These filling and satisfying Vegan Sweet Potato Black Bean Enchiladas are packed with bold Mexican flavors. You'd never guess they were vegan!
Sweet potatoes are my SPIRIT ANIMAL.
How are they so very ordinary and extraordinary at the same time. That is the question. I don't like question marks.
But seriously. The humble sweet potato. An innocent root veg that's secretly but not so secretly packed with oodles of vitamin A and antioxidants and fiber and phytonutrients galore!
I simply cannot. I cannot get enough of the orange glory superbness. While I adore my sweet potatoes roasted whole or sliced up and dipped in buckets of hummus, I also adore them stuffed into enchiladas. Believe me when I declare wholeheartedly that these vegan enchiladas are literally my favorite meal ever.
I douse them in every scrumptious condiment known to woman, from hot sauce and salsa to hummus and guacamole. I mean it's so good it should be illegal.
Call the enchilada police.
And let me let you in on a little secret. This recipe is super forgiving. Use whatever bean or legume you fancy. Leave out the kale or sub spinach. Add whatever spices sound delicious at the moment. As long as you have your tortillas, salsa, cashews, beans, and pepper (that adds necessary moisture), you're golden.
Enchiladas are my spirit meal. Soooo it comes as no surprise that adding sweet potatoes to my favorite recipe makes them even more of a present for your buds of taste.
I'm so excited for you to lay mouth on these splendid spud-filled 'ladas.
Vegan Sweet Potato Black Bean Enchiladas
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Main Meal
Description
These filling and satisfying Vegan Sweet Potato Black Bean Enchiladas are packed with bold Mexican flavors. You'd never guess they were vegan!
Ingredients
- ½ cup raw cashews, soaked
- ¾ cup salsa
- 1 bell pepper, chopped
- 1-15oz can black beans, drained and rinsed (or beans/chickpeas of choice)
- 1 tsp salt
- ½ tsp cumin
- ¼ tsp cayenne
- 3 leaves of kale, de-stemmed and torn into pieces
- Flesh of one small sweet potato (baked or microwaved)
- 2 tbsp nutritional yeast (optional)
- 12 corn tortillas
- 1-8oz package of enchilada sauce (I love Frontera)
- Cubed avocado and salsa, for serving
Instructions
- If you need to prep your sweet potato, pierce with fork and bake at 400F for one hour or until soft. Meanwhile, soak cashews in warm water.
- Preheat oven to 350F. Drain cashews. Combine cashews, salsa, and pepper in a blender (I used a nutribullet) or large food processor and blend for about a minute, or until smooth and creamy. Add in beans, salt, cumin and cayenne. Process until mixture is fairly smooth. Add in the torn kale and process just until the kale is broken down.
- Dump mixture into a bowl. Stir in sweet potato and nutritional yeast.
- Using a 13x9 pan, pour just enough enchilada sauce to cover the bottom.
- Spoon filling into tortillas, fold them up, and place seam-side down on the pan. If the tortillas break, that's ok. You may want to heat them for 15 seconds in the microwave. Once all enchiladas are all next to each other in the pan, cover them liberally with the rest of the enchilada sauce.
- Bake for 30 minutes. Serve with avocado and extra salsa.
Amy says
These are the best! My meat and potatoes loving husband and my 13 month old both love them! An easy swap when short on time (or just lacking sweet potato)- sub the sweet potato for canned pumpkin. Works well and tastes great!
Alexis says
Canned pumpkin WOW so smart!! Thanks, Amy!
Ruthie says
I can't wait to try this out!
Becca says
Do you soak the cashews for 1 hour while the sweet potato bakes? Recipe sounds yummy. Will try it after I know how long to soak the cashews.
Alexis Joseph says
That's correct! If you wouldn't mind holding off on rating the recipe until you've tried it, I'd really appreciate that! Let me know how they turn out. Here's another favorite/most recent enchilada recipe of mine: https://www.hummusapien.com/vegan-enchiladas/
Olivia says
Hi there!
I have eaten and made many recipes with black beans and sweet potatoes, as I have been a vegetarian since I was 10 and am an undergraduate dietetics student who is very fond of cooking. However, this recipe tops all of the ones I have tried! They were simply incredible. I am a huge fan of your blog and recipes. It is my morning routine to read them and to figure out which recipe I should try next! Thank you for sharing amazing meals and many wise words.
Alexis Joseph says
That is so, so kind. Thank you tons for such a sweet comment! It totally made my day 🙂 Let me know what other recipes you try!
April El says
Made this recipe for the second time tonight- it is so amazing! I make a few adjustments based on what I like and added daiya cheese before baking. Though I'm vegan, my boyfriend is not and even he loves these.
Alexis says
Love those additions! So glad you enjoyed them.
AJ Green says
Hi. These look pretty good. What about nutritional info (including serving size) to go along w/ the recipe?
Thanks.
Kelly @ Eat the Gains says
Made these last night and loved it!! The filling is to die for! I think the boyfriend had 5 haha. Will def be making again!
Janet says
What would you substitute for the cashews? I am allergic to them.
Alexis says
The cashews add creaminess, you could try avocado or hummus!
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Tori says
I've been on a serious Hummusapien recipe kick lately and nothing has let me down yet! Everything has been so tasty and easy but these enchiladas are my favorite so far! Seriously SO GOOD!
Alexis says
Wahoo!!!!! Have you tried the baked spaghetti? So good 😉
Tori says
Sure haven't... but that will be next on my list. thanks!
Carly says
Are we only using the flesh of the sweet potato and not the insides? Or are we using the entire potato and if so when is it added?
Alexis says
Hey Carly! Just the flesh of one small sweet potato and you'll stir it in with step 3.
Amanda @ .running with spoons. says
Confession: I've never eaten enchiladas before 😯 I know. Can I come over for dinner??!?
Alexis says
NO way!!!! Ummm see you in t minus five minutes byeeeeee.
Alexis says
Ummm rice krispie treats with Depot peanut butter. Get it right get it tight.
Sarah @ Making Thyme for Health says
Enchiladas are my spirit meal too. Add sweet potatoes and I'm in heaven! I want to lay mouth on every single one and keep them all to myself, muahaha!
Heidi Kokborg says
Oh my goodness!!! This looks absolutely amazing!!! Thank you so much for sharing!
Dieititan Jess says
You have the best enchilada recipes- these are no exception! I just bought a huge supply of sweet potatoes so now I have lots of great inspiration!