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Sweet Potato Black Bean Enchiladas

These Vegan Enchiladas are loaded with hearty sweet potatoes and black beans, and topped with the easiest homemade enchilada sauce. The filling cooks in a single skillet for a comforting vegetarian meal!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 463 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Enchilada Filling
  • 1 tablespoon olive oil
  • 1 small red onion , chopped
  • 2 garlic cloves , minced
  • 1 teaspoon ground cumin
  • 1 (15 oz.) can diced tomatoes with green chilies
  • 1 medium sweet potato , peeled and cut into 1/2-inch pieces
  • 1 teaspoon fine sea salt
  • 1 (15 oz.) can black beans (reserve a 1/4 cup for sauce)
Enchilada Sauce
  • 16 ounces salsa
  • 1/2 teaspoon ground cumin
Assembly
  • 8 to 10 tortillas (7-inch or similar)
  • 1 batch Vegan Nacho Cheese Sauce (optional topping)
  • 1/2 avocado (optional topping)
  • fresh cilantro (optional topping)

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF. Heat the olive oil in a large skillet over medium-high heat, and saute the onion until softened, about 5 minutes. Add in the garlic and cumin, and stir until fragrant, about one more minute.
  2. Add the diced tomatoes and green chilies to the pan (do not drain-- you want the juices here!), along with the sweet potatoes, salt, and most of the drained and rinsed black beans. Be sure to save a 1/4 cup of beans for the enchilada sauce. Stir well, and bring the mixture to a simmer. Lower the heat, and cover the pan to let the sweet potatoes cook until they are easily mashed with a fork, about 15 to 20 minutes.
  3. While the filling is cooking, prepare the enchilada sauce. Add the reserved 1/4 cup of black beans to a blender, along with the salsa and cumin. Blend until smooth, then pour 3/4 cup of the sauce into the bottom of a 9-by-13-inch baking dish.
  4. When the sweet potatoes are tender, use a fork to mash them, so the filling will stick together well. If you're using a corn or cassava tortilla, heat a dry skillet over medium heat. Place a tortilla on the skillet for 15 to 30 seconds on each side, so it's easy to roll. (They will break if you don't do this first!)
  5. Add some of the filling to the center of the warm tortilla, then roll it up and place the roll in the prepared pan, seam-side-down. Repeat with the remaining tortillas and filling, warming up each tortilla as you go so its easy to roll. (You can skip heating them if you use flour tortillas, as they don't tear too easily.)
  6. Pour the rest of the enchilada sauce over the top of the rolled-up tortillas, and spread it out evenly so the shells are covered. Bake at 350ºF for 25 to 30 minutes.
  7. While the enchiladas are baking, you can prepare the optional toppings, including the vegan nacho cheese sauce, if you'd like a creamy topping. When the enchiladas are done cooking, let them cool for 5 minutes, then serve warm with the toppings. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Notes

  • Nutrition information is for 2 tortilla roll ups, with sauce, but without the optional toppings. This will vary greatly based on the type of tortilla you use, so it's just an estimate and not a guarantee.

Nutrition Information

Calories 463kcal (23%) Carbohydrates 77g (26%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 2246mg (94%) Potassium 1308mg (37%) Fiber 16g (64%) Sugar 13g (26%) Vitamin A 8731IU (175%) Vitamin C 21mg (23%) Calcium 203mg (20%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 463

% Daily Value*

Calories 463kcal 23%
Carbohydrates 77g 26%
Protein 16g 32%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 2246mg 94%
Potassium 1308mg 28%
Fiber 16g 64%
Sugar 13g 26%
Vitamin A 8731IU 175%
Vitamin C 21mg 23%
Calcium 203mg 20%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.