Vegan Black Bean Sweet Potato Enchiladas

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Indulge in a burst of flavor with these Vegan Black Bean Sweet Potato Enchiladas, where the heartiness of black beans and the sweetness of sweet potatoes come together in a deliciously satisfying, plant-based twist on a classic dish.

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Vegan Black Bean Sweet Potato Enchiladas

Savor the goodness of a plant-based feast with these Vegan Black Bean Sweet Potato Enchiladas! This wholesome and flavorful dish brings together the richness of black beans, the sweetness of roasted sweet potatoes, and the perfect blend of spices, all wrapped in a warm tortilla and smothered with dairy-free cheese and in a delectable vegan enchilada sauce. Whether you’re embracing a plant-powered lifestyle or simply seeking a delicious meat-free option, these enchiladas are a delightful journey for your taste buds. Get ready to experience the magic of a satisfying plant-based enchilada dinner that’s both wholesome and utterly delicious.

Vegan Black Bean Sweet Potato Enchiladas

Vegan Black Bean Sweet Potato Enchiladas

Ingredients needed:
2-3 tbsp Olive oil (plus more for drizzling)
2 sweet potatoes, peeled and cubed
Salt to taste
1 small yellow onion, diced
3 garlic cloves, diced
1 15.5 oz can black beans, drained and rinsed
2 tsp cumin
1 cup enchilada sauce
5 flour tortillas
3/4 cup vegan shredded cheese
Garnish- fresh cilantro and diced avocado

Directions:

Vegan Black Bean Sweet Potato Enchiladas

Preheat your oven to 375°F (190°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the preheated oven for 20 minutes (flipping once)or until they are tender.

Vegan Black Bean Sweet Potato Enchiladas

In a large skillet, sauté the diced onion and garlic in olive oil until softened. Add the black beans, cumin, sweet potatoes and 1/2 cup of enchilada sauce. Mix well and cook for an additional 2-3 minutes.

Vegan Black Bean Sweet Potato Enchiladas

Grease a casserole dish. Place a few generous scoops of the filling onto each tortilla, roll them up, and place them seam side down in a baking dish. Pour the enchilada sauce over the rolled tortillas, making sure they are well coated. Sprinkle with vegan shredded cheese.

Cover the baking dish with foil and bake in the preheated oven at 375 degrees for 20 minutes, or until the enchiladas are heated through.

Garnish the enchiladas with chopped cilantro and sliced avocado. Serve and enjoy!

As you indulge in the savory goodness of these Vegan Black Bean Sweet Potato Enchiladas, relish the delightful flavors that plant-based living has to offer. From the wholesome blend of black beans and sweet potatoes to the zesty enchilada sauce, every bite is a celebration of plant-based dining. Enjoy this satisfying meal, and may it inspire more plant-powered culinary adventures in your kitchen. Here’s to nourishing your body and soul!

Vegan Black Bean Sweet Potato Enchiladas

Gina
Indulge in a burst of flavor with these Vegan Black Bean Sweet Potato Enchiladas, where the heartiness of black beans and the sweetness of sweet potatoes come together in a deliciously satisfying, plant-based twist on a classic dish.
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Servings 5 enchiladas

Ingredients
  

  • 2-3 tbsp olive oil (plus more for drizzling)
  • 2 sweet potatoes, peeled and cubed
  • salt to taste
  • 1 small yellow onion, diced
  • 3 garlic cloves, diced
  • 1 15.5 oz can black beans, drained and rinsed
  • 2 tsp cumin
  • 1 cup enchilada sauce
  • 5 flour tortillas 
  • 3/4 cup vegan shredded cheese
  • Garnish- fresh cilantro and diced avocado

Instructions
 

  • Preheat your oven to 375°F (190°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the preheated oven for 20 minutes (flipping once)or until they are tender.
  • In a large skillet, sauté the diced onion and garlic in olive oil until softened. Add the black beans, cumin, sweet potatoes and 1/2 cup of enchilada sauce. Mix well and cook for an additional 2-3 minutes. 
  • Grease a casserole dish. Place a few generous scoops of the filling onto each tortilla, roll them up, and place them seam side down in a baking dish. Pour the enchilada sauce over the rolled tortillas, making sure they are well coated. Sprinkle with vegan shredded cheese.
  • Cover the baking dish with foil and bake in the preheated oven at 375 degrees for 20 minutes, or until the enchiladas are heated through. 
    Garnish the enchiladas with chopped cilantro and sliced avocado. Serve and enjoy
Keyword Vegan
Tried this recipe?Let us know how it was!
Vegan Black Bean Sweet Potato Enchiladas
Vegan Black Bean Sweet Potato Enchiladas

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Did you try this recipe? I’d love to see the results! If you enjoyed making these Vegan Black Bean Sweet Potato Enchiladas, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking


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