Public Health (MPH) degree to learn more about the evidence-based ways that different foods support our overall wellness.

Black beans are one of those superhero foods that have an incredible positive impact! They're considered a legume and part of both the protein and vegetable food group. They also provide dietary fiber and important nutrients such as iron and zinc.

Since they absorb flavor so well, I love using them as a filling in tacos, enchiladas and soups! If you love this sweet potato and black bean combo (it's a winner every time!), check out my Sheet Pan Veggie Black Bean Tacos or Vegan Mexican Stuffed Sweet Potatoes. Also, for a complete list of black bean recipes check out my post on Pantry Staples that Do It All: Vegan Black Bean Recipes!

Sweet Potato Black Bean Enchiladas topped with jalapeños, radishes, avocado, onions and lime wedges in a black dish next to a half avocado, limes and diced onions in a dish.

Two enchiladas served on a white plate next to the baking dish full of additional enchiladas with a white background.

These enchiladas are vegan, vegetarian, dairy-free, gluten-free and soy free. They're the perfect weeknight dinner even if you're serving a group with food allergies! If you make these enchiladas, I hope you'll tag me on Instagram so I can see your delicious creations. You can also leave a review below, which is one of the best ways to support my business and keep delicious vegan recipes coming to the blog!

Easy Vegan Sweet Potato Black Bean Enchiladas (One-Pan!)