Sweet Potato Black Bean Enchiladas

Loaded with seasoned sweet potatoes, protein-packed black beans, and brown rice, these really are the best vegan enchiladas! This dish will have everyone coming back for seconds!  

This is one of my favorite easy dinners to make! The vegan enchiladas are so flavorful and they are loaded with vegetables and beans, so they're super filling and satisfying. Pile it high with lots of toppings and watch everyone gobble it up! It's an easy dish to make and it makes a large amount so you'll probably have enough for leftovers. Yay!

Why You'll Love It

• It's the perfect meal to make to shake up your Taco Tuesday routine!
• The enchiladas are loaded with whole foods and plant-based proteins!
• I like to use a store-bought jar of enchilada sauce to keep the recipe as easy as possible to assemble. Of course, you can make your own, but it's not necessary.
• The enchiladas are freezer-friendly, so you can make it in advance and then freeze it for a future meal. 

Ingredients & Substitutions

These delicious enchiladas are made with a combination of pantry staples and fresh ingredients. Here's everything you'll need to make the recipe + substitutions if necessary.

• Rice - I used brown, but you can use any variety of rice that you like. Farro or quinoa would be delicious too. If you need a low-carb option, you can use cauliflower rice. 
• Tortillas - I used flour tortillas, but corn tortillas are traditional.
• Enchilada Sauce - I used a jar of red sauce, but homemade is great too. You could also use green.
• Potatoes - I used diced sweet potatoes for the filling, but you can substitute butternut squash or russet potatoes in the enchiladas. 
• Dried Seasonings - Chili powder, paprika, cumin, garlic, onion, salt, and black pepper add so much flavor to the recipe!
• Onion & Garlic - I used fresh, but dried is fine to use too. Start with ½ teaspoon and add more to taste.
• Tomato Paste - This is my favorite tomato paste to use. I always to try to buy it in a glass jar because tomatoes are acidic.
• Beans - Black beans are my favorite to use for enchiladas, but pinto beans, great northern beans, chickpeas, or kidney beans would also be good options to use.
• Toppings - I like to load up the vegan enchiladas with lots of toppings like shredded lettuce, diced tomatoes, vegan cheese, salsa, guacamole, sliced green onions, pickled jalapeno slices, guacamole, and dairy-free sour cream.

How To Make It

(Please see the recipe card for exact ingredient amounts)

First, get the rice started cooking because it takes the longest to cook. While it's cooking, chop and season the sweet potatoes, and then bake them until tender. 

Meanwhile, saute the onion in a large pan until the onions are soft and translucent (Photo 1). Add the garlic, dried seasonings, and tomato paste to the pan, and let it cook for a few minutes (Photos 2 & 3).

Once the rice and potatoes are done cooking (Photo 4), add them along with the black beans to the pan with the onions (Photo 5). Stir to combine the filling (Photo 6). 

Pour a little bit of enchiladas sauce into a large casserole dish and spread it around to cover the entire bottom (Photo 7). Fill each tortilla with the mixture (Photo 8), roll it tightly, and place it seam side down into the dish. Repeat this step until you make all 8 enchiladas (photo 9). 

Pour the rest of the sauce over the enchiladas (Photo 10). Add vegan shredded cheese (Photo 11), cover the dish with parchment paper, and then bake it (Photo 12). 

Top each enchilada with romaine lettuce, tomatoes, avocado or guacamole, green onions, a drizzle of vegan chipotle mayo, dairy-free sour cream, and a drizzle of hot sauce. 

Recipe Variations

• Enchiladas Casserole - In a circular casserole dish, fill it with layers of sauce, a tortilla, a layer of the filling, and vegan shredded cheddar cheese. Repeat the layers until you run out of ingredients or space. Top it with cheese and bake it for 25-30 minutes. After you bake it, top with diced tomatoes, avocado slices, green onions, and shredded lettuce. 
• Salsa Verde - Use this delicious verde sauce instead of red.
• Jackfruit Enchiladas - Skip the sweet potatoes and use tender chunks of chipotle-seasoned jackfruit as the filling for the enchiladas instead! It's incredibly tasty! 
• Burritos - The filling can also be used to make a delicious vegan burrito!

What Goes With It?

The vegan enchiladas are very hearty and filling, so I usually pair it with a salad or a vegetable dish like creamy vegan broccoli salad, but you could also serve it with any of the following vegan side dishes.

• Vegan Ginger Sesame Coleslaw 
• Vegan Southwest Quinoa Bean Salad
• Vegan Lemon Tahini Zucchini Salad (Use lime juice instead of lemon juice in the dressing for complementary flavors)
• Vegan Cilantro Lime Salsa with Tortilla Chips

How To Store & Freeze It

Store leftover enchiladas in an airtight container in the fridge for 3 days.

If you want to prep a freezer meal, assemble the enchiladas in a large 9x13 freezer and oven safe dish but don't top it with vegan cheese or bake it yet. Put the enchiladas in the freezer for up to 2-3 months.  

When you're ready to reheat the vegan enchiladas, take the container out of the freezer and put it into the refrigerator for 24 hours to defrost. Top the casserole with vegan shredded cheese, cover it with parchment paper or foil, and then bake it at 350 degrees for 25-30 minutes or until it's hot all the way through.

Frequently Asked Questions

Expert Tips

• When buying tortillas, make sure to check the label for honey or lard because some tortillas contain those ingredients.
• Spread a layer of enchilada sauce on the bottom of the casserole dish before you add the filled enchiladas. Doing this will stop the enchiladas from sticking to the bottom and ripping when you take them out. 
• Cover the enchiladas with parchment or foil while they bake to stop them from drying out. 
• If you like it extra saucy, you'll need two jars of the enchiladas sauce so you can add more when reheating leftovers.

Want More Vegan Taco Tuesday Recipes?

• Vegan Taco Pasta Salad
• Vegan Walnut Quinoa Meat
• Vegan Salsa Stuffed Peppers
• Vegan Chipotle Jackfruit Tacos