The BEST Vegan Sweet Potato Enchiladas ever! Creamy sweet potatoes, black beans, and spinach rolled in tortilla wraps and drenched in tomato sauce. Add some vegan cheese too if you fancy! YUM!
Overview & Quick Links
Why I love this recipe
First of all, ENCHILADAS! I mean what is there not to like? But the best part about this recipe is that I tried to keep it really simple. There's no making enchilada sauce or even the cheese sauce... I know I know these are delicious BUT this is the lazy version and I'm sure you'll love this as much as I did.
Plus there's no tofu in here, it can be made gluten-free & there are no other allergens either. Just fresh, tasty veggies! Serve with my pico de gallo for more freshness.
🍠 Ingredients for the vegan enchiladas
- Sweet potato - cook the sweet potato for 5 minutes in the microwave, that way you save a lot of time
- Black beans - canned black beans will work great
- Red onion - or white
- Red bell pepper - you can leave it out, but I love the subtle crunch and sweetness
- Baby spinach - packed with iron and a plethora of vitamins + an easy and fast way to get your greens in without even trying
- Passata - which is basically tomato purée but using cooked tomatoes
- Cumin - promotes digestion as well as gives a nice flavor to any dish
- Chili flakes - helps stimulate your metabolism. Add as much or as little spicy you want your enchiladas to be
- Tortillas - opt for whole wheat tortillas, they are much healthier as they provide complex carbohydrates and fiber
- Vegan cheese - to sprinkle on top (optional)
- Pico de gallo - to serve!
How to make the sweet potato enchiladas
- First, you need to preheat your oven to around 200ºC. Chop and prepare your red onion and bell pepper. Sauté everything in a little bit of olive oil in a frying pan. Add your black beans, cumin, and chili flakes.
2. Add your cooked sweet potato and baby spinach and cook for 2-3 more minutes.
3. Divide the sweet potato mixture between the tortillas and roll them up. Place them tightly in a baking dish, cover with the rest of the passata and cheese (optional). Bake until nice and bubbly! Top it with my easy peasy pico de gallo (corn salsa) and enjoy it!
How to store and freeze the enchiladas
- These enchiladas taste best fresh out of the oven but if you'd like to store any leftovers you can do so by storing the enchiladas in an airtight container in the fridge for up to 3 days.
- You can either freeze the leftovers for up to 3 months in a freezer-friendly container, let thaw in the fridge and then reheat in the oven or microwave until warmed through. Or you can make them ahead and freeze the whole dish and then bake from frozen for 45-60 minutes. For the first 30 minutes keep covered, then uncover and bake for 15-25 more minutes.
Tips & variations for making the best vegan enchiladas
- You can use red kidney beans or chickpeas instead of black beans.
- Besides the corn salsa, you can serve it with guacamole or sliced fresh avocado and limes.
- Instead of passata, you can use ready-made enchilada sauce. Just read the label and try to avoid anything too processed, or with any added sugars.
If you like this enchiladas recipe you'll love
I love to see all your yummy creations! ♡
Vegan Sweet Potato Enchiladas
- 1 large sweet potato, cooked and chopppd
- 1 tbsp olive oil, or avocado oil
- 1 red onion, finely chopped
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1/2 tsp chili flakes
- 1 can black beans , rinsed and drained
- 2 cups passata
- 2 cups baby spinach
- 8 large tortilla wrap, preferably whole wheat
- salt & pepper, to taste
- 1 cup vegan cheese that melts, optional
- Preheat the oven to 200ºC (400ºF).
- Heat the oil in a large frying pan over medium heat and cook the onions and red pepper, stirring occasionally for 5-8 minutes or until tender. Stir in the cumin, chili flakes, and black beans and cook for 2-3 minutes.
- Add the spinach and cooked sweet potato and cook for one more minute. Add a little bit of passata to moisten it, and season with salt and freshly ground pepper.
- Divide the sweet potato mixture between the tortillas and roll them up. Pour some of the passata in an ovenproof dish, which should be large enough to hold the enchilada snugly. Arrange them tightly, side by side in the dish.
- Pour over the enchiladas the remaining passata. If you want the cheese you can add it now.
- Bake in the oven for 15 minutes until the sauce is bubbling and the cheese has melted and is golden brown. Enjoy!
- If you don't have a microwave just bake the sweet potato in the oven for 45-50 minutes. Obviously it takes longer but the results are the same.
- Make it hot! Add sriracha or chili powder if you wish.
- Serve the enchiladas with my corn salsa (pico de gallo), sliced avocado and garnish with cilantro (coriander)