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vegan black bean and sweet potato enchiladas in a skillet topped with red onions, jalapeno slices and avocado.
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5 from 1 vote

One Skillet Vegan Black Bean and Sweet Potato Enchiladas

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 4 people
Calories: 539kcal
Author: Andrew Bernard

Equipment

  • 10-12" oven safe skillet (or a large skillet and a 9x13 casserole dish)

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. Bake for 10-15 minutes.
  • Top with avocado slices, red onions, cilantro, and/or jalapeno slices if desired.

Notes

*Nutritional Facts are only estimates.  Utilize your at home brands for accuracy. 
Tortillas: may need more or less depending on the size tortillas you are using.  Corn tortillas are 6” typically and will hold less filling so need more, but larger flour tortillas would hold more and therefore need less
Cheese: You can use cheese shreds or use our vegan queso (cashew based) or vegan nacho cheese (no nuts).

Nutrition

Serving: 0.25dish | Calories: 539kcal | Carbohydrates: 93g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2254mg | Potassium: 1000mg | Fiber: 18g | Sugar: 21g | Vitamin A: 11856IU | Vitamin C: 58mg | Calcium: 153mg | Iron: 6mg