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Black Bean and Sweet Potato Enchiladas

Savory Black Bean and Sweet Potato Enchiladas You’ll Love

Try these Black Bean and Sweet Potato Enchiladas, a quick, nourishing, vegan dish filled with delicious flavors and textures, perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 medium Sweet Potatoes Roast until soft for the best flavor
  • 1 medium Red Onion Can swap with yellow or white onions
  • 2 cloves Garlic Fresh is preferable
  • 1 can Black Beans Use canned beans for convenience
  • 1 teaspoon Ground Cumin Substitute with coriander if necessary
  • 1 teaspoon Smoked Paprika Regular paprika can be used if necessary
  • 1 teaspoon Hot Chili Powder Adjust to taste or omit
For Assembly
  • 1 cup Enchilada Sauce Ensure it’s vegan if bought from a store
  • 8 pieces Tortilla Wraps Choose flour or corn
  • 1 cup Vegan Cheddar Cheese Nutritional yeast can be a lighter alternative
Toppings
  • 1/4 cup Fresh Coriander Sprinkle generously before serving
  • 1 medium Avocado Optional but recommended
  • 1 to taste Green Chillies Adjust based on spice tolerance
  • 1 medium Lime For brightness when serving

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Skillet
  • Baking Dish

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Dice the sweet potatoes and toss them with oil, salt, and pepper; roast for 20-25 minutes.
  3. Sauté red onion in a skillet for about 5 minutes, then add minced garlic and cook for another minute.
  4. Combine black beans, cumin, smoked paprika, and hot chili powder with the onion mixture.
  5. Mix in roasted sweet potatoes and one cup of enchilada sauce, season to taste.
  6. Warm tortillas in the microwave for 20-30 seconds.
  7. Spread enchilada sauce in a baking dish; fill tortillas with 2 tablespoons of filling and a sprinkle of cheese, then roll up.
  8. Pour remaining enchilada sauce over assembled tortillas and top with additional cheese if desired.
  9. Bake for 20-25 minutes until golden and bubbly.
  10. Garnish with coriander, avocado, lime, and optionally green chillies before serving.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

These enchiladas can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Adjust the heat level of the spices to your preference.

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