These Black Bean and Sweet Potato Enchiladas are a vibrant, plant-based twist on a classic Mexican favorite.
Packed with fiber-rich black beans, nutrient-dense sweet potatoes, and a melty vegan cheese topping, they’re a satisfying source of plant protein and healthy fats.
Quick to prep and perfect for meal prep, this recipe delivers bold flavors, wholesome nutrition, and comforting warmth, making it ideal for everyday family dinners or weeknight meals.
Black Bean Sweet Potato Enchiladas
Equipment
- 1 large baking tray
- 1 Medium frying pan
- 1 large roasting dish
- Knife and chopping board
- Measuring cups and spoons
- Spatula or Wooden Spoon
Ingredients
- 2 medium-large sweet potatoes ~650g, peeled and chopped
- 1 red onion finely chopped
- 4 garlic cloves minced
- 1 400g can black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- Pinch of hot chili powder adjust to taste
- 2 ½ cups 500ml enchilada sauce
- 8 tortilla wraps flour or corn
- 1 ¼ cups 120g vegan cheddar cheese, grated
Optional Toppings:
- Fresh coriander chopped
- 1 avocado sliced
- 2 green chilies sliced
- 1 lime cut into wedges
Instructions
- Preheat the Oven: Before you begin prepping any ingredients, preheat your oven to 180°C / 350°F. This ensures that when the sweet potatoes are ready, the oven is hot and will roast them evenly. Preparing the oven first is a small step that makes a big difference in timing and consistency.
- Prepare the Sweet Potatoes: Peel your sweet potatoes and cut them into roughly 1cm cubes—uniform pieces help them cook evenly. Place the sweet potato chunks on a large baking tray. Drizzle lightly with olive oil (or your preferred cooking oil) and sprinkle generously with salt and a pinch of black pepper. Toss everything together with your hands or a spatula until each cube is coated with oil and seasoning.
- Roast the Sweet Potatoes: Place the tray with the sweet potatoes into the preheated oven. Roast for 20–25 minutes, stirring once halfway through. You want the sweet potatoes to be tender on the inside and slightly caramelized or browned at the edges. This roasting process enhances the natural sweetness and adds depth of flavor to your enchiladas.
- Prepare the Onion and Garlic Base: While the sweet potatoes are roasting, heat 1 tablespoon of oil in a medium-sized frying pan over medium heat. Add the finely chopped red onion and cook for 2–3 minutes, stirring occasionally, until it starts to soften and turn translucent. Then add the minced garlic and cook for another 2–3 minutes, stirring frequently.The aroma of garlic and onions forms the base of your enchilada filling.
- Add Spices and Black Beans: To the softened onion and garlic, add drained black beans, 1 teaspoon cumin, 1 tablespoon smoked paprika, and a pinch of hot chili powder (adjust to taste depending on your heat preference). Stir continuously for 30 seconds to allow the spices to bloom and release their flavors, infusing the beans and onions with a rich, smoky aroma.
- Combine with Sweet Potatoes and Sauce: Once the beans and spices are fragrant, add 1 cup (200ml) of enchilada sauce to the pan along with the roasted sweet potato cubes. Gently stir everything together, coating the sweet potatoes and beans evenly with the sauce. Taste and season with additional salt and pepper as needed. Then, remove the pan from heat—your enchilada filling is ready.
- Prepare the Tortillas: To make the tortillas pliable and easier to roll, warm them individually in a dry frying pan or microwave for 20–30 seconds until soft. This prevents tearing during assembly and ensures the enchiladas hold their shape.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a large roasting dish. This prevents sticking and adds flavor. Take a warmed tortilla and place about 2 tablespoons of the sweet potato and black bean filling in the center. Sprinkle a small handful of grated vegan cheddar cheese on top of the filling. Carefully roll the tortilla around the filling and place it seam-side down in the dish. Repeat this process for all 8 tortillas, arranging them snugly in a single layer.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. You can leave the edges of the tortillas slightly uncovered for crispiness. Then scatter the remaining grated vegan cheese over the top to create a melty, golden topping during baking.
- Bake the Enchiladas: Place the roasting dish in the oven and bake for 20–25 minutes, until the edges of the enchiladas start to bubble and the cheese is fully melted and slightly golden. Baking melds the flavors together, giving you a perfectly saucy, cheesy, and comforting dish.
- Prepare Toppings (Optional): While the enchiladas are baking, prepare optional toppings: roughly chop a bunch of fresh coriander, slice 1 avocado and 2 green chilies, and cut a lime into wedges. These fresh toppings add texture, brightness, and a burst of flavor that complements the rich enchiladas.
- Serve and Enjoy: Once baked, remove the enchiladas from the oven and let them rest for 2–3 minutes. This helps the sauce settle slightly. Serve the enchiladas hot, topped with fresh coriander, avocado slices, green chili, and a squeeze of lime juice. These enchiladas are perfect for family dinners, meal prep, or a comforting weeknight meal packed with protein, fiber, and wholesome plant-based goodness.
Notes
- Use medium to large sweet potatoes for even roasting and consistent texture.
- Adjust chili powder to your heat preference; smoked paprika adds depth without too much spice.
- Warm tortillas briefly before rolling to prevent tearing.
- Leaving the edges of tortillas sauce-free helps them crisp in the oven.
- Vegan cheddar cheese can be substituted with any plant-based melting cheese.
- Roasted sweet potatoes can be made a day in advance to save time.
- Optional toppings such as avocado, coriander, and lime brighten the dish and add freshness.
Chef’s Secrets For Perfect Flavor
The secret to these enchiladas’ rich flavor lies in the roasting of the sweet potatoes.
Roasting caramelizes their natural sugars, giving the dish a subtle sweetness that balances the smoky spices.
Equally important is blooming the spices in oil before combining with beans; this releases the aromas and deepens the flavor profile.
Using a layer of sauce under and over the tortillas ensures the enchiladas stay moist while creating a slightly crispy top edge.
For an extra burst of taste, sprinkle a little smoked paprika or chili powder on top before baking—it adds color and an appealing smoky note.
Serving Suggestions For Best Enjoyment
These enchiladas pair beautifully with fresh, crunchy sides such as a simple cabbage slaw or a tangy tomato salsa.
Serve with Mexican-style rice or quinoa to round out the meal.
For a refreshing contrast, a dollop of vegan sour cream or cashew cream works perfectly.
Garnishing with fresh coriander, lime wedges, sliced avocado, and chopped green chilies adds both color and flavor, making the dish visually appealing and more satisfying.
These enchiladas are versatile, suitable for casual dinners, family meals, or even as meal-prepped lunches for the week.
Storage Tips For Longer Freshness
To store leftover enchiladas, allow them to cool completely before transferring to an airtight container.
They keep well in the fridge for 3–4 days, and flavors often intensify overnight.
For longer storage, freeze individual portions in freezer-safe containers or wrapped tightly in foil for up to 2 months.
To reheat, thaw overnight in the fridge and bake at 180°C / 350°F for 15–20 minutes, or microwave individual portions until warmed through.
Avoid reheating too aggressively, as this can dry out the tortillas and filling.
Frequently Asked Questions
1. Can I use different beans instead?
Absolutely! Kidney beans, cannellini beans, or pinto beans can easily replace black beans. Just make sure they are drained and rinsed before adding to the filling.
The flavor will be slightly different, but the dish will remain hearty and protein-rich.
2. Are these enchiladas gluten-free?
Yes, as long as you choose corn tortillas labeled gluten-free, this recipe is naturally free from gluten.
Double-check any store-bought enchilada sauce or vegan cheese for hidden gluten ingredients if needed.
3. Can I make this recipe ahead of time?
Yes! Assemble the enchiladas and store them covered in the fridge for up to 24 hours before baking.
This makes them perfect for meal prep or a stress-free weeknight dinner. Baking time may increase slightly if starting from a cold dish.
4. How can I make this spicier or milder?
Adjust the hot chili powder to your taste. For more heat, add finely chopped fresh chilies or a pinch of cayenne pepper.
To make it milder, reduce the chili powder or skip it entirely; the smoked paprika will still give a flavorful depth.
5. Can I substitute the vegan cheese?
Yes! Any plant-based melting cheese works, including mozzarella-style or cashew-based cheese. Nutritional yeast can also be sprinkled for added flavor, though it won’t melt like traditional cheese.
Choose a variety you enjoy to maintain the creamy, cheesy texture on top of the enchiladas.
