These Vegan Black Bean and Sweet Potato Enchiladas are going to level up your vegan dinner game! Made in one skillet, they are absolutely divine and a real showstopper!
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These one skillet vegan black bean and sweet potato enchiladas combine the best of everything you want in a home-cooked meal!
It’s no secret, enchiladas are incredible and one of the best Mexican dishes out there. However, they are also time consuming to traditionally make and as busy people, we don’t always have time for that.
This recipe is going to give you the enchiladas you love with less dishes, less time spent, but still incredible flavor.
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Why You’ll Love This Recipe
- Flavorful – with the aromatics, seasonings, and other ingredients that we build upon you end with a super flavorful side dish that you will love
- Restaurant Quality – you won’t be able to get over the layered flavors of this dish. It will have you feeling like you just stepped out of your favorite restaurant
- One Skillet – This is all made in one pot which means that it’s easy!
🥘Recipe Ingredients
Gather your ingredients!
- Black Beans – the protein in our dish is coming from beans. Beans are a great meat alternative, especially with the flavors and other ingredients in this dish
- Sweet Potatoes – sweet potatoes add nutrients and a filling component to the dish that helps stretch the meal and still be budget friendly
- Aromatics – we are using bell peppers, jalapeno peppers, onions and garlic as the base flavor for the dish.
- Corn – we’re adding corn because it goes perfectly with our other ingredients while stretching the meal a bit more.
- Spices – our spices are chili powder, cumin, smoked paprika, oregano, salt and pepper
- Enchilada sauce – we prefer our homemade red enchilada sauce for this recipe, but store bought can also be used
- Tortillas – corn tortillas are traditionally used in enchiladas, but you can also use flour, or your other favorite tortillas/wraps for these
- Cheese – we have made these enchiladas with vegan cheese shreds – like cheddar or pepper jack, but we also love using our cashew-based vegan queso or our nut free nacho cheese for alternatives that are less processed
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Black Beans – other beans could be pinto or refried beans
- Sweet Potatoes – yellow/yukon potatoes could also be used or you can do something like butternut squash
- Spices – you can also use taco
- Enchilada sauce – you can also use a green enchilada sauce if you prefer, alternatively, you can do something like salsa for a completely different taste
- Additions – other things you could add or switch up for your vegan enchiladas are tofu, jackfruit, mushrooms, cauliflower, seitan, rice, and spinach or kale
Recipe FAQs:
You’ll want to make sure you’re using a safe for your vegan cheese or our homemade vegan nacho cheese. And use corn tortillas. Otherwise, this recipe is allergen friendly!
Yes, make sure everything is completely cooled before storing in an freezer safe container. Alternatively, you can just make the filling and freeze that and then make the tortillas when ready. Thaw before baking.
Yes, this dish is good for 2-3 days after it’s made. We recommend not adding the fresh toppings on top until ready to eat. Store in a tightly sealed container in the fridge when not using.
Other Vegan Mexican-Inspired Recipes to Consider:
🥳 Get the Full Recipe
One Skillet Vegan Black Bean and Sweet Potato Enchiladas
Ingredients
- 2 tablespoon olive oil
- 2 small sweet potatoes, cut into small cubes about 0.5” (2 cups or 400g)
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 fresh jalapeño, minced (more or less to taste)
- 4 cloves garlic, minced
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 15 oz can black beans, drained and rinsed (1.5 cups or 260g)
- 15 oz can corn, drained and rinsed (1.5 cups or 250g)
- 1 Juice and Zest from Lime
- 2 ¼ cups enchilada sauce (590g)
- 6-8 tortillas (corn traditional, but can use flour*)
- 1 cup vegan queso (or 1 cup vegan cheese shreds*)
Instructions
- In a large pot over medium heat, add oil. Once heated, add in sweet potatoes and cook for 7-8 minutes or until fork tender but not mushy. Add peppers, onions, jalapeño, and garlic. Sauté for 2-3 minutes.
- Add seasonings and stir together to coat everything well. *If ingredients are sticking to your pot, you can add a tiny amount of vegetable stock and turn heat down.
- Add beans, corn, lime juice and lime zest. Stir together. Cook just until heated, about 1 -2 minutes. Remove ingredients to a bowl. Let cool for 10-15 minutes.
- Preheat oven to 350 degrees F (176C). In the same skillet, add half of the enchilada sauce. Lay a tortilla into the sauce, add a scoop of filling and roll up. Repeat until no more filling remains. Pour remaining enchilada sauce over the tortillas. If using cheese shreds, add them now. Bake for 10-15 minutes.
- Top with avocado slices, red onions, cilantro, and/or jalapeno slices if desired. If using vegan cheese sauce, add it here.
Notes
Video
Nutrition
Did you make and love this recipe?
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Made this for Cinco de Mayo. It was absolutely delicious! We have lots of leftovers, which is so exciting. Thanks as always for the fantastic recipes. You have made our journey to being vegans wonderful!!
You’re so welcome, we’re happy to be a part of your journey!
delicious!!! looking forward to do it again. You must do the queso cheese.
We agree!
Some of the best enchiladas we have ever had! Thank you!
wow, thank you!
I had to get in on these comments! My husband and I made this last night for our family, let say HELLO – Delish!! The whole family enjoyed this dish. We’ve been incorporating recipes similar to these for a while now, but what stood out amongst the rest was the ‘depth of flavor.’ I appreciate how yummy and easy this recipe was! We can’t wait to make it again…probably next week ;). Thank you for making these recipes available to us all!
I’m so glad that you were so happy with the recipe
Even better with mole sauce!
Nice!
Pretty great! Filling is pretty amazing and simple to make. The corn tortillas will definitely fall apart as they’re cooking, so if you care about being able to pick up a whole enchilada without the filling coming out then maybe use flour tortillas or home made corn tortillas. I made the enchilada sauce from scratch using a traditional recipe and it was pretty great, definitely too spicy for the people I was planning to make it for though so I might have to use a less authentic recipe or the store bought stuff. All around great week night recipe!
Hey! The corn tortillas should not fall apart. We’d suggest using a spatula to pick them up or cutting in half in the pan and there should be no problem with them staying together.
Do you add cheese to roll up med OR on top in oven???
Recipe updated for clarification – shreds before going in oven, sauce – after
how can you reduce the sodium?
Hi! We understand that it looks alarming. We’re using a program that is calculating based on averages and it’s not always correct. We did notice an error and fixed that, but it does still seem like a lot of sodium for an average meal. Here’s a few tips – make our homemade enchilada sauce (here: https://makeitdairyfree.com/red-enchilada-sauce/) with a low-sodium vegetable stock. Also – rinsing your beans or using a no salt added canned black bean (or making your own from dried) will definitely decrease the sodium. Hope this helps!