Sweet Potato Black Bean Enchiladas

Happy Tuesday Everyone! To start the week, I am sharing this Sweet Potato Black Bean Enchiladas. This dish is fiery and comforting. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered with zesty homemade enchilada sauce. And to finish, it’s drizzled with a refreshing cilantro-lime avocado crema. Are you drooling yet?

Certainly, they make for a fun causal dinner with friends! It’s exactly what I plan to serve at our next gathering post social distancing! No doubt, this recipe is a sure-fire crowd-pleaser.

In fact, this recipe was so good that my husband and I drove to my parent’s house to share it with them. (In Canada we can meet in groups of 5 or less so there was no rule breaking here! haha). Needless to say, this dish was a hit. In typical Two Spoons fashion, it’s a recipe worth sharing.

And, I think this recipe is perfect for the hot or cold months. It’s warm and hearty enough for fall/winter months, but bright and fresh enough for a summer gathering – especially with that avocado-lime crema to drizzle. 

All-in-all I’m sure your family is going to love this recipe as much as we did! So, let me tell you exactly how to make it.

Sweet Potato Black Bean Enchiladas. Vegan Casserole Recipe!

The ingredients:

Now, this recipe is simple to follow and straight forward. But contrary to many of the recipes on my site, there are a handful of ingredients and steps to accomplish this sweet potato and black bean enchiladas casserole. 

Essentially, there are three steps to making these vegan enchiladas:

1. Prepare the homemade enchilada sauce
2. Make the enchilada filling (sweet potato and black bean)
3. Blend together the avocado-lime crema to drizzle

So, this recipe is a bit of a 3-in-1.

Of course, you can always buy enchilada sauce from your grocers to save you time. But I urge you to make it yourself – it’s so delicious, and actually quick to do! It just requires a stocked pantry.

So, if you have the ingredients on hand, or if it’s not too much trouble to grab them, I highly recommend it. You will know exactly what’s gone into making your homemade enchilada sauce. There will be no preservatives or GMOs, and the outcome will be much more delicious. 

Homemade Enchilada Sauce

So, now that I’ve convinced you to make your own homemade enchilada sauce, instead of buying store-bought, here is what you’ll need:

• neutral oil
• all-purpose flour (or gluten-free flour blend)
• chili powder
• garlic powder
• cayenne
• tomato paste
• vegetable broth
• sea salt
• cinnamon
• apple cider vinegar
• black pepper

Now, this recipe comes together quickly. So I encourage you to get together the sauce ingredients in advanced so you can add as you whisk. All-in-all it takes about 5 minutes of cooking in a saucepan.

Another good reason for this DIY sauce vs. store-bought is that  you have full control over the flavour and texture. Sometimes store bought versions can be too tomato-y or too spicy, or the consistency might be too runny. Not to mention the added preservatives and GMO’s. 

But, when you make the sauce yourself you can adjust the flavours to taste, and be sure you’re getting a thick sauce for spreading.

I must thank Cookie and Kate for inspiring me to make my own, and experimenting with flavours to create this recipe. I hope you enjoy it too, and feel free to play around with the seasoning! Add more chili powder for heat/flavour, or apple cider vinegar for brightness. 

Enchilada Filling

Now for the fun part! Filling our vegan enchiladas. For this recipe, I’ve opted-in for a comforting mix of sweet potato, black beans and spinach. Seasoned and spiced for a mouth-watering filling. 

Here is what you’ll need:

• onion
• garlic
• red pepper
• neutral oil
• sweet potatoes
• cumin
• chili powder
• cinnamon
• sea salt
• spinach
• black beans
• whole-wheat flour tortillas (or gluten-free tortillas)

To make the filling, we will sauté the onion, garlic and red pepper in spices. Meanwhile, we will bake the sweet potatoes in the oven, and then add to the saucepan at the end with spinach and black beans. This is a simple mixture that packs tons of flavour. It’s hearty and satiating, and I’m sure you’ll love it too!

Now, you can use corn tortillas instead of flour tortillas to make it gluten-free. It’s entirely up to you. But I find flour tortillas much more widely available in stores. They work really well in this recipe. I used six 8-inch whole-wheat flour tortillas.

Cilantro-Lime Avocado Crema

An enchilada recipe wouldn’t be complete without a refreshing herby sauce to drizzle. Say hello to this refreshing and creamy cilantro-lime avocado crema. Often times, enchilada recipe will top with cheese, but to keep it vegan I’ve gone with this creamy dressing instead. 

In fact, vegan or not, I think this sauce is a preferable topping to cheese. It really balances out the fiery flavours with something creamy and bright.

Here is what you’ll need:

• coconut yogurt
• avocado
• cilantro
• lime juice
• sea salt
• garlic

As you can see this recipe is bright, creamy and luscious. It’s simple to make, but packed with flavour. All-in-all you can have this crema ready in 5 minutes.

Vegan Enchilada Notes

Organize your steps, and give yourself time.

Now, although this recipe is fairly straight forward. There’s many steps – from making the homemade enchilada sauce (recommended) to cooking the filling, and making the crema. So, it’s going to take more time in the kitchen than other recipes on my blog.

But I can promise you that this recipe is worth it! I’ve stamped this recipe foodie approved, since it’s so luscious and mouth-watering.

So, I encourage you to give yourself enough time to cook this recipe, to avoid the feeling of being rushed or stressed. 

As well, you can bake these enchiladas earlier in the day, and reheat in the oven when you’re ready to eat. Simply cover with foil and place in the oven at 350F/176C for 20 mins, or until warm. 

Prep sauces in advance.

You can also prep some of the steps in advance to make the process quicker.

For example, prepare your homemade vegan enchilada sauce in advance. It will keep in the fridge for 2-3 days. Simply reheat before using, whisking well. And add splashed more broth if needed to thin.

In addition, you can prepare your avocado crema earlier in the day. Keep covered in fridge until ready to use.

Other recipes you might like

If you’re digging this recipe, you might also like these:

• Fully Loaded Black Bean Nachos
• Black Bean Stuffed Sweet Potatoes
• Vegan Butter Chicken
• Black Bean and Corn Salad
• Stuffed Zucchini Pizza Boats

So there we have it! A luscious and delectable sweet potato black bean enchiladas recipe. It’s warm and fiery, hearty and comforting, with a refreshing and bright crema to drizzle. Certainly, this recipe brings all the flavours, and is one to please the masses. I know you and your loved ones are going to love this vegan enchiladas recipe as much as we do. 

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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5 from 3 votes

Sweet Potato and Black Bean Enchiladas

This dish is so fiery and comforting. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered in scrumptious homemade enchilada sauce. Then drizzled with a refreshing vegan avocado-lime crema.

Category dinner, Entree, Main Dish

Cuisine Mexican, vegan

Prep Time 50 minutes

Cook Time 50 minutes

Total Time 1 hour 40 minutes

Servings 4 people

Author Hannah Sunderani

Ingredients

Homemade Enchilada Sauce (makes 1.5 cups)

• 3 tbsp neutral oil (avocado oil or coconut oil)
• 3 tbsp all-purpose flour , or gluten-free
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper flakes
• 1/8 tsp cinnamon
• 1/2 tsp sea salt
• 1/8 tsp ground black pepper
• 2 tbsp tomato paste
• 1.5 cups vegetable broth
• 1 tsp apple cider vinegar

Enchilada stuffing

• 2 sweet potatoes
• 2 tbsp neutral oil (avocado oil or coconut oil)
• 1 onion (red or white), chopped
• 3 cloves garlic , finely chopped
• 1 red bell pepper , chopped
• 1 tbsp neutral oil (avocado oil or coconut oil)
• 1 tsp cumin
• 1/2 tsp sea salt
• 1/2 tsp chili powder
• 1/4 tsp cinnamon
• 2 cups baby spinach , tightly packed
• 1 can black beans (14 fl oz/400 ml), strained and rinsed
• 6 8-inch whole-wheat flour tortillas (or gluten-free tortillas)

Cilantro Lime Avocado Crema

• 3/4 cup coconut yogurt
• 1 avocado
• 1/2 cup cilantro , tightly packed
• 1/4 cup lime juice
• 1 clove garlic
• 1/4 tsp sea salt

US Customary - Metric

Instructions

Homemade enchilada sauce (makes 1.5 cups)

• Measure out all your dry ingredients, as well as tomato paste and veg broth. The recipe comes together quickly, so have them close by.
• Heat oil in a medium-sized saucepan on high. Once hot (i.e. the surface is shimmering) whisk in all-purpose flour and spice mixture. Continue whisking to combine, until thick and fragrant. Then add tomato paste.
• Slowly splash in vegetable broth. Continue whisking to form a smooth liquid. Bring sauce to a low simmer and cook for 5 to 10 mins, or until thick and saucy. (Consistency should be thick like ketchup). Splash in apple cider vinegar and stir to combine. Remove from heat and cover.

Enchiladas

• Preheat oven to 400F/200C. Chop sweet potatoes into bite-sized cubes. Line a baking tray with parchment paper and spread sweet potatoes onto tray. Drizzle with oil and toss to coat. Cook for 20 mins. (Keep oven on for later).
• Meanwhile, toss onion, garlic, red bell pepper, and 1 tbsp neutral oil into a large deep skillet (or saucepan) on medium-high heat. Cook, stirring often until veg is softened (approx. 10 mins). Then add cumin, sea salt, chili powder and cinnamon. Toss to combine.
• Drop in spinach and cook for a few minutes until wilted. Finish by dropping in roasted sweet potato and black beans. Stir to combine. Remove from heat.
• Assemble enchiladas by pouring 1/4 cup of the homemade enchilada sauce into your casserole dish. (I used a 8.5 x 11 inch baking dish). Spread out the sauce to coat the base.
• Grab a tortilla and add spoonfuls of filling mixture to the middle. You want it full, but not too full that you can't roll it (about 1/2 cup of filling should do). Snugly fold in the sides to form a log. Place the burrito seam side down into your casserole dish. Repeat with remaining tortillas and filling, until you've used them all up and the tortillas are snug in the casserole dish,
• Drizzle the top of your pan with remaining homemade enchilada sauce. Spread to cover as best you can. Cook enchiladas for 20 mins, or until the top is golden and bubbling. Let cool slightly (approx. 10 mins) before serving.

Cilantro Lime Avocado Crema

• Meanwhile, prepare your crema by adding all the contents to a blender. Blend until smooth and creamy. Drizzle enchilada casserole with the avocado crema. Optional to sprinkle casserole with more cilantro. Serve enchiladas with remaining crema.

Notes

Make this recipe gluten-free by subbing the flour in the enchilada sauce with a gluten-free flour blend, and the flour tortillas with gluten-free tortillas.

Prep in advance:

Both the homemade enchilada sauce and the cilantro-lime avocado crema can be prepped in advance for this recipe. Enchilada sauce will keep in fridge for up to 2-3 days. Heat in saucepan, whisking well before use. Optional to add splashes veg broth to thin.

Crema can be made earlier in the day, and stored in the fridge. Cover in an air-tight container.

Casserole can also be baked in advance and reheated in oven at 350F/176C for 20 minutes. Cover with foil when reheating to ensure the top doesn't dry out. Drizzle with crema just before serving. 

To save time, you can replace homemade enchilada sauce with 1.5 cups store-bought enchilada sauce. Although, I highly recommend this homemade version for optimal taste. 

Nutritional information is a rough estimate. 

Nutrition

Calories: 747kcal | Carbohydrates: 96g | Protein: 18g | Fat: 35g | Saturated Fat: 4g | Sodium: 1684mg | Potassium: 1189mg | Fiber: 19g | Sugar: 15g | Vitamin A: 19334IU | Vitamin C: 65mg | Calcium: 276mg | Iron: 6mg

Approvals

 

Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – SOY-FREE – NUT-FREE