Skip to main content

Vegan Black Bean and Sweet Potato Enchiladas


These enchiladas are a delicious and flavorful plant-based twist on this traditional Mexican dish. Sweet potatoes and black beans add natural sweetness, while the enchilada sauce provides a rich and tangy flavor.

Cuisine: Mexican-Inspired Vegan
Servings: 6-8


  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 6-8 corn tortillas
  • Enchilada sauce (see below) or store-bought
  • Shredded vegan cheese (such as Daiya), optional


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, cumin, paprika, salt, and pepper to the skillet and cook for an additional minute.
  4. Add the diced sweet potatoes and black beans to the skillet and stir to combine.
  5. Cook for 10-12 minutes or until the sweet potatoes are tender.
  6. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
  7. To assemble the enchiladas, lay a tortilla flat and spoon some of the sweet potato and black bean mixture onto the center of the tortilla.
  8. Roll up the tortilla and place seam-side down in a baking dish.
  9. Repeat with the remaining tortillas and filling.
  10. Pour the enchilada sauce over the rolled tortillas and top with shredded vegan cheese (if using).
  11. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Enchilada sauce

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups fresh or canned crushed tomatoes (fire-roasted or regular)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth (homemade or store-bought)
  • 1/4 cup nutritional yeast (optional, for cheesy flavor)


  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Stir in the crushed tomatoes, cumin, smoked paprika (if using), salt, and pepper.
  5. Bring the mixture to a simmer and let cook for 10-15 minutes or until the sauce has thickened slightly.
  6. In a small bowl, whisk together the flour and vegetable broth until smooth.
  7. Stir the flour mixture into the enchilada sauce and let cook for an additional 2-3 minutes or until the sauce has thickened to your liking.
  8. Taste and adjust the seasoning as needed. If desired, add the nutritional yeast (optional) and stir to combine.


  • Use immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Reheat the sauce gently over low heat before using.
  • This enchilada sauce is perfect for vegan enchiladas, tacos, and other Mexican-inspired dishes.

Matching Wines

Pinot Grigio: This crisp and refreshing white wine pairs nicely with the sweet potatoes and black beans.

Merlot: A medium-bodied red wine with flavors of plum and blackberry complements the enchilada sauce and tortillas.

Grenache Rosé: For a lighter option, try pairing this dish with a dry Grenache Rosé. The fruit notes in the wine will complement the sweetness of the sweet potatoes and black beans.