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 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 jalapeno, 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
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 1/3 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