These Easy Vegan Sweet Potato Black Bean Enchiladas are vegetarian, dairy-free, and gluten-free, but thanks to sweet potatoes, black beans, and delicious toppings they're also totally flavorful and satisfying! Make them in one pan for a flavorful weeknight meal filled with delicious Mexican food flavor.
I have an Enchilada Stuffed Bell Pepper recipe on my blog, 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, and even vegan sour cream! This weeknight dinner can be made in one pan and it's a guaranteed hit with the whole family.
Easy Vegan Enchilada Ingredients
I kept the filling of these Vegan Sweet Potato & 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.
- Jalapeno - This is optional for added spice! I used an entire stemmed and seeded jalapeno. 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 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 vegan cheese with this recipe.
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.
Vegan Enchilada Toppings
While just 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 jalapeno would all be colorful AND delicious toppings.
These Easy Vegan Enchiladas are 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!
More Vegan Mexican Food Favorites
- Sheet Pan Veggie Black Bean Tacos
- Vegan Mexican Quinoa Salad
- Easy Vegan Black Bean Soup
- Vegan Mexican Stuffed Sweet Potatoes
- Mexican Veggie Burrito Bowls
- Sheet Pan Vegan Nachos
- Easy Vegan Baked Taquitos
- Spanish Rice and Beans
- Easy Vegan Tostadas with Refried Beans
- Creamy Mexican Casserole with Black Beans, Quinoa, and Bell Peppers (Gluten-Free)
- Vegan Enchilada Stuffed Bell Peppers
- One-Pan Mexican Quinoa and Black Beans
Make these Easy Vegan Sweet Potato Black Bean Enchiladas in one pan for a flavorful weeknight meal filled with delicious Mexican food flavor!
For the enchilada filling:
- 1 large sweet potato (~13 ounces) or ½ butternut squash, peeled (ends and seeds removed from the butternut squash) and diced (~2.5 cups when diced)
- ½ red onion, chopped
- 1 large jalapeno, seeded, stemmed and diced (optional for added spice)
- 2 tablespoons olive oil
- ½ batch my Homemade Taco Seasoning (~2 tablespoons)
- 1 can low-sodium black beans, drained and rinsed
For the enchiladas:
- 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
- Preheat oven to 425 degrees Fahrenheit. Prepare the homemade enchilada sauce ahead of time (or prepare it once you get the enchilada filling in the oven). Alternatively you can use store bought enchilada sauce.
- For the enchilada filling: Add sweet potatoes, onions, jalapeno (if using), olive oil and 1.5 tablespoons of taco seasoning to a large baking dish. I like to use my cast iron baking dish for a nice sear. Toss everything well and spread into one even layer. Bake for 20 minutes, toss and bake again another 20 minutes until sweet potatoes (or butternut squash) are golden brown and fork tender. Remove from oven and lower the oven temperature to 375 degrees Fahrenheit. 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 this same baking dish for the enchiladas.
- To assemble the enchiladas, place 1 cup of enchilada sauce directly in the empty baking dish. It is okay if it isn't perfectly clean from the roasted sweet potatoes. Spread the enchilada sauce into one even layer. Next, place ⅓ cup of the sweet potato black bean mixture into a tortilla shell. Spread into an even line down the center. 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 up tortilla wrap seam side down in the casserole dish (directly on top of the enchilada sauce). Repeat with all 10-12 tortillas and fill the pan. It is okay if the enchiladas are touching. Pour another cup of enchilada sauce overtop the rolled tortillas. If using mozzarella cheese add now. Bake for 30 minutes until tortillas are golden brown and crispy on the edges. If using homemade vegan mozzarella cheese broil for a couple of minutes at the end to get the cheese to bubble.
- Serve enchiladas while hot with garnish ideas listed above. I love a generous 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 jalapeno and lime wedges. Have fun with it and make it your own. Enjoy with a fork and knife.
- Store leftovers in an airtight container once they have fully cooled to room temperature. Keeps for about 4 days and after that look for normal signs of spoilage.
For the. taco seasoning you can make the full batch if you plan to make my homemade enchilada sauce.
- Prep Time: 10
- Cook Time: 60
- Category: Entree
- Method: Oven
- Cuisine: Mexican
Keywords: vegan enchiladas