I didn’t have enough sauce on hand so the last couple really stuck to the pan but they were so good I scraped them off to get every last bite. As a born and raised New Mexican I Am so excited to make some enchiladas that are vegan! I made this last night (along with the red enchilada sauce) and it was SO GOOD. I am making them again tonight to bring to a family dinner. 1 (15.5 ounce) can store-bought enchilada sauce (red or green), divided, 1 (15.5 ounce) can black beans, rinsed and drained. Thanks for sharing, Elizabeth! This would make the perfect meal when you have a little extra time on your hands and want to make something extra hearty and flavorful. I added Mikoyos Vegan Mozz to the mix & on top. I’m not even vegan and this was seriously so delicious. ), Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Will definitely make these again!! Hoping to make this recipe again for the 3rd time for a dinner party. Heat the olive oil over medium-high heat in a large skillet. Is there a non-vegan way to make the avocado crema? By the time we got home from work, the sweet potatoes were done cooking, the oven was heated up, and everything is ready to be assembled. I also used flour, not corn, tortillas because it’s what my kids will eat. Let us show you how it’s done. Incredibly savory and filling. Let us know how it goes! Made this tonight for my husband as he’s been vegan a while now and usually does all the vegan cooking. For those on the fence about the crema, it’s worth the extra step. Just incredible!! Can’t wait. I was worried I would want cheese or something else with them but they were great by themselves. This is such a beautiful recipe! Easy to make, doesn’t require too much time and so tasty! Your website is my go-to for finding delicious meals, and I always trust your taste in the nuances of your recipes, because they’re always so flavorful and delicious. Used cashew yogurt in place of soaked cashews for the avocado crema. Everything came out to be perfect! Whoop! I will also dice the sweet potatoes much smaller in order to get more seasoned surface area and get more savory filling in each bite. Any suggestions? You could try regular potatoes though the flavor would be totally different. Added some onions along with beans & sweet potatoes. Hi, We added a little jack/cheddar cheese in the mix and it was delicious. Vegan Enchilada recipe. Fill with ~1/3 cup of the filling. Oh my god, this is one of the best recipes I’ve made from this blog. the enchillada sauce made it, i would recommend your recipe over shop bought sauce it was incredible. Bake uncovered for 20-25 minutes. Roasted sweet potato black bean enchiladas are a delicious twist to classic enchiladas. Spinach instead of kale, green enchilada sauce instead of red (only because I had those things on hand) and no time to soak cashews for the crema so made a guacamole and mixed with hummus. My family doesn’t believe it’s possible to make New Mexican food vegan AND delicious and I will use this recipe as a way to show them you can :). It was AAAAAMAZING!! Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese. Aw, we’re so glad you enjoy our recipes, Jennifer! MMMwwwaahhh!! xo. My boyfriend totally digged them. Used store bought enchilada sauce and topped with some spicy cilantro chutney-yogurt sauce. You could sub sour cream in place of the cashews and reduce the water. Used purple kale since it’s less bitter and softer. I loved the recipe. Will definitely be adding this to my regular rotation, thanks again Minimalist Baker! I actually replaced the sweet potatoes in this recipe with the Moroccan carrots in your newer recipe! Feels like a little win to getting them to the dark side :) We are so glad you enjoyed them! https://cupfulofkale.com/vegan-black-bean-and-sweet-potato-enchiladas It turned out pretty well and was a good change from the usual rotation of meals I’ve been preparing recently. If so-where would you include it? A keeper, for sure. Will make again. Do this no more than 24 hours in advance. Very flavorful. Garnished with cilantro and Greek yogurt. We hope you and your family love them, Allison! I make my tortillas from scratch too which I totally recommend (I think its fun). Cheers, friends! I tweaked mine a bit – I used store bought enchilada sauce and I made it as a layered. Mine were a little dry, but I probably used to much sweet potato. Thanks so much for the lovely review! I made this last night and it was DELICIOUS. I used GOYA pinto beans – the best, and hatch chiles are in season in Texas, so I chopped it and an onion in a skillet, sauteed it. Both were great! And the cilantro lime sauce….out of this world!!!!!! Normally not a fan of enchiladas but this will make you change your mind even though I used Will definitely make this again. Thanks again!! Delicious! The tip to warm up the tortillas WAS ESSENTIAL. I am now full of enchiladas and happy and sleepy. Will definitely make again and highly recommend <3. Lay one corn tortilla down in the saucy dish to coat. I tasted the sweet potatoes out of the oven and knew the enchiladas would be delicious. Thanks so much! Just skip all the hassle of making enchiladas. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. This is absolutely going to be added into the recipe rotation from now on! Thanks so much ! That worked perfectly but I didn’t want fried tortillas. Any advice on how to freeze them? So good! The avocado crema came out tasting like a sour cream and complimented the dish beautifully. If you try this recipe, let us know! Got some fresh corn at the farmer’s market, had corn on the cob with the enchiladas., this meal was a huge hit. Good luck! Hi Merav, you can make the homemade enchilada sauce and modify the spice level by adjusting the amount of arbol chilies. I grew up eating authentic enchiladas but I recently became dairy free and more plant based. More to the point we were in love with the flavours! p.s these are GREAT with homemade guac. I had a couple extra enchiladas involved because I made slightly more sweet potatoes than needed; it seemed like 3 cups of enchilada sauce was a lot to add to the dish, but I tried to follow the recipe. This picky eater plans to eat more of this meal! The first time I made these they were pretty good, but I didn’t have all the right ingredients so I did my best with what I had. It did taste delicious, but I think next time I’ll use the filling as taco filling and skip the enchilada sauce. Plus your picture looks absolutely amazing with that rich sauce and that zig zaggy sour cream on top. I’m adding this into my staple rotation of dinner recipes. These were really good! We are sorry to hear that your tortillas fell apart! I did use spinach instead of kale because I had a big bunch of it on hand, but everything else I followed as written. Made this for a brunch and it was a hit amongst my guests! I love how the sweet potato is fully cooked before going in with these. It didn’t even need the extra green sauce, but the extra kick was nice. Our recent trip to New Orleans and all of the great non plant based food got me to searching for more plant based food that was not just healthy, but tasty as well. :) Thanks so much! I sprinkle vegan parmesan cheese before I bake. The whole family loved it and it could really be one of those clean out the refrigerator kind of recipes — so versatile. Delish. Honestly, although I’ve had yummy vegetable-based Mexican food before of course, this was really the first time I felt like a vegetarian main Mexican meal was just as yummy (if not yummier) than the meat alternative! They’re: HeartySavory-sweetSuper flavorfulSatisfyingProtein- + Fiber-rich& So delicious. This was excellent and I don’t often say that about vegan recipes! Thanks so much for the lovely review, Imelda! (ー。ー) zzz. My husband enjoyed it. Cover and steam for about 4-5 minutes or until kale is slightly softened but still vibrant green. I never leave recipe reviews buuuuut..This was simply AMAZING! Thanks so much! We’re so glad you enjoyed them! Xo. The leftover filling was great over brown rice. (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) Love your recipes! LOVED these enchiladas. Thanks so much for sharing! Does the nutrition information include the avocado crema? We didn’t have the right peppers to make the enchilada sauce so we had the store bought kind, and we couldn’t find the corn tortillas at the store so we used flour. Wow this is looking super delicious, thank you for sharing your blog. Highly, highly recommend this recipe. xo. This was perfect! Of course, I didn’t have all the ingredients, which isn’t unusual for me. https://minimalistbaker.com/sweet-potato-black-bean-enchiladas Thank you for such an easy and quick recipe! This recipe was a hit, I loved it, but more importantly my husband loved it too and he claims that he doesn’t like sweet potatoes or kale… the only change I made was to add a jalapeño to the avocado Crema to give it a little kick.