Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas are a hearty and flavorful Mexican dish that is perfect for vegetarians and vegans. It is made with soft tortillas that are filled with a savory mixture of black beans, sweet potatoes, and spices and then topped with a flavorful enchilada sauce and cheese. The dish is typically served with a side of rice and beans and garnished with fresh cilantro.


  • 8 corn tortillas
  • 1 can black beans, drained and rinsed
  • 1 large sweet potato, peeled and diced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup enchilada sauce
  • 1 cup shredded vegan cheese
  • Fresh cilantro, chopped (optional)


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, sauté the sweet potato, onion, and garlic until the sweet potato is tender.
  3. Add in the black beans, cumin, chili powder, salt, and pepper, and stir until well combined.
  4. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
  5. Place about 2 tablespoons of the sweet potato mixture in the center of each tortilla and roll it up.
  6. Place the enchiladas seam-side down in the baking dish.
  7. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded vegan cheese.
  8. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
  9. Remove from the oven and let it cool for a few minutes before serving.
  10. Garnish with fresh cilantro if desired.

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