Thank you. It was perfect for using up left over baked sweet potato from Canadian Thanksgiving. xo. This was great! LOL. Let me know what you think! We LOVE these. Even used a couple of red chilis I’ve had drying for over a month! Heat the olive oil over medium-high heat in a large skillet. This will help them become more pliable and easy to roll. I’m a wimp when it comes to spicy food. Thanks for sharing! 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. I am making them again tonight to bring to a family dinner. Bake until heated through and cheese is melted, about 20 minutes. Kate, I LOVE this recipe and so many more recipes from this blog. It was great! Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown. Super easy, delicious and filling black bean and sweet potato enchiladas! As a born and raised New Mexican I Am so excited to make some enchiladas that are vegan! She went home this weekend to sell her apartment big items and is on her way home now. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered in scrumptious homemade enchilada sauce. Left out the lime juice, chiles, chili powder, and sour cream. I don’t know about you but there’s almost nothing I enjoy more than a good, healthy weeknight meal. The only thing I did differently was to mash up the filling mixture with a potato masher just a tiny bit because I like that kind of consistency. Hi Nat, we’re so glad you enjoyed them! Just make sure you freeze and bake in a safe dish and let it warm prior to putting it into a hot surface. Just made this for dinner this evening…yummy! Mine were just slightly drier than I would have wanted (granted, with a splash of water in the reheat process and various salsas/ sauces they were still amazing). Make a black bean sweet potato enchilada casserole: instead of enchiladas by following this recipe. Aw, thanks for your kind words and lovely review, JoAnn! This enchiladas are definitely staying in my weekly menu. Wonderful, Jason! I read other enchilada recipes and they never even mention this! I added a little vegan sour cream to the enchilada sauce for extra creamy dreaminess. Also I used the microwaveable steam packs for the sweet potatoes and cooked as instructed on the bag. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Mexican Green Salad with Jalapeño-Cilantro Dressing. We are sorry to hear that your tortillas fell apart! The very versatile sweet potato goes south of the border with some unusual spices like cinnamon and allspice. And the cilantro lime sauce….out of this world!!!!!! Set aside to cool. Dog lover. It as still a tasty dish. Black Bean & Sweet Potato Enchiladas (Grain-free, Vegan) serves 2-4. I regularly have cravings for the sweetness in the filling so this recipe is frequently in our meal rotation. We are glad you found it helpful, Kat! I love this recipe. I’m missing the step where the black beans are added? Is it possible they were old or had been stored in the freezer? We’d suggest freezing in single servings in freezer-safe glass or plastic storage containers. I’m usually so-so on enchiladas but this sauce was so delicious I licked every spoon. I would double the enchilada sauce next time. MMMwwwaahhh!! (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) Bake until they’re tender and cooked through, about 30 to 35 minutes. Thank you for having the best vegetarian recipes! I made it last night (a scaled-down portion so there’s only two enchiladas) using black beans and leftover Moroccan carrots (warmed up to at least room temp.). It was very easy to throw together and had lots of flavor. I used 12 tortillas to make 12 enchiladas in total. Everyone loves it! Yes! Thanks so much for the lovely review, Imelda! I’m going to share this recipe immediately. This is king of “everything I have” foods I ever made! Great recipe. Seriously love when a vegan dish is so delicious that meat eaters request it all the time. Something went wrong with my sauce quantity (or maybe I just prefer saucier than average?) Just WOW. This recipe is actually one that I shared back in 2011, but it was missing some key instructions, like how to roast the sweet potato. Tomato paste will help thicken it and add flavor. My husband, a meat eater, even commented on how good they are. I’ll definitely be making this again! I’ll be making this one again for sure! I used an enchilada sauce from a can from Walmart on the bottom of the tray and a chipotle salsa from Trader Joe’s on the top. And I just tossed the kale in with the potatoes for the last 5 minutes. Next time, I’ll use garlic powder! Thank you for your review. This recipe was so insanely good! I hope this helps! Hi Kate! Have made this several times and it has become a family staple! (drained // or sub pinto or refried beans), Guacamole, avocado, or Avocado Crema (see notes for recipe). I hope they love it as much as my family loved it! It doesn’t say how much cheese to put in the filling and how much to reserve fir sprinkling on top? We added a little jack/cheddar cheese in the mix and it was delicious. This was great. I cannot wait to make this again. The word “enchilada” is a form of the verb “enchilar” which means “to season with chile.” And chilies are the heart of enchilada sauce! Great recipe to serve a group!! Whoop! Thank you for sharing how you made this fit with what you had and your tastes, Dinah! I deliver one refrigerated and one frozen and it’s been a big hit both times. I know others will find this helpful. These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you’ll ever eat. You could also sauté a red bell pepper. Hi Gina! Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Quick! Then roll up and lay seam-side down at the edge of the dish. Also I LOVE that you include nutrition info (even estimates) for your recipes! Thanks for the attention to detail in your recipe and all the helpful tips – looking forward to making it again! I’m adding this into my staple rotation of dinner recipes. The Avocada Crema will be on regular rotation around here. Next time I will double the Avocado Crema. Thank you for taking the time to review. I made the dish exactly as written. I think if anyone finds them too mushy, you might want to use a little less salsa on top. Will definitely be making again. Course Dinner. I never noticed that before. Can’t wait to try! Mine were a little dry, but I probably used to much sweet potato. Can be partially or fully made ahead for a cozy, warm dinner any day of the week! OMG! I hope this helps! It was it delicious! The first time I cooked the sweet potatoes in the Instant and roasted them the second time. Thanks so much!! Made this tonight-loved it ! I tried the recipe today without the green chilies. My only regret was not having enough tortillas. I did make the avocado cream per recipe and baked it with some Mexi -cheese. It makes everything easier thing you can just weigh ingredients! E.g. Thank you for such an easy and quick recipe! The recipe is perfect as it is, but I am not the most organized person and I occasionally have to make do, but your recipe is foolproof. Can’t wait to have it again. If I don’t have enchilada sauce on hand and don’t have the ingredients to make it can I puree diced tomatoes and add sautéed onions+garlic and spices to substitute? Made this for dinner today and it was simple and delicious. It is separated out based on filling and remaining ingredients. Absolutely amazing! Absolutely heavenly! Share: Print. Unfortunately, when it came to putting the filling in the tortillas, the corn tortillas immediately started splitting, and I knew I had trouble on my hands. I am a believer, I had a guest who has a gluten free diet so I looked for not only gluten free recipes, but delicious recipes. I cook the whole batch immediately and then halve into two Tupperware. This is one of my favourite enchilada recipes. I did use spinach instead of kale because I had a big bunch of it on hand, but everything else I followed as written. So delicious! Made this tonight for dinner, subbed zucchini for the tortillas and it was awesome. Actually your recipe inspired me to try canning my own diced Anaheim peppers which was a great success. © Cookie and Kate 2010 - 2020. Thank you, Yay! Thanks for sharing your experience, Carol! It just doesn’t make sense. Only comment I had to microwave my tortilla around 20 seconds to get the soft. Heat 2 tablespoons of the oil to a large sauté pan over medium heat. That’s wonderful to hear, Claire! Sweet Potato + Black Bean Enchiladas Recipe Type: Dinner, Meatless Monday Cuisine: Gluten-Free, Vegetarian, Vegan optional Author: Healthy Gluten-Free Family Prep time: 55 mins Cook time: 15 mins Total time: 1 hour 10 mins Serves: 4 servings Hearty Sweet Potato + Black Bean Enchiladas with a simple homemade red sauce make a delicious vegetarian entree. They’re packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. Can it be prepared ahead of time? The key to AH-MAZING enchiladas is making your own sauce. I actually replaced the sweet potatoes in this recipe with the Moroccan carrots in your newer recipe! Made this tonight and it was a hit. Do you think I should freeze it without the verde sauce – and add it on top after it’s defrosted when I want to bake it? We made this yesterday with cheddar cheese on top and subbed greek yoghurt for the cashews in the avocado crema. We ate it all, so there is no photo op. I have made these twice now and absolutely LOVE them. So filling and delicious, and the leftovers keep so well. Sauté … I’ve tried lots of canned enchilada … Sometimes the freshness can affect their fragility as well.. Amazing! They were also super easy to make, definitely using this recipe again! Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Black Bean Sweet Potato Enchiladas are total healthy comfort food, and they're super simple to make - no store-bought vegan cheese needed. 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