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Home » Entree » Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas

By Stacey Homemaker on July 19, 2023 11 Comments

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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!  

Two enchiladas on a white plate with a fork on a dark background.

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).

A photo collage showing how to make the enchilada filling in a few easy steps.

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). 

A photo collage showing how to make enchiladas in a few easy steps.

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
A white plate holding two enchiladas and a fork on a dark background.

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.

A fork underneath an enchilada that's been cut into on a white plate.

Frequently Asked Questions

Can I make enchiladas without putting the tortillas in oil?

Yes, you can. I like to warm them up in the microwave until they warm so they're pliable and easy to roll without cracking.

Can I make it in advance?

Yes, you can assemble the enchiladas 1-2 days in advance, cover it, and store it in the fridge. Wait to add the enchilada sauce and cheese until right before you're ready to bake the enchiladas so they don't get soggy. 

What can I substitute for cheese in enchiladas?

This vegan nacho cheese is an excellent substitute and I've used it as a topping for these vegan enchiladas many times.

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

Sweet Potato Black Bean Enchiladas

Loaded with seasoned sweet potatoes, protein-packed black beans, and brown rice, these really are the best vegan enchiladas!
4.79 from 14 votes
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8 enchiladas
Calories: 350kcal
Author: Stacey Eckert

Equipment

  • Large Baking Tray
  • Large Pan
  • Large 9x13 Casserole Dish

Ingredients

  • ½ cup uncooked brown rice
  • 8 tortillas corn or flour
  • 2 cups enchilada sauce

Roasted Sweet Potatoes -

  • 2 medium sweet potatoes chopped
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Enchilada Filling -

  • 1 medium red onion diced
  • 3 large garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • (1) 14 oz can black beans rinsed and drained

Enchilada Toppings -

  • ¼ cup vegan shredded cheddar cheese (I used Violife cheese)
  • 1 small head romaine lettuce thinly sliced
  • 1 tomato diced
  • 1 avocado sliced
  • ¼ cup green onions sliced
  • ½ cup vegan sour cream
  • 2 tbsp hot sauce

Instructions

  • Preheat the oven to 400 degrees.
  • Cook the brown rice according to package instructions. Get the rice cooking first because it takes the longest to cook and you can work on the other steps while the rice is cooking. When it's done, take the rice off the heat and set it aside.

Roasted Sweet Potatoes -

  • While the rice is cooking, chop the sweet potatoes into small 1-inch cubes. Place them on a parchment-lined tray and sprinkle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper over the potatoes. Toss to coat each piece in the seasonings and then bake for 20 minutes.

Enchilada Filling -

  • While the potatoes are roasting, saute (with oil or broth) the diced onion in a large pan over medium heat until they are soft and translucent.
  • Add the minced garlic, tomato paste, chili powder, smoked paprika, salt, and black pepper to the pan. Stir to combine and then let it cook for 2-3 minutes or until fragrant. 
  • Once everything is ready, add the roasted potatoes, cooked brown rice, and black beans to the pan with the onions. Mix everything together.
  • Reduce the oven temperature to 350 degrees. 
  • Pour ¼ cup of enchilada sauce into a large casserole dish and spread it around to cover the entire bottom of the casserole dish.
  • Warm 8 tortillas and fill each one with a heaping ½ cup of the filling. Roll the tortilla up and then place it seam side down into the casserole dish. Repeat until you run out of filling. 
  • Once you’ve placed all 8 enchiladas into the dish (it might be a tight squeeze), pour the rest of the sauce over the top. If you want to add vegan cheese, do it now. Cover the dish with parchment paper or foil and bake it for 25-30 minutes.
  • Top the enchiladas with thinly sliced romaine lettuce, diced tomatoes, avocado slices, thinly sliced green onions, vegan sour cream, and a drizzle of hot sauce. 

Notes

  • Store leftovers in an airtight container in the fridge for 3 days or you can freeze it for 2-3 months. 

Nutrition

Serving: 1enchilada | Calories: 350kcal | Carbohydrates: 51g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Potassium: 758mg | Fiber: 9g | Sugar: 11g | Vitamin A: 16205IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

More Vegan Entrees

  • Pumpkin Sweet Potato Soup (Dairy-Free)
  • Vegan Italian Sausage and Peppers Recipe
    Vegan Sausage and Peppers with Rice
  • High-Protein Vegan Burrito
  • Roasted stuffed tomatoes that are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free.
    Pesto Quinoa Stuffed Tomatoes

Reader Interactions

Comments

  1. Linda Oliver

    December 25, 2023 at 7:17 pm

    5 stars
    Very good flavor, will make again

    Reply
  2. Jamie

    September 23, 2020 at 4:18 pm

    5 stars
    This was SO DELICIOUS!!!! My whole family loved it! I roasted extra sweet potatoes With the seasoning thinking I would save them....my son and I ate them off of the baking sheet while I was assembling the enchiladas like they were candy!! I also sampled quite a bit of the completed filling as I was assembling the enchiladas. I was almost too full to eat the completed dish!! Thanks for a great recipe!!

    Reply
    • Stacey Homemaker

      September 24, 2020 at 9:07 pm

      Hi Jamie! I'm so glad you and your family enjoyed the recipe! Thank you for letting me know =)

      Reply
  3. Victoria

    April 20, 2017 at 1:36 am

    5 stars
    Thank you! I made these with chicken tonight! So good! And a big hit with the family! 🙂

    Reply
    • Stacey Homemaker

      April 20, 2017 at 9:21 am

      Hi, Victoria! Thank you so much for taking the time to comment and let me know that you and your family enjoyed the enchiladas! It's one of our family favorite recipes too =) Have a lovely day!!

      Reply
      • Victoria

        January 16, 2018 at 10:41 pm

        5 stars
        This time I made them with sweets potatoes. Still delish! Nice balance of sweet and savory. Thank you!

      • Stacey Homemaker

        January 20, 2018 at 3:44 pm

        Awesome! I'm glad you liked the recipe!

  4. Joscelyn | Wifemamafoodie

    June 15, 2016 at 4:44 pm

    This looks AH-mazing, Stacey! We just love anything Mexican inspired and enchiladas are one of my favorites! I used to make this white chicken enchilada dish too. It was stuffed with cream cheese, had a sour cream sauce, and more cheese on top ? It was sooo bad, but did taste good, lol! Since we don't eat dairy much anymore I will definitely be making these! They sound super delicious with rice, beans, and sweet potatoes inside! Seriously, you're so creative! What a perfect, filling and healthy meal!

    Reply
    • Stacey Homemaker

      June 20, 2016 at 6:49 pm

      Thank you so much, Joscelyn! That's how I used to make enchiladas too until I started thinking about how bad it was for us. Ugh. I'm very happy with this substitution! We both love these enchiladas and don't feel like we're missing anything at all!

      Reply
  5. Kaia

    June 15, 2016 at 3:10 pm

    They seem like a perfect mid week dinner! Quick healthy and delicious!

    Reply
  6. candy

    June 10, 2016 at 8:19 am

    Something new to try soon, love sweet potatoes.

    Reply
4.79 from 14 votes (10 ratings without comment)

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