These vegan enchiladas are packed with flavor and hearty enough to satisfy even the hungriest “meat-eater.” Don’t believe me? Ask my husband. He and his friend John were patting their bellies last night after eating two enchiladas, telling me how good they were and how they couldn’t believe they were full from eating vegetables.
The recipe below is for a double batch. I baked one and put the other in the freezer for another night. If you only want one pan, cut the ingredients in half.
-4 large sweet potatoes
-2 T. olive oil
-2 cloves garlic
-2 roasted green chilis
(or two 4 oz. cans chopped green chiles)
-2 cans black beans, rinsed
-3 large tomatoes
(or two 14 oz. cans diced tomatoes)
-2 T. chili powder
-salt & pepper
-4 C. salsa
-16 large tortillas
-1/2 red onion
Preheat the oven to 400 degrees. Peel your sweet potatoes,
and chop them into 1-inch chunks. Spread them out on ungreased cookie sheets in a single layer. Roast in the oven for 20 minutes, tossing halfway through.
Meanwhile, prepare the rest of the ingredients.
For the beginner cooks out there, a quick how-to on prepping garlic. Take your knife, lay it on it’s side on top of the garlic clove,
and press down with your hand smashing the garlic.
The outside will now peel right off.
Chop up your garlic,
red onion, green chiles and tomatoes.
Tip: when peeling and chopping a lot of vegetables, have a garbage bowl a la Rachael Ray handy. Makes clean-up much easier!
After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds.
Add the black beans, tomatoes, chili powder, salt and pepper.
Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.
While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray,
and coating the bottom with a light layer of salsa.
Grab your tortillas (I like to buy tortillas made locally because they are fresh with fewer ingredients than most store brands-I usually get whole wheat but they were sold out this week),
and set up a filling station.
Place a spoonful of filling into the middle of each tortilla,
roll it up and place it seam-side down in your dish.
Repeat until there are eight enchiladas per pan.
Spoon any extra filling over the top. Add 1 cup salsa and half of the chopped red onion to the top of each dish.
Bake the enchiladas for 20 minutes. (At this point I put one in the oven and one in the freezer)
Serve and enjoy!
This recipe is perfect the way it is, but you can always change it up.
-add sauteed onions
-add sauteed mushrooms
-serve with sour cream
-add shredded chicken, pork or beef.
We ate our enchiladas with some amazing Roasted Tomatillo Guacamole. I will post that recipe for you later!
Black Bean Sweet Potato Enchiladas
- 4 large sweet potatoes
- 2 T. olive oil
- 2 cloves garlic
- 2 roasted green chilis or two 4 oz. cans chopped green chiles
- 2 cans black beans rinsed
- 3 large tomatoes or two 14 oz. cans diced tomatoes
- 2 T. chili powder
- salt & pepper
- 4 C. salsa
- 16 large tortillas
- 1/2 red onion
- Preheat the oven to 400 degrees. Peel your sweet potatoes, and chop them into 1-inch chunks. Spread them out on ungreased cookie sheets in a single layer. Roast in the oven for 20 minutes, tossing halfway through.
- Meanwhile, prepare the rest of the ingredients. Chop up your garlic, red onion, green chiles and tomatoes.
- After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
- In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds. Add the black beans, tomatoes, chili powder, salt and pepper.
- Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.
- While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa. Grab your tortillas, and set up a filling station.
- Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish. Repeat until there are eight enchiladas per pan.
- Spoon any extra filling over the top. Add 1 cup salsa and half of the chopped red onion to the top of each dish.
- Bake the enchiladas for 20 minutes. (At this point I put one in the oven and one in the freezer)
- Serve and enjoy!
Just found your blog through Bloggy Moms and I'm so glad I did, because YUM! Can't wait to make these!
Hope to see you around the bloggy-verse!
This is creative! We eat meat but it's totally perfect without it! I can see that cooking takes you longer time when taking pictures… I usually don't have as many as you do… still, I think my camera smells like onions and garlic 🙂
I love Sweet Potato Enchiladas- yours sounds fabulous, would def trade up in place of mine sometime!
Thanks for the comments! Let me know if you make these and how they turn out!
Yum-o! Just tried this for dinner thginot and it was delicious! 🙂 I didn’t have any sour cream so I just used plain yogurt, and we thought it turned out great.
thanks Alysa for the recipe! I made this last night using a lot of my basket- on the side I made chipotle coleslaw ( with the cabbage head from BB) and sweet corn tomalito, and some quac- the whole thing was simply delicious! One enchilda with the sides and we were all stuffed!
Made this for my MIL and me tonight. Was a bit skeptical (don't know why because I love sw. pot and black beans)but turned out really, really well! The only thing I need to do differently next time is chop up the sw. pot into smaller pieces- I had some chunks that were still a bit starchy. Served it with a side of homemade guacamole. Delicious! Thanks!
Interesting recipe for smothered burritos! Chock full of beta-carotene and soluble fiber, I can imagine these are delicious AND very filling! Enchiladas are made with corn tortillas, if you used that, you'd have a complete protein with the addition of the black beans!
And, what quantity of black beans did you use, since it's not stated in the actual recipe? It *looks* like a large (American) can's worth, but as I have to cook my own, maybe allow two cups/16 ounces?
Thank you for the absolutely delicious flavour combination idea!
Perfect for the fall. Now I'm starving!
Kitty, for the double batch I used 2 cans of black beans. I edited the post to show that, thanks for pointing it out!
So glad everyone is enjoying these!
Thanks for sharing this great recipe! I have tons of sweet potatoes right now from my CSA box and wanted to try something new. This is perfect and I have all of these ingredients already in the pantry. My 1 year old son is going to love this (and I am hoping my hubby does too)! I am going to serve it with your suggested vegetarian sides; cheese, sour cream and guacamole. Yum!
These look amazing! Jessica Harris referred you via her blog! 🙂
OH YES!! Thank you for this 🙂 I recently had the BEST vegan black bean sweet potato tacos at a mexican place up in Seattle, Wa and have been craving them ever since. This looks like the perfect cure!
I saw this recipe posted on FB on BB post. I can’t wait to try it. It sounds totally amazing! Thanks for sharing.
Thanks Jean! I hope you like it!
These sound delicious!! Thanks for sharing!
Would heating the tortillas make them easier to roll.
If the tortillas aren’t pliable enough, heating them up will definitely help!
Made these tonight and there were REALLY good!! Thanks for sharing 🙂
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