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

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 (simple recipe in notes), 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
4.99 from 66 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 (enchiladas)
Course Entree
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 (30 ml) 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 9x13-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. Erica says

    I made this last night and it was DELICIOUS. I added a little vegan sour cream to the enchilada sauce for extra creamy dreaminess. Even my carnivore husband was in heaven!

  2. CuppyCakerton says

    The first time I made these they were pretty good, but I didn’t have all the right ingredients so I did my best with what I had. I made them again last night using all of the ingredients, and the avocado crema, and OH MY GOODNESS. It’s just a whole different level of amazing. The heat and smokiness is perfect and they’re filling without being heavy. I really can’t get over how delicious the sauce is.

  3. Robyn says

    Oh my god, this is one of the best recipes I’ve made from this blog. I was thinking to try it next time with some soft tofu and corn inside but it was wonderful as-is. The avocado crema came out tasting like a sour cream and complimented the dish beautifully.

  4. Nat says

    FANTASTIC! Incredibly savory and filling. Such a gem of a recipe. I added half an onion and some garlic to the filling and put less sauce (personal preference). Garnished with cilantro and Greek yogurt. Any advice on how to freeze them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nat, we’re so glad you enjoyed them! We’d suggest freezing in single servings in freezer-safe glass or plastic storage containers. Hope that helps!

  5. Ellen says

    Thank you for this and your other delicious recipes—they are always our first choice when trying something new! I added a package of frozen sweet corn to make a Three Sisters version of these. So tasty and fun to make!

      • Kara Tsukerman says

        These were delicious! I have made a different version in the past where the sweet potato cooks along with everything else and they never come out as well. I love how the sweet potato is fully cooked before going in with these. I served with chips and the 5 minute vegan queso, also on this site, and it was such a tasty and satisfying dinner!

  6. Josie Marsh says

    This was excellent and I don’t often say that about vegan recipes! I did make this simpler enchilada sauce (and used 2 cups total). And I just tossed the kale in with the potatoes for the last 5 minutes. I did make the avocado crema and liked it, but my husband and kids all had it without.

  7. Audrey says

    These were delicious! The tip to warm up the tortillas WAS ESSENTIAL. I read other enchilada recipes and they never even mention this! Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them and found that tip helpful, Audrey! Thanks for sharing!

  8. Elizabeth says

    Hi! I actually replaced the sweet potatoes in this recipe with the Moroccan carrots in your newer recipe! It’s so good. I made it last night (a scaled-down portion so there’s only two enchiladas) using black beans and leftover Moroccan carrots (warmed up to at least room temp.). Today, I heated up my 2nd enchilada, and it might even be BETTER today. I used your red enchilada sauce except I didn’t have any peppers, so I just used a LOT of red pepper flakes. It’s so good. I wish I had made a bigger batch for more leftovers ;)

  9. Alli says

    Hi There,

    Can you include cheese in this recipe? If so-where would you include it? When you roll the enchiladas up?

    Thnx in advance!

    -Alli

  10. Sarah says

    Do you think that it would work to use some frozen kale in this recipe? Being on Covid-19 lockdown, we’re trying to limit what we get from the grocery stores and already have quite a bit of frozen kale at home. I don’t see why it wouldn’t work, but wanted to get your input before trying. :) Thanks so much!

  11. Karla says

    Loved this recipe. My boyfriend loved it too. I didn’t have cashews so I didn’t make the avocado cream but the flavors were deliciouS! Thank you for such an easy and quick recipe!

  12. Leslie Sullivan says

    These were delicious!! Spinach instead of kale, green enchilada sauce instead of red (only because I had those things on hand) and no time to soak cashews for the crema so made a guacamole and mixed with hummus. My enchiladas did stick to the bottom of the dish so I might spray pan next time. And there will most definitely be a next time. Thanks for this yummy recipe!!

  13. Paula says

    This was the first time I’ve made these but it won’t be the last ?
    The recipe was easy to follow and the flavours were incredible. My only complaint is the amount of dishes I created. But definitely worth it.

  14. Gwen Wren says

    If I don’t have enchilada sauce on hand and don’t have the ingredients to make it can I puree diced tomatoes and add sautéed onions+garlic and spices to substitute? Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That might work! Maybe onion, garlic, chili powder, paprika, oregano, and cumin? You could also sauté a red bell pepper. Tomato paste will help thicken it and add flavor. Let us know if you try it!

    • Nathan says

      These are great! I made them without the “For Serving Optional” items. I was worried I would want cheese or something else with them but they were great by themselves. It was the first time I ever used kale. I liked the texture it gave the dish.

  15. Megan Rexin says

    Okay, these are heckin’ delicious. I used a pre-made enchilada sauce, but can only imagine how great they’d be with homemade sauce (next time!). I didn’t have cumin (I kind of hate it unless it’s purely a supportive flavour; I can taste it from a mile away too haha) so I subbed in chili powder, and I also added a teaspoon of turmeric because why not? My final modification was adding half of a small rotisserie chicken (shredded), which worked really well but wasn’t necessary to make these as awesome as they are. Will definitely make these again!!

  16. Sari says

    These were fantastic! Made them with Trader Joe’s Enchilada sauce, but otherwise stuck to the recipe. The Avocado crema is a must! Served with baked plantains, lime wedges, corn & fresh cilantro. Used parchment paper for the sweet potatoes (and later the side of plantains) with a little spray of vegetable oil & they turned out perfect with easy clean up.

  17. Angela says

    Fantastic recipe! I cut the sweet potatoes super small so they cooked quicker. Was really yummy and easy to make. Thank you!

  18. Kelly S says

    Made this with spinach because it was about to go. I didn’t have enough sauce on hand so the last couple really stuck to the pan but they were so good I scraped them off to get every last bite. Will make again. Thanks for all the yummy, accessible plant-based recipes!

  19. merav says

    hi! it looks amazing, I was just wandering is there another sauce I can make which will be less spicy but will still match the dish?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Merav, you can make the homemade enchilada sauce and modify the spice level by adjusting the amount of arbol chilies. Hope that helps!

  20. Nelcy says

    This recipe is delicious!!!!! I love your recipes. I am plant based and sometimes get bored of bowls and I am not a soup person. This enchiladas are definitely staying in my weekly menu. I made them a week ago and they are still good!!!I didn’t have black beans so went for canned black lentils and it was actually pretty good. And the cilantro lime sauce….out of this world!!!!!! Keep posting delicious recipes like this one please!!!!

  21. Soriya says

    This recipe was so insanely good! I can’t believe how flavorful everything was.. from the enchilada sauce to the avocado crema.. OMG. So filling, too! This is absolutely going to be added into the recipe rotation from now on!

  22. Elizabeth Sheldon says

    This was great. I made some modifications- baked the sweet potatoes whole, then mashed them and added spices. Added the beans and then filled the tortillas. Topped with onion and black olives. So good!

  23. Emma-Anne Lonsford says

    This recipe was a hit, I loved it, but more importantly my husband loved it too and he claims that he doesn’t like sweet potatoes or kale… the only change I made was to add a jalapeño to the avocado Crema to give it a little kick. Will definitely be adding this to my regular rotation, thanks again Minimalist Baker!

  24. Imelda says

    Normally not a fan of enchiladas but this will make you change your mind even though I used
    El Pato enchilada sauce. The crema took it to another level. Also better the next day.
    Will make your sauce next time.
    Thanks for all your work!

  25. Lara says

    Hello! Hoping to make this recipe again for the 3rd time for a dinner party. Can it be prepared ahead of time? What step should I get up to?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work. I’d prepare it up until baking, refrigerate, then bake when needed! Do this no more than 24 hours in advance.

  26. Elizabeth Hauler says

    Made this tonight and it was a hit. I used Sky Valley Red Enchilada Sauce (gf, vegan), made the mega flavorful Avocado Crema. So delicious, will definitely make this again soon. The Avocada Crema will be on regular rotation around here. Thanks Dana for another great recipe ?

  27. Claudia Healey says

    BEST RECIPE EVER. We have used this recipe for almost a year now and are always delighted to make it. I make my tortillas from scratch too which I totally recommend (I think its fun). So simple yet satisfying :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Are you referring to the avocado cream? Feel free to omit the cashews and blend with a little water, if needed! Hope that helps!

  28. Agnieszka says

    It was my first time making enchiladas and they were amazing! They were also super easy to make, definitely using this recipe again!

  29. Cora Colebank says

    I LOVE THIS RECIPE! I just made it for dinner tonight and my hubby thought it was great too. I made the Avocado Crema and garnished with jalapeños…used Sprout’s brand organic red enchilada sauce. Thank you for coming up with amazing recipes!

  30. Therese says

    Had this for dinner tonight. It was delicious.

    We used Hatch Green enchilada sauce and instead of rolling the tortillas just left them flat and layered them. Saved a little of the topping for the top, added cheese.

    A little do ahead tip was that we prepped the sweet potatoes in the morning before work and then put them in the oven and set the auto timer. By the time we got home from work, the sweet potatoes were done cooking, the oven was heated up, and everything is ready to be assembled.

    Outstanding.

  31. Marin says

    Absolutely amazing! I used the homemade beans recipe (made them yesterday.. they were INCREDIBLE) thank you so much for ALL of your recipes and advice.

  32. Diane says

    I can’t wait to try this recipe! I normally make a salad out of a frozen vegan enchilada I buy but we are eating cleaner which means no more frozen entrees, so this should do the trick! Also I LOVE that you include nutrition info (even estimates) for your recipes! I’m a carb counting Type 1 diabetic (as well as a vegan) so carb counts are essential for correct bolusing! Thanks!

  33. Maddy Patel says

    Made this for a brunch and it was a hit amongst my guests! I did make some modifications and used ready made “Sunvista” red sauce. Used half yams and half sweet potatoes. Added garlic powder to both the sweet potatoes and kale. Used purple kale since it’s less bitter and softer. Made the green sauce with cilantro, soaked walnuts and coconut cream. Everything came out to be perfect! Really amazing recipe. Next time I’ll add a dash of tamarind sauce to the green sauce. Dana, you never fail to impress with your creative recipes.

  34. Madison says

    I’m trying to make some freezer-to-oven meals for a busy month coming up – would you recommend cooking all the way through then freezing the finished product, or could I freeze right before placing in the oven and then pull out of the freezer to cook? These look so good, can’t wait to make them either way. Thank you!

    • Noknok says

      Madison, I doubled the recipe up through assembly stage and made half for dinner tonight and the remainder split in single-serving sized pairs in my smallest Pyrex bakeware, lined with parchment paper. That way, once they are solid enough, I can pull them out of the Pyrex and seal them into airtight bags, while leaving my baking dishes free. When ready to cook, slip them (parchment and all) back into the dishes straight to the oven without defrosting. Just add an extra 5-10 mins to the baking time.

      MB- Thank you for the recipe – even my swears-he-hates-black beans-and-kale-teenager wolfed down three of these. I made the enchilada sauce too, but used roasted fresh peppers. They wound up being a little bitter, but the sweetness of the sweet potatoes helped mitigate the bitterness in the overall dish and wound up being a nice balance.

  35. Rena T says

    These were really good! They reminded me of the black bean enchiladas from Trader Joe’s which is a very good thing.
    Something went wrong with my sauce quantity (or maybe I just prefer saucier than average?) so next time I will make a double batch of Dana’s enchilada sauce to ensure I have enough. Mine were just slightly drier than I would have wanted (granted, with a splash of water in the reheat process and various salsas/ sauces they were still amazing).

  36. Robin says

    I cooked the kale and sweet potatoes in the morning before work and that night dinner was ready in no time. It was so good, my family did not miss the cheese. I would definitely make this again, it was comforting and delicious.

  37. Derek-Leigh Vocea says

    Wonderful recipe! Made this tonight for my husband as he’s been vegan a while now and usually does all the vegan cooking. Had majority of the ingredients on hand which was great. Great flavour and went well with the avocado creme. Also topped with nutritional yeast as mentioned by another commentator and it was absolutely delicious. So great to have enchiladas again that tasted great!

  38. ROb says

    We have recently started eating mostly plant based foods. Our recent trip to New Orleans and all of the great non plant based food got me to searching for more plant based food that was not just healthy, but tasty as well. This one fits the bill. Maybe the best enchiladas we have ever had period!!! Just incredible!! I made per the recipe but added a little ancho chili powder as well

  39. Max Dieterich says

    This was so good and I made the sauce from scratch. This is king of “everything I have” foods I ever made! Even used a couple of red chilis I’ve had drying for over a month! My husband also loves it and that makes us winners since he is a big meet eater.
    Will definitely make again and highly recommend <3

  40. Gina says

    I’ve followed you for years but realized I’d never made a single recipe!! My son was getting ready to leave for the military and his girlfriend is vegan – I wanted us to all be able to have dinner together so I suggested to my son that they pick a recipe from your site and make us all dinner. They ended up making dinner 2 nights and this was one of them. It was AAAAAMAZING!! In fact, I am headed to the store to get the ingredients to make it again. I’m not even vegan and this was seriously so delicious. So was the other dish they made. I will definitely be making more of your recipes more often.

  41. Dakota says

    Seriously love when a vegan dish is so delicious that meat eaters request it all the time. Feels like a little win to getting them to the dark side :)
    So delicious and the sauce is so awesome. We usually do chickpeas for ththe beans and add lots of fresh peppers from the garden for sauce. Keep doin what youre doin, you’re seriously killing it!

  42. Lara says

    Oh my god.

    I made this last night (along with the red enchilada sauce) and it was SO GOOD.

    I’m Mexican and a meat-eater, but my partner is vegan and I’ve been trying to cut down heavily on my meat consumption and find ways to incorporate more vegetarian meals into my traditional cooking. Honestly, although I’ve had yummy vegetable-based Mexican food before of course, this was really the first time I felt like a vegetarian main Mexican meal was just as yummy (if not yummier) than the meat alternative! I cannot wait to make this again.

    I used 12 tortillas to make 12 enchiladas in total. My tray would only fit 6 (which was all we needed for that dinner anyway) and so I just layered the second 6 into the tray for cooking today. Just cooked these up for lunch and they were even better after having a night to soak up all the flavour of the sauce and spices. YUM! Highly, highly recommend this recipe.

  43. Trudy Black says

    I am a believer, I had a guest who has a gluten free diet so I looked for not only gluten free recipes, but delicious recipes. These enchiladas were amazing. I found the New Mexico dried chilis in the store, felt so proud making my own sauce. I was afraid it would be too spicy, but it was perfect. Got some fresh corn at the farmer’s market, had corn on the cob with the enchiladas., this meal was a huge hit. Thank you for your healthy, and just as important, delicious recipes.

  44. Chris says

    Another great recipe. I would double the enchilada sauce next time. Mine were a little dry, but I probably used to much sweet potato.

  45. Laurie Low says

    Loved this! Made the avocado cream and red enchilada sauce and took it to a new mom along with corn on the cob and watermelon (great summertime meal). They all loved the meal. I made it in my Air Fryer (in a small insert pan) so I didn’t heat up my kitchen! The leftover filling was great over brown rice.

  46. Shannon says

    This was SO delicious! Next time, I’ll be sure to better warm the corn tortillas to make them more pliable, less crumbly. As I had the same experience as Kate (above) using Guerrero brand tortillas–but they *were* a few days old.

    I’m not gluten free so next time I’ll experiment with fresher corn tortillas and try some using flour, as well. I will also dice the sweet potatoes much smaller in order to get more seasoned surface area and get more savory filling in each bite.

    I’m totally in love with the avocado crema recipe, as well! Absolutely heavenly!

  47. JC says

    Made this for dinner this evening and it was absolutely wonderful. My husband recently became a vegan, and I’ve been trying to find simple yet flavorful meals to cook for us. This was perfect! I sauteed two cloves of garlic along with my greens, and kept everything else exactly as the recipe called. Thank you!

  48. Kate says

    I’ve made so many different recipes from your site and have loved every one. Your website is my go-to for finding delicious meals, and I always trust your taste in the nuances of your recipes, because they’re always so flavorful and delicious.

    This recipe took me a while. I started with the enchilada sauce and then moved on to the enchiladas once that was simmering. I felt your recipe was very straightforward and easy to follow. I tasted the sweet potatoes out of the oven and knew the enchiladas would be delicious.

    Unfortunately, when it came to putting the filling in the tortillas, the corn tortillas immediately started splitting, and I knew I had trouble on my hands. I followed the recipe anyway, figuring they might be messy but would probably taste good anyway. That turned out to be the case, but unfortunately when I transferred the enchiladas to the plate, they completely broke apart and became a sad mush on the plate. ? I added some cilantro to the top to make it a bit prettier, and some avocado on the side. It did taste delicious, but I think next time I’ll use the filling as taco filling and skip the enchilada sauce. I’m guessing the corn tortillas I bought from the store are just not that high quality, but my options are pretty limited at the store I do my shopping at.

    I had a couple extra enchiladas involved because I made slightly more sweet potatoes than needed; it seemed like 3 cups of enchilada sauce was a lot to add to the dish, but I tried to follow the recipe. Do you use the whole 3 cups on your enchiladas? How do you keep them from falling apart?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate! We are sorry to hear that your tortillas fell apart! I am wondering if it was the brand used? Sometimes the freshness can affect their fragility as well..

  49. Megan Hamilton says

    Amazing! The whole family loved it and it could really be one of those clean out the refrigerator kind of recipes — so versatile. Thank you for making this family’s transition to vegan so easy.

  50. Amber says

    I never leave recipe reviews buuuuut..This was simply AMAZING! the enchillada sauce made it, i would recommend your recipe over shop bought sauce it was incredible. Thanks so much, I will be making this over and over again for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could try regular potatoes though the flavor would be totally different. Good luck!

  51. Jen Boom says

    Absolutely incredible and so easy! The flavor profile is amazing: sweet, savory, salty. I will make these again and again!

  52. Hannah Ramirez says

    Awesome recipe. My husband and I both enjoyed it. I went with the oil-free version. The only thing I did differently was to mash up the filling mixture with a potato masher just a tiny bit because I like that kind of consistency. Thank you!

  53. Lauren says

    I made this (added onions to the inside of the enchiladas) with the avocado cream for our weekly Bachelorette dinner watch party with males and females who love meat and are usually turned off by anything considered a “healthy recipe” and everyone LOVED this dish. I’m adding this into my staple rotation of dinner recipes. Great recipe to serve a group!! So delicious!

  54. Kevin Dahlhausen says

    We made this tonight – another 5/5!!!

    Next time I will double the Avocado Crema.

    Thanks!

  55. Joan Belson says

    I am not able to have lime juice due to a conflict with a medication I take. Would it be OK to substitute lemon juice instead? Thx,

  56. SGinOH says

    I made these last night using plain Idaho potatoes, spinach and beans for filling. I had tomatoes sitting on the counter looking really sad, so I roasted those for the sauce. I did make the avocado cream per recipe and baked it with some Mexi -cheese. It was such a hit with us, turned out fantastic. A keeper, for sure. Thank you for sharing such a wonderful recipe.

  57. Sophia says

    LOVED these enchiladas. Made the Red Enchilada Sauce to go along with them and my husband and I agreed this was the best Mexican food we’ve had since becoming vegan about a year ago. Highly recommend!

  58. Sal says

    These were yummy. My boyfriend totally digged them. I don’t like sweet potato anything but I liked these! Just had a hint of sweet which was great. Thanks!

  59. J says

    This recipe was delicious.

    I did use spinach instead of kale because I had a big bunch of it on hand, but everything else I followed as written. I had made a batch of the garlicky guacamole earlier in the afternoon, so I used that but next time I’ll try the avocado crema. I’m usually so-so on enchiladas but this sauce was so delicious I licked every spoon.

  60. Mary says

    I made this twice this week! Loved the video, loved the ease of the seasoned roasted sweet potatoes. I added onions and red bell pepper chunks to roast. I didn’t have kale so skipped it. I used corn tortillas rolled first and Sonoma GF Ivory Teff Wraps layered the second time. Both were great! I did add some grated pepper jack on top but will try it with Crema next. I have a black bean and squash enchilada recipe that I’ve made for years but yours was much simpler. Thanks!

  61. Kandace says

    Just made this for dinner this evening…yummy! I also added a few sliced canned green chilis to the mixture for a little extra kick. The only issue I had was they came out a little dry after cooking…I added more sauce like you suggested so not sure why they came out so dry. I’ll try adding more sauce next time & not cook them as long & see if that helps. Love your recipes! :-)

  62. Cort says

    These were *fantastic*. I am now full of enchiladas and happy and sleepy. (ー。ー) zzz

    For those on the fence about the crema, it’s worth the extra step. It really knocked this out of the park. My only addition was a green hot sauce (and I used store bought enchilada sauce). It didn’t even need the extra green sauce, but the extra kick was nice.

    I love em, but corn torts make me grumpy. Single-layer rolls broke easily, double-layer rolls held tight. I didn’t care about broken rolls here (more enchiladas > stronger enchiladas) but readers that want to keep it together should try doubling.

    So good, thank you for all you do.

  63. Allison Miera says

    As a born and raised New Mexican I Am so excited to make some enchiladas that are vegan! My family doesn’t believe it’s possible to make New Mexican food vegan AND delicious and I will use this recipe as a way to show them you can :)

  64. Risa says

    Hi,
    Made this tonight-loved it ! Couple tweaks I added a tablespoon of maple syrup to the mixture to add a little flavor, also I mashed the mixture a bit which worked better placing into the tortillas. Only comment I had to microwave my tortilla around 20 seconds to get the soft.
    Thanks so much ! I will absolutely make these again!!!

    Risa

  65. Brad Hollenbeck says

    Wow! Very flavorful. Have admit I wondered how the sweet potato/kale combo would work for a Mexican inspired meal. Great flavor , easy to make. We added a little jack/cheddar cheese in the mix and it was delicious. Another home run for Dana

  66. Tae B. says

    I made these last night! My husband is a super picky eater and his exact words were “Babe these are chronic!”. He had 3 servings. I am very happy with how they turned out. thank you thank you!

  67. Sarah says

    Just WOW. I added Mikoyos Vegan Mozz to the mix & on top. Plus, topped mine w the avo crema, cilantro & some jalapeños. Best recipe I’ve made in a LOOOOONG time. God bless you & delish plantbased food!!!

  68. ACG says

    I made this last night – I love your recipes! I tweaked mine a bit – I used store bought enchilada sauce and I made it as a layered

    casserole rather than individual tamales. It was great! I love the avocado cream! After I made it my husband said maybe next time we could cream the sweet potatoes and black beans together before filling the enchiladas….either way, there will definitely be a next time!

  69. Anna says

    Made these tonight for my family! It was a big hit with everyone. I wasn’t able to get dried chilis so I used a recipe that had only spices and not peppers that was similar to yours.. hopefully next time I can get my hands on some dried peppers! p.s these are GREAT with homemade guac

  70. Cassie Thuvan Tran says

    This is such a beautiful recipe! Have you tried this recipe with coconut wraps? They could possibly work if you cut them in half and wrap them, but I am not certain.

  71. Jane says

    I made this and was actually pleasantly surprised at how easy and quick it was. (didn’t make the crema though!) More to the point we were in love with the flavours! My sauce was a bit of an adaptation as I didn’t have dried chillies so I just had to guess with chilli powder/cayenne/chipotle powder but I’m so glad I made a double batch because now it will be an even easier dinner another day! Thanks so much! :)

  72. Twinkle says

    Loved this recipe! Added some onions along with beans & sweet potatoes. Used store bought enchilada sauce and topped with some spicy cilantro chutney-yogurt sauce.

  73. Luci says

    I could not wait-your video was beautiful. I made the dish exactly as written. I usually follow the recipe as written before I make tweaks the next time. There are no tweaks! This is now my favorite
    Vegan Enchilada recipe. The crema is amazing. Thank You!

  74. Kat says

    I really like the ability to convert to metric, thank you! I never noticed that before. It makes everything easier thing you can just weigh ingredients!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are glad you found it helpful, Kat! It is a new feature we have just recently implemented :D

  75. Kathy Rogers says

    I have never attempted enchiladas because I thought it would be too time consuming, but your recipe seems doable (and enticing!). I’ve even seen recipes that refer to enchiladas as “fussy.” Given the fact that Mexican food is one of my favorite cuisines, I just gotta try this one! Thanks, Dana!

  76. Hannah Evelyn says

    Thanks Dana for dinner inspiration tonight. Another delicious recipe (yours always are). I sprinkled some nutritional yeast on top when it came out of the oven. Hearty and filling.

  77. Carissa Nelson | Spoonful of Easy says

    Love the idea of putting sweet potatoes in an enchilada! Plus your picture looks absolutely amazing with that rich sauce and that zig zaggy sour cream on top. Can’t wait to try!