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overhead view of sweet potato black bean enchiladas topped with avocado crema, vegan sour cream, pickled red onions, and lime wedges.
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5 stars (6 ratings)

Sweet Potato Black Bean Enchiladas

These Sweet Potato Black Bean Enchiladas are smothered in homemade vegan enchilada sauce, stuffed with seasoned veggies and beans, and topped with avocado crema. The ultimate vegan comfort food!
Prep Time40 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Mexican-inspired
Servings: 6 servings
Calories: 481kcal
Author: Nora Taylor

Ingredients

Easy Homemade Enchilada Sauce

  • 3 tablespoons olive oil or water for oil-free
  • 3 tablespoons all-purpose flour or GF flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar

Enchilada Filling

  • 2 tablespoons olive oil divided
  • 2 medium sweet potatoes peeled and cut into 1/2 inch chunks (3 cups)
  • 1 small sweet onion diced
  • 4 cloves garlic minced
  • 3 cups chopped kale
  • 1/4 cup water
  • 15 ounces black beans drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup of the homemade enchilada sauce
  • 1/2 teaspoon salt or to taste

Avocado Crema

  • 2 medium ripe avocados
  • 1/2 cup plain dairy-free yogurt
  • 1 clove garlic minced
  • 2 tablespoons fresh lime juice
  • 2-3 tablespoons chopped cilantro
  • 1/4 teaspoon salt or to taste

The Rest

US Customary - Metric

Instructions

Make the Enchilada Sauce

  • Add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and broth ready and nearby.
  • In a small-medium pot over medium heat, warm the olive oil (or water). Once warm, pour in the dry ingredients and whisk constantly for about a minute. Now whisk in the tomato paste, then slowly pour in the broth, whisking constantly.
  • Bring to a boil, then lower heat and simmer gently for 5 minutes, whisking frequently to remove any lumps. It should thicken a little bit. Remove from heat and whisk in the vinegar. Taste; add more salt as needed. Set aside.

Make the Enchilada Filling

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Add the sweet potato chunks to the baking sheet and drizzle with a tablespoon of olive oil (or use spray olive oil to lightly coat in oil). Sprinkle with a few shakes of salt and pepper, then roast in the oven for 20-25 minutes, until fork-tender and golden on the edges. Remove from the oven and set aside.
  • In a large skillet over medium heat, warm the other tablespoon of olive oil. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic and cook for 1 more minute, until fragrant.
  • Add the chopped kale and water to the skillet, and place the lid on the pot. Allow the kale to steam and soften for 5-10 minutes. If there is still a lot of water in the skillet, remove the lid and turn up the heat until the water mostly evaporates.
  • Stir in the drained and rinsed black beans, spices, the roasted sweet potatoes and 1/2 cup of the enchilada sauce. Add salt to taste. Remove from heat and set aside.

Assemble Enchiladas and Bake

  • Reduce the oven temperature to 375 degrees F. Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13 inch casserole dish.
  • Wrap 5 tortillas at a time in a damp paper towel and microwave for 30 second to 1 minute to soften; this makes them much easier to roll.
  • Fill each tortilla with a scoop of the filling. Roll and place in the prepared dish, seam side down. Repeat until you have used all of the tortillas and filling. (If you have extra filling, it's delicious on top of the enchiladas or all by itself!)
  • Pour the rest of the enchilada sauce on top of the rolled enchiladas and bake, uncovered, for 20-25 minutes, until bubbly.

Make the Avocado Crema and Serve

  • While the enchiladas cook, make the avocado crema. You could also make this the day before and store in the refrigerator until ready to serve.
  • Halve the avocados and remove the pits. Scoop out all the flesh and add to a food processor.
  • Add the rest of the ingredients and process until smooth. Taste; add more salt, cilantro or lime juice as desired.
  • Once the enchiladas are done, top with the avocado crema and any additional toppings such as chopped cilantro, Vegan Sour Cream, Pickled Red Onions and lime wedges.

Notes

  1. Gluten free - Use gluten free corn tortillas and gluten free flour in the enchilada sauce.
  2. Store leftover enchiladas in the refrigerator for up to 4 days. They freeze well, but without the avocado crema.

Nutrition

Serving: 1of 6 servings | Calories: 481kcal | Carbohydrates: 74g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 464mg | Potassium: 1176mg | Fiber: 19g | Sugar: 8g | Vitamin A: 12909IU | Vitamin C: 25mg | Calcium: 152mg | Iron: 4mg