Sweet Potato Black Bean Enchiladas

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Baking Pan of gluten-free vegan Sweet Potato Black Bean Enchiladas for a satisfying plant-based meal

I couldn’t make enchilada sauce and not make enchiladas. It just doesn’t make sense.

And because I’ve somehow never put sweet potatoes in enchiladas (practically my favorite food), it had to be done. May we present EPIC Sweet Potato Black Bean (+ Kale!) Enchiladas!? Let us show you how it’s done.

Baking sheet with cumin-spiced cubed sweet potato for making homemade vegan enchiladas

Origins of Enchiladas

It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano (source).

Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with enchilada sauce. The word “enchilada” is a form of the verb “enchilar” which means “to season with chile.” And chilies are the heart of enchilada sauce!

The following is our plant-based take on the concept, using some of our favorite ingredients: sweet potatoes and black beans!

How to Make Sweet Potato Black Bean Enchiladas

This 9-ingredient recipe starts with perfectly roasted sweet potatoes cubed and tossed with smoky spices.

While that’s happening, prepare your black beans, kale, and Enchilada Sauce (If you haven’t already).

Mixing bowl with Sweet Potato Black Bean Enchilada filling ingredients

Once your sweet potatoes are roasted, toss with beans, kale, and a little enchilada sauce for extra flavor.

If you want, you can also add some store-bought vegan cheddar cheese – but we didn’t find it necessary. All that’s left to do is fill, roll, and bake to perfection!

Rolling up Sweet Potato Black Bean Enchiladas in homemade sauce in a baking dish

We hope you LOVE these enchiladas! They’re:

Hearty
Savory-sweet
Super flavorful
Satisfying
Protein- + Fiber-rich
& So delicious

This would make the perfect meal when you have a little extra time on your hands and want to make something extra hearty and flavorful. Top with whatever sounds delicious! We went for a simple avocado crema, jalapeño, and cilantro.

These enchiladas are delicious on their own, but they also pair well with things like our 5-Ingredient Ginger Beer Margaritas, Mexican Quinoa Salad with Orange Lime Dressing, Vegan 7 Layer Mexican Dip, Chips + Easy Red Salsa, Mexican Salad Cups, or one of these other 14 Mexican-Inspired Recipes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Baking pan and plate full of gluten-free vegan Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas

Smoky, hearty vegan enchiladas with black beans, roasted sweet potatoes, and kale! This recipe puts our Easy Red Enchilada Sauce to use. The perfect simple, 9-ingredient meal for Mexican night!
Author Minimalist Baker
Print
Plate and baking dish filled with our vegan Sweet Potato Black Bean Enchiladas
4.91 from 107 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 (enchiladas)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

TORTILLAS

  • 10 small yellow or white corn tortillas*

FILLING

  • 3 cups cubed sweet potatoes (skin on)
  • 1 Tbsp coconut or avocado oil (or sub water)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 2 cups chopped kale (or other sturdy green)
  • 2 Tbsp water
  • 1 15-ounce can black beans* (drained // or sub pinto or refried beans)
  • 1/4 cup Red Enchilada Sauce (or store-bought)

SAUCE

FOR SERVING optional

  • Cilantro
  • Guacamole, avocado, or Avocado Crema (see notes for recipe)

Instructions

  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
  • Add cubed sweet potato to one large baking sheet (or more as needed) and drizzle with oil (or water), cumin, paprika, and salt. Toss to combine.
  • Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
  • In the meantime, add your kale to a large cast-iron or metal skillet over medium heat with 2 Tbsp (30 ml) water. Cover and steam for about 4-5 minutes or until kale is slightly softened but still vibrant green. Uncover and set aside. (You could also sauté the kale in a bit of oil if you prefer.)
  • Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes. Add the smaller measurement of enchilada sauce to the kale and sweet potatoes and stir to combine.
  • Wrap tortillas in damp cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) This will help them become more pliable and easy to roll.
  • Pour about one third of the enchilada sauce into the bottom of a 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
  • Lay one corn tortilla down in the saucy dish to coat. Then flip it over to coat the other side. Fill with ~1/3 cup of the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Add any remaining filling to the edges of the dish. If you run out of space to roll the tortillas in the baking dish, continue saucing, filling, and rolling them on a small serving plate.
  • Pour remaining enchilada sauce over the top of the enchiladas in a stripe down the middle. TIP: Use less sauce for slightly drier enchiladas. The more sauce you use, the more tender the tortillas will become.
  • Bake at 350 degrees F (176C) for 15-20 minutes or until warmed through. Top with desired toppings and serve. We went with fresh jalapeño, cilantro, and avocado crema (recipe below), but these enchiladas are delicious on their own!
  • Leftovers will keep covered in the refrigerator up to 3 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Video

Notes

*AVOCADO CREMA 
Ingredients:
1/2 cup (60 g) raw cashews, soaked in very hot water for 1 hour then drained
1 small ripe avocado (~3/4 cup or 113 g)
1/2 cup (8 g) chopped cilantro
3 Tbsp (45 ml) lime juice
1/4 tsp sea salt
water to thin (~1/2 cup or 120 ml)
Directions: Blend until creamy and smooth.
*To keep this recipe grain-free, sub Plantain Tortillas for the corn tortillas.
*In place of canned beans, you can use 1 1/4 cup homemade black beans per one 15-ounce (425 g) can beans.
*Nutrition information is a rough estimate based on using corn tortillas and without optional ingredients.

Nutrition (1 of 10 servings)

Serving: 1 enchilada Calories: 230 Carbohydrates: 44.9 g Protein: 7.3 g Fat: 3 g Saturated Fat: 1.3 g Polyunsaturated Fat: 0.71 g Monounsaturated Fat: 0.39 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 480 mg Potassium: 639 mg Fiber: 10.4 g Sugar: 6.9 g Vitamin A: 14517 IU Vitamin C: 8.61 mg Calcium: 99.52 mg Iron: 2.73 mg

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  1. Julie says

    This was fantastic even though my tortillas were a disaster. I will make it again, maybe trying Siete tortillas. Also, loved the avocado crema. I usually make it with coconut milk but like the cashew version better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Julie! We’re so glad you enjoyed it! xo

  2. Mary says

    So simple to put together and so very yummy! Such an easy recipe to add or substract to depending what we have on hand. Great to freeze leftovers (if any).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Mary! Thanks so much for the lovely review! xo

  3. Allison says

    This came out great! I used store-bought enchilada sauce and subbed spinach for kale. Made the avocado crema to drizzle over and highly recommend!

  4. Alex says

    This is the recipe that I come back to time after time! I’ve made a few variations depending on what I have in the fridge and how much time I want to spend but usually will roast whole sweet potatoes and then mash and spread them on the tortilla to act as a binder between the beans and tortilla. For the beans, I usually make a batch in the instant pot and will warm up what I need on the stove, adding garlic and jalapeno or poblano mixed with the enchilada sauce. If I have it, I’ll add a little bit of homemade vegan nacho cheese. I’ve also made these with puree pumpkin in place of the sweet potato and that’s been fantastic. They’re served best with guac – the refreshing avocado pairs well with the smoky, spiciness of the enchilada sauce. I aim to make at least a dozen, will eat them for a few days and then freeze two in individual bags. That is a frozen meal that I look forward to eating!

  5. Chelsea says

    If I’m planning on making this whole recipe to freeze, should I bake it first then freeze it? Or just assemble then bake when ready?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chelsea, we like to freeze after baking and reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

  6. Jim says

    So, So Fabulous!
    We use Hatch medium heat enchilada sauce (and some diced jalapeños).
    This is the 3rd or 4th time making this. It is one of our all time favorites.
    Thank You DANA!!

  7. Allison says

    I have made this a handful of times now. Every time it comes out perfectly. You can toss in other veggies (cauliflower and bell pepper were wonderful) to change it up too. It is one of those meals that I can eat again and again in a week without getting “bored” of it. So it is totally in my meal prep rotation. And it’s easy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review, Allison. So glad you enjoy this recipe!

  8. Jennifer says

    This was just a wonderful recipe. I didn’t have kale so used thawed frozen spinach and included sautéed onions, garlic and red bell pepper. It was wonderful. I cheated and used a high quality store bought enchilada sauce so that really made this a simple dish to assemble. The avocado crema was also lovely. Thanks for another fantastic recipe from Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jennifer! And love your modifications =) Thank you for sharing! xo

  9. Cassie says

    This looks amazing! I’m going to make it for my sister who is about to become a first time mom. After reading the reviews, it looks like you might suggest freezing before baking? And do you think it would be ok to freeze the avocado crema as well? Really hoping to make it super easy for them to have a nutritious ready to go meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassie, we like to freeze after baking and reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through. We aren’t sure about freezing the avocado crema, but it might be okay if it’s already drizzled on the enchiladas. Hope your sister loves it!

  10. Susan says

    This recipe made me feel like I was losing my mind. Leaving the sweet potato skin on made for a chewy and tough texture, and I can’t believe there isn’t a direction to mash them, or atleast size guidance for a smaller cube? There was an absurd amount of enchilada sauce (and I love wet enchiladas).

    Also confused on the avocado crema – not sure which magical blender can successfully blend 1/2 cup cashews and 3tbsp of liquid? Adding water to thin really takes away all of the flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry this recipe didn’t work out for you, Susan. We like the texture of the sweet potatoes here, but you’re right that some size guidance for the cubes could be helpful for readers! We also used a vitamix for our avocado crema, and it worked well. Thanks so much for sharing your honest feedback, let us know if we can help you troubleshoot at all!

  11. Anisha Zaveri says

    Very easy and delicious. I skipped the cream cheese and used mashed avocados with lime juice and salt. Also found that the recipe amounts of sauce are a lot, 2.5 cups should be sufficient

  12. Rekha says

    I just made this tonight for my family of 4. My kids loved it. I didn’t have little tortillas, I had big store-bought ones. I fit about 8, I think, from memory. I didn’t have cashews to make avo creama, so just chopped the avo, added diced tomatoes and the other ingredients needed for the crema to have on the side. I do think it needed it, but the kids could take it or leave it. Thanks again so much for such an easy, family friendly recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Rekha! Thank you so much for sharing!

  13. Jacki Foster says

    Review: The taste combinations in this enchilada recipe are what I’ve been looking for at restaurants with vegan enchiladas. This is the best recipe and it really was so simple to execute. I’m excited to try out different variations for the fillings.

    How I made it: I used the flour and corn mixed tortillas from Trader Joe’s and was able to fit six enchiladas in the baking dish. I used TraderJoe’s red enchilada sauce and the whole bottle was the perfect amount. I added plant based cheese, slices I tore into rough 1/2” pieces, into the filling mix right before I filled the tortillas. I used 1/2 can of black beans whole, and 1/2 can of refried beans to better suit my family’s preferences. I will probably do that every time I make these, I loved the consistency. The avocado crema was more limey than I expected but it was a delicious contrast to the rest of the dish. I added corn on top, because I forgot it in the mix and remembered after the dish was already in the oven, but it was great spread on top.

    My toppings: heavy sprinkling on nutritional yeast, the corn, micro greens, the avocado crema, a drizzle of warmed up red sauce (maybe 1 tablespoon).

    Thank you for the recipe!! It has secured a spot in our dinner rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jacki! Thank you so much for the lovely review and for sharing your modifications! xo

  14. DARINA says

    Made this last night and it was so good!! Made enchilada sauce for the first time and I’m addicted. Definitely will add this dish to my dinner mix

  15. Lindsay S. says

    This is is one of our go-to recipes! So easy to prep and so delicious! Makes amazing leftovers. To be honest, I’ve never actually made it with the MB homemade enchilada sauce – the organic Whole Foods or Siete brand jarred enchilada sauces (red or green!) both work great and save some time. The only change I make is to use FLOUR tortillas!! If you don’t want to worry about ‘breakage’ & you can have gluten, flour is the way to go. I have never been able to get corn tortillas to not break, even when I carefully warm them up first. Plus with flour you can stuff them a little thicker and they make a more filling meal! (important when feeding a crowd or hungry dudes lol). Overall, truly a fave dish in our house.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! Thank you for the lovely review and sharing your modifications! xo

  16. Samantha says

    The 5* reviews on this recipe don’t lie! Delicious, filling, fiber packed and healthy! We found that a few moist towels + heating in the microwave achieves the perfect pliable tortilla shells needed. We had a little bit of VioLife vegan cheese shreds from a previous meal so I sprinkled some on top for an added cheesy element!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, we think pinto beans would also be nice here. Let us know if you try it!

  17. Sarah Cook says

    Another win from MB! Thank you! I added a can of roasted green chiles to the mix and it turned out so good. Add a 6th star 🌟

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yummm! Thanks for the lovely review as always, Sarah. Green chiles sound like the perfect addition! xo

  18. Jillian says

    I’ve made this several times and my family and I LOVE them. I’m going to make them for a family with newborns and wondering if you would cook them ahead or just prep them then refrigerate/freeze then until they are ready to eat them? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy them, Jillian! That should work up to 24 hours in advance. We’d prepare it up until baking, refrigerate, then bake when needed.

  19. Meagan says

    Delicious! Made this for dinner tonight. Very satisfying and healthy, i barely felt like I was eating vegan food! Thank you for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Meagan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Dee Saldivar says

    This was an amazing Easy recipe! After working all day I decided to try this out. It is a recipe I will keep making.

  21. Jessica says

    These enchiladas were soo good. We didn’t do any toppings cause were lazy and it was just good on its own!!! My husband and I were both sooo hungry and we ate the whole 13by9 on our own 😬😬

  22. Gordon Tansey says

    Loved it – added down corn to the blend to lighten up the Enchiladas. The kale was brilliant in the blend. Easy and loved the crema – added some cayenne to spice it up a tad

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Gordon. Thanks so much for the lovely review and for sharing your modifications!

  23. JoyEase says

    So good. Very minimal prep required for an impressive return. I used flour tortillas and they were soft and delicious.

  24. Emma says

    Hi there!

    I love to cook! But I live alone – I often like to make all my delicious meals for the week in advance – is it possible to freeze these ones BEFORE the final bake? What effect will that have?

    (this way I can keep them in the freezer for those really busy nights and just wack it straight into the oven).

  25. Kristina P says

    SO SO SO SO SO good! And so easy! I should’ve bought an extra can of enchilada sauce bc I like my stuff extra saucy but other than that ***chefs kiss***

  26. Charlotte says

    Delish. Used cashew yogurt in place of soaked cashews for the avocado crema. Topped with pepitas, pickled jalapenos and cilantro.

  27. Cathy says

    The roasted sweet potatoes were so good! I would have been perfectly happy to eat those alone for dinner!

    I am making them again tonight to bring to a family dinner.

    Just skip all the hassle of making enchiladas. :)

  28. Missy Ostendorf says

    I made this tonight and was blown away by how easy and delicious it was. Made a side of guacamole and my family gobbled it up. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Missy! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo