Vegan Sweet Potato & Black Bean Enchiladas
These enchiladas are comfort food at its finest. Sweet roasted potatoes bring natural sweetness, while black beans add protein and heartiness. Rolled in tortillas, smothered with enchilada sauce, and baked until bubbling, they’re a meal that feels special but is simple enough for weeknights.
It’s a recipe that feeds a crowd, reheats beautifully, and always leaves plates clean.
Storage & Leftovers
- Refrigerate in a covered dish for up to 4 days.
- Freeze before baking for up to 2 months.
Ingredient Swaps & Variations
- Use pinto beans instead of black beans.
- Add spinach or kale to the filling.
- Swap the red enchilada sauce for green.
Serving Suggestions
- Top with avocado, fresh coriander, and lime.
- Serve with rice, corn, or a crisp salad.
Mini FAQ
Q: Can I use store-bought enchilada sauce?
A: Absolutely – just choose a vegan-friendly one.
Q: Are corn or flour tortillas better?
A: Both work, though corn adds a more authentic flavour.
Vegan Sweet Potato & Black Bean Enchiladas
Hearty and comforting enchiladas filled with roasted sweet potato and black beans, smothered in enchilada sauce and baked until bubbly. A delicious family-friendly meal.
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 red onion, diced
- 6 tortillas
- 2 cups enchilada sauce
- 1 tsp chilli powder
Instructions
- Preheat oven to 190C (375F).
- Roast sweet potatoes until tender (20 minutes).
- Mix with black beans and onion.
- Fill tortillas, roll, and place in dish. Cover with sauce.
- Bake for 25–30 minutes until bubbly.
Notes
Top with avocado, coriander, and vegan sour cream.
Tried this recipe?Let us know how it was!
