Vegan Sweet Potato Enchiladas Recipe

Name: Vegan Sweet Potato Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato, chopped; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced, or more to taste; 2 (15.5 ounce) cans black beans, drained and rinsed; 1 green bell pepper, chopped; 1 (16 ounce) bag frozen chopped spinach, thawed and drained; 1 tablespoon lime juice, or to taste; 1 teaspoon ground cumin, or more to taste; 1 teaspoon cayenne pepper; salt to taste; 3 cups enchilada sauce, divided; 8 (8 inch) flour tortillas

Servings: persons

1 large sweet potato, chopped
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced, or more to taste
2 (15.5 ounce) cans black beans, drained and rinsed
1 green bell pepper, chopped
1 (16 ounce) bag frozen chopped spinach, thawed and drained
1 tablespoon lime juice, or to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon cayenne pepper
salt to taste
3 cups enchilada sauce, divided
8 (8 inch) flour tortillas

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 2 to 6 minutes.
3
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, 2 to 4 minutes. Add the steamed sweet potato, black beans, green bell pepper, spinach, lime juice, cumin, cayenne pepper, and salt. Cook until flavors blend, about 5 minutes. Add 2 cups enchilada sauce; cook until slightly absorbed, about 5 minutes more.
4
Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas.
5
Bake in the preheated oven until sauce is deep red and enchiladas are heated through, about 20 minutes.

915

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large sweet potato, chopped, 2 tablespoons olive oil, 1 onion, chopped, 3 cloves garlic, minced, or more to taste, and more.

Yes, Vegan Sweet Potato Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Sweet Potato Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions