Vegan Sweet Potato & Black Bean Enchiladas are easy to make, loaded with flavor, and are sure to be a new favorite vegan recipe!
Everyone who has tried these vegan enchiladas absolutely loves them – even my dad, who associates as a “carnivore.” Here are a few reasons to love this veganized Mexican dish:
- Even though they are super delicious, they are pretty healthy – this recipe is oil-free, made with mostly whole plant foods, and can also be gluten-free!
- These enchiladas are freezer friendly, so you can meal-prep ahead of time.
- Mouthwateringly flavorful!
- Full of fiber and high in plant-based protein for delicious satisfaction!
How To Make Vegan Enchiladas
Making vegan enchiladas is:
- Prepare the filling – In this recipe, we start by roasting the sweet potatoes, rehydrating the textured vegetable protein (optional), and then cooking those with some beans, onions, and spices.
- Make the cheese sauce – I recommend making this easy plant-based cheese sauce while the sweet potatoes are roasting. All you need to do it steam some potatoes and then blend them in the other ingredients, so it only takes about 15 minutes.
- Make the homemade enchilada sauce – If you’re good at multi-tasking, this can be done while the potatoes steam for the cheese.
- Roll the enchiladas – this is the fun part! It gets a little messy when I do it…but that’s the fun!
- Bake!
Hungry for more delicious vegan recipes? Check out the Rooted Cookbook!
Discover flavorful and easy-to-make vegan recipes from quick weekday breakfasts to wholesome, comforting dinners, and everything in between. All recipes are organized by meal type and made with everyday ingredients to help make your everyday life more fresh and enjoyable!
To keep these vegan sweet potato enchiladas oil-free, it is best to line your baking sheet with baking paper or a silicone mat. I always use a silicone baking mat when baking, since it can be easily washed and reused for years, so there is less trash and I am all for saving the planet! Plus, nothing sticks to them – it’s like magic!
Story time! My family was never big on turkey, so for Thanksgiving my mom would make enchiladas with ground turkey (I wasn’t vegan yet). It was always fun to make them for the holidays and it made enchiladas seem special to me. Now that I’ve veganized the enchiladas, I love to share them with family and hear that everyone still loves them!
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To me, Mexican food is the best food. I really can’t get bored of tacos, fajitas, or enchiladas. Not possible. And I love that Mexican food is so easy to veganize! If you’re like me and love vegan tacos, you’ll love these vegan recipes too:
If you try this recipe, let me know in the comments below or tag my @rootyfruityvegan on Facebook or Instagram.
My favorite part about these Vegan Sweet Potato Enchiladas is the dairy-free cheese sauce! I use a similar cheese in my Mac & Cheese and Lasagna recipes.
For more vegan recipes, check out my Cookbooks and subscribe to my YouTube channel for more plant based meal ideas.
Vegan Sweet Potato Enchiladas
- Total Time: 1 hour 25 minutes
- Yield: 8-10 servings 1x
Description
Vegan Enchiladas are a hearty and delicious vegan dinner that everyone will love. These plant-based enchiladas are filled with roasted sweet potatoes, black beans, corn and topped with a dairy-free homemade vegan cheese sauce.
Ingredients
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and chopped
- 1 teaspoon smoked paprika
For the Vegan Cheese Sauce
- 1 large russet potato, peeled and chopped
- 1/2 cup chopped and peeled sweet potato
- 1/2 cup raw cashews
- 3/4 cup unsweetened non-dairy milk
- 1/3 cup nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
For the Filling
- 1/2 cup textured vegetable protein*
- 1/2 cup water*
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup cooked black beans, rinsed
- 1 cup corn kernels (I used frozen with no added salt)
- 2 tablespoons tomato paste
- 1 tablespoon nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the Enchilada Sauce
- 1 can (15 oz.) tomato sauce
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon of salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup flour
Other Ingredients
- 8-10 Flour Tortillas
Topping Options
- Green onion
- Cilantro
- Avocado or guacamole
- Diced white onion with lime juice
- Chopped fresh tomato
- Vegan Sour Cream
Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 400 degrees Fahrenheit. Spread the chopped sweet potatoes over a baking sheet lined with a silicone mat or baking paper, and sprinkle with the paprika. Bake for 15-20 minutes, until tender.
2. Prepare the Vegan Cheese Sauce
- While the sweet potatoes cook, steam the russet potatoes and chopped sweet potato for the cheese, until soft. This should take about 7-10 minutes.
- Once soft, drain the water and transfer the potatoes to a blender. Add the remaining Cheese Sauce ingredients. Blend until very smooth and creamy. Set aside.
3. Make the Enchilada Sauce
- While the potatoes for the sauce are steaming, you can make the enchilada sauce: Add all the sauce ingredients to a medium sauce pan over medium/low heat and whisk very well. Let simmer lightly for 5-10 minutes and remove from heat to cool down.
4. Prepare the Filling
- Add the textured vegetable protein and water to a bowl. Let sit for 5 minutes to rehydrate. Drain excess water.
- Sauté the onion and garlic in a large skillet for 1-2 minutes. Add the beans, corn, textured vegetable protein, and remaining filling ingredients and seasonings. Cook over medium heat for about 5 minutes. Add the roasted sweet potatoes, mix to combine and remove from heat.
5. Roll the Enchiladas
- Reduce the oven heat to 350 degrees Fahrenheit.
- Pour about 1/3 of the enchilada sauce into a 9″x13″ baking dish. Spread it around to coat the bottom and corners.
- Lay a tortilla down in the dish and spread a spoonful or two of enchilada sauce around the tortilla to coat. Scoop ~1/3 cup filling into the tortilla and roll it up. Lay the enchilada seam-side down at the edge of the dish.
- Repeat until the dish is full of beautiful enchiladas. Pour the desired amount of sauce over the enchiladas. The more sauce you use, the more tender the tortillas will be.
- Pour half of the cheese sauce over the enchiladas evenly. The rest will be used before serving, if desired.
- Bake for 25 minutes. Top with more cheese sauce and your favorite toppings and serve!
Notes
Leftovers will keep in the fridge for 5 days (if you have leftovers) and can also be frozen for up to a month in a sealed container.
*Textured vegetable protein (TVP) and the water can be substituted with a store-bought meatless crumble, like beefless grounds. You can also choose to leave the TVP and water out completely and they will still be delicious (the water is to re-hydrate the TVP).
- Prep Time: 60
- Cook Time: 25
I hope you enjoy these Vegan Sweet Potato Enchiladas! Share this vegan recipe with family and friends – they will greatly appreciate it! Check out my cookbooks and subscribe to my YouTube channel for more awesome vegan recipes. Thank you!
Discover more tasty vegan recipes in my cookbooks:
