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sweet potato black bean enchiladas
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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

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