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Vegan Sweet Potato Enchiladas

These Vegan Sweet Potato Enchiladas are a delicious, hearty dish packed with flavor and nutrients. With a simple filling of sweet potatoes, black beans, and spices, wrapped in corn tortillas and topped with a zesty enchilada sauce, this meal is perfect for a satisfying dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large pot
  • 1 frying pan
  • 1 mixing bowl
  • 1 baking dish
  • 1 measuring cups
  • 1 measuring spoons
  • 1 aluminum foil optional

Ingredients
  

  • 2 medium sweet potatoes About 500g.
  • 1 can black beans Rinsed and drained.
  • 1 cup corn Fresh or frozen.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 corn tortillas
  • 1 cup enchilada sauce Store-bought or homemade.
  • 1 avocado for serving
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Peel and dice the sweet potatoes into small cubes. Place them in a large pot of boiling water and cook for about 10–15 minutes until tender. Drain and set aside.
  • In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, garlic powder, salt, and black pepper. Mix until well combined.
  • Lightly warm the corn tortillas in a frying pan over medium heat for about 30 seconds on each side to make them more pliable.
  • Spoon about ¼ cup of the sweet potato mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down in a baking dish.
  • Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes until the enchiladas are heated through and the sauce is bubbly.
  • Prepare avocado slices and chop cilantro for garnish while the enchiladas are baking.
  • Once done, remove the enchiladas from the oven. Serve warm, garnished with avocado slices, fresh cilantro, and lime wedges.

Notes

You can customize the filling by adding other vegetables such as bell peppers or spinach.
For extra flavor, consider adding nutritional yeast or vegan cheese as a topping before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.