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Weeknight Vegan Enchiladas

Easy Vegan Sweet Potato Black Bean Enchiladas


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5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 enchiladas 1x
  • Diet: Vegan

Description

Make these Easy Vegan Sweet Potato Black Bean Enchiladas in one pan for a flavorful weeknight meal filled with delicious Mexican food flavor!


Ingredients

Scale

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 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

For the enchiladas:

Garnish Ideas


Instructions

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.

Prepare the enchilada filling.

  1. Add sweet potatoes, onions, jalapeño (if using), olive oil and taco seasoning to a large baking dish (I prefer a cast-iron baking dish). Toss everything well and spread into one even layer.
  2. 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.
  3. Remove from oven and lower the oven temperature to 375˚F.
  4. Add drained and rinsed black beans to the baking dish. Toss well to warm the beans and distribute them evenly.
  5. Remove everything from the baking dish and place in a bowl. You can reuse the same baking dish for the enchiladas!

Assemble the enchiladas.

  1. 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).
  2. Distribute 1/3 cup of the sweet potato and black bean mixture into an even line on the center of a tortilla.
  3. Fold the two sides of the tortilla wrap into the center and let one side overlap the other to create a seam.
  4. Place the rolled tortilla wrap seam-side down in the casserole dish (directly on top of the enchilada sauce).
  5. Repeat this process with all 10-12 tortillas and fill the pan. It is okay if the enchiladas are touching each other.
  6. Pour another cup of enchilada sauce overtop the rolled tortillas.
  7. Top with vegan mozzarella cheese (if using).
  8. 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.
  9. 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!
  10. Serve immediately and enjoy!

Notes

Make a full batch of the homemade taco seasoning if you plan to make my homemade enchilada sauce.

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.

  • Prep Time: 10
  • Cook Time: 60
  • Category: Entree
  • Method: Oven
  • Cuisine: Mexican