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Vegan Sweet Potato Black Bean Enchiladas

Loaded with seasoned sweet potatoes, protein-packed black beans, brown rice, and slathered in a flavorful enchilada sauce, these are the best vegan enchiladas! This dish will have everyone coming back for seconds!  
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 enchiladas
Calories 350kcal

Equipment

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

Ingredients

Roasted Sweet Potatoes -

Enchilada Filling -

Enchilada Toppings -

  • ¼ cup vegan shredded cheddar cheese (I used Violife cheese)
  • 1 small head romaine lettuce thinly sliced
  • 1 medium tomato diced
  • 1 medium avocado sliced
  • ¼ cup green onions sliced
  • ½ cup vegan sour cream
  • 2-3 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.
  • While the rice is cooking, chop the sweet potatoes into small 1-inch cubes. Arrange the sweet potatoes on a parchment-lined tray and drizzle 1-2 tbsp of vegetable broth over the potatoes (this will help the seasonings stick without using any oil). Sprinkle 1 tsp chili powder, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper over the sweet potatoes. Toss to coat each piece in the seasonings and then bake the potatoes for 20 minutes.
  • While the sweet potatoes are roasting, saute the diced onion in 3-4 tbsp of low-sodium vegetable broth in a large pan over medium heat until the onions are soft and translucent.
  • Add the minced garlic, 1 tbsp of chili powder, 1 tsp of smoked paprika, 2 tbsp of tomato paste, ¼ tsp of salt, and ¼ tsp black pepper to the pan. Add more vegetable broth if it gets too dry. Stir to combine and then let it cook for 2-3 minutes or until fragrant. 
  • Remove the pan from the heat until the sweet potatoes and rice are done cooking. Once everything is ready, add the roasted sweet 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 flour or corn tortillas (so they will roll without cracking) and fill each one with a heaping ½ cup of the sweet potato black bean 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 squeezed all 8 enchiladas into the dish (it might be a tight squeeze), pour the rest of the enchilada sauce over the top. If you want to add vegan cheese, do it now. Cover the dish with parchment paper and bake it for 25-30 minutes.
  • Use a thin spatula to get the enchiladas out of the casserole dish. Top each enchilada with thinly sliced romaine lettuce, diced tomatoes, avocado slices, thinly sliced green onions, vegan sour cream, and a drizzle of hot sauce. 

Notes

  • 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 paper while they bake to stop them from drying out. 
  • Store leftovers in an airtight container in the fridge for 3-5 days or you can freeze it for a future meal. 

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