Vegan Smoky Sweet Potato & Black Bean Enchiladas

If you’re craving a hearty, flavorful, and wholesome meal that’s entirely plant-based, these Vegan Smoky Sweet Potato & Black Bean Enchiladas are the perfect choice. Packed with fiber-rich vegetables, protein-packed black beans, and a richly spiced smoky sauce, this dish brings the warmth of traditional Mexican cuisine to your table—without any animal products. Whether you’re a committed vegan or simply exploring meatless meals, this recipe delivers comfort, nutrition, and bold flavor in every bite.

The History

Enchiladas have deep roots in Mexican culinary tradition, dating back to pre-Columbian times when indigenous peoples rolled tortillas around various fillings and covered them in chili-based sauces. The word “enchilada” comes from the Spanish verb enchilar, meaning “to season with chili.” Over centuries, enchiladas evolved regionally across Mexico, incorporating local ingredients and spices. Traditional versions often include cheese, sour cream, or shredded chicken, but modern adaptations—especially within vegan and vegetarian communities—have reimagined the dish using plant-based proteins and dairy-free alternatives. This version, featuring sweet potatoes and black beans, reflects a contemporary fusion of ancestral techniques and health-conscious innovation, making it both culturally respectful and nutritionally balanced.

Ingredients Breakdown

The magic of these enchiladas lies in the thoughtful combination of whole, nutrient-dense ingredients. Here’s a detailed look at what goes into each component:

Sweet Potatoes: A naturally sweet, fiber-rich base that adds creaminess and complex carbohydrates for sustained energy.
Black Beans: A powerhouse of plant-based protein and iron, they also contribute a meaty texture and earthy flavor.
Onion and Garlic: Aromatic foundations that build depth and savory complexity.
Smoked Paprika: Imparts a signature smoky flavor without needing meat or smoke, essential for that “barbecue” essence.
Cumin and Chili Powder: Warm, earthy spices that elevate the Southwestern profile.
Tomato Sauce: Forms the tangy, slightly sweet base of the enchilada sauce.
Vegetable Broth: Used to thin the sauce and enhance umami richness.
Lime Juice: Adds brightness and balances the smokiness.
Corn Tortillas: Gluten-free and traditional, they hold up well when lightly toasted.
Nutritional Yeast (optional): Offers a cheesy, nutty flavor and boosts B-vitamins.
Fresh Cilantro and Avocado (for garnish): Add freshness, color, and healthy fats.

Every ingredient is chosen not just for taste but also for its nutritional contribution, making this dish as nourishing as it is delicious.

Step-by-Step Recipe

Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
Prepare Sweet Potatoes: Peel and dice 2 large sweet potatoes into ½-inch cubes. Steam or boil until just tender (about 8–10 minutes), then drain and set aside.
Sauté Aromatics: In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté 1 diced onion until translucent (5 minutes), then add 3 minced garlic cloves and cook for another minute.
Add Spices: Stir in 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon oregano, and a pinch of cayenne (optional for heat). Toast for 30 seconds to release flavors.
Mix in Fillings: Add the cooked sweet potatoes and one 15-ounce can of rinsed black beans. Gently mash about a third of the mixture with a fork or potato masher to help it bind together while retaining texture.
Prepare Enchilada Sauce: In a blender or bowl, combine 2 cups tomato sauce, 1 cup vegetable broth, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon onion powder, and salt to taste. Blend until smooth.
Warm Tortillas: To prevent cracking, warm 10–12 corn tortillas on a dry skillet or wrap in a damp towel and microwave for 30 seconds.
Assemble Enchiladas: Spread ½ cup of the sauce on the bottom of the baking dish. Take a tortilla, spoon ⅓ cup of filling down the center, roll tightly, and place seam-side down in the dish. Repeat.
Pour Sauce: Pour the remaining sauce evenly over the rolled enchiladas, making sure all are fully coated.
Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes to slightly crisp the edges.
Garnish and Serve: Top with fresh cilantro, diced avocado, red onion, and a squeeze of lime before serving.

Tips

Prevent Soggy Tortillas: Lightly frying or toasting tortillas before filling helps them hold up better during baking.
Batch Cooking Friendly: This recipe doubles easily and freezes well. Assemble and freeze unbaked enchiladas; thaw overnight before baking.
Flavor Development: Let the filling sit for 10 minutes after mixing to allow spices to meld.
Sauce Consistency: If the sauce is too thick, add more broth; if too thin, simmer it on the stove for 5–10 minutes to reduce.
Make It Creamier: Blend in ¼ cup cashew cream or coconut milk into the sauce for a richer mouthfeel.
Layer Wisely: Don’t overfill tortillas—too much filling can cause them to burst during baking.

Variations and Customizations

This recipe is highly adaptable to suit different tastes, dietary needs, and pantry availability:

Gluten-Free: Ensure corn tortillas are certified gluten-free and use a GF vegetable broth.
Spicier Version: Add diced jalapeños to the filling or chipotle peppers in adobo sauce to the enchilada sauce.
Different Beans: Substitute black beans with pinto beans or kidney beans.
Add Veggies: Mix in roasted bell peppers, corn, spinach, or zucchini for extra nutrients.
Tortilla Swap: Use whole wheat flour tortillas if preferred (not GF), though corn maintains authenticity.
Cheesy Option (Vegan): Sprinkle dairy-free cheddar shreds over the top before baking for a melty finish.
Protein Boost: Stir in crumbled tempeh or textured vegetable protein (TVP) into the filling.
Sweet Potato Alternatives: Try butternut squash or carrots for a similar sweetness and texture.

Health Considerations and Nutritional Value

These Vegan Smoky Sweet Potato & Black Bean Enchiladas are a nutritional powerhouse. Here’s why:

Fiber-Rich: Sweet potatoes and black beans provide over 10 grams of fiber per serving, supporting digestive health and satiety.
Plant-Based Protein: Each serving contains approximately 12–15 grams of protein, ideal for muscle repair and energy.
Low in Saturated Fat: Naturally low-fat and free from cholesterol, making it heart-healthy.
Vitamins & Minerals: High in vitamin A (from beta-carotene in sweet potatoes), vitamin C, potassium, iron, and folate.
Antioxidants: Spices like cumin and smoked paprika offer anti-inflammatory benefits.
Blood Sugar Friendly: The fiber and complex carbs help regulate glucose levels, especially when paired with healthy fats like avocado.

Ingredients

2 large sweet potatoes (about 3 cups diced)
1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 tsp smoked paprika, divided
1 tsp ground cumin, divided
1 tsp chili powder
½ tsp dried oregano
Pinch of cayenne pepper (optional)
1 (15 oz) can black beans, rinsed and drained
10–12 corn tortillas
2 cups tomato sauce (no sugar added preferred)
1 cup low-sodium vegetable broth
2 tbsp fresh lime juice
1 tsp onion powder
Salt and black pepper to taste
Optional: 2 tbsp nutritional yeast
For garnish: Fresh cilantro, diced avocado, red onion, lime wedges

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Peel and dice sweet potatoes into ½-inch cubes. Boil or steam until fork-tender but firm (8–10 min). Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and sauté until soft (5 min). Add garlic and stir for 1 minute.
Add 1 tsp smoked paprika, ½ tsp cumin, chili powder, oregano, and cayenne. Cook 30 seconds until fragrant.
Add sweet potatoes and black beans. Mash slightly with a fork. Stir in nutritional yeast (if using). Season with salt and pepper. Remove from heat.
In a blender, combine tomato sauce, vegetable broth, lime juice, remaining 1 tsp smoked paprika, ½ tsp cumin, onion powder, and salt. Blend until smooth.
Warm tortillas in a dry skillet or microwave to make them pliable.
Spread ½ cup enchilada sauce on the bottom of the baking dish.
Fill each tortilla with about ⅓ cup of sweet potato mixture. Roll tightly and place seam-side down in the dish.
Pour remaining sauce over the enchiladas, covering them completely.
Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.
Let cool 5 minutes. Garnish with cilantro, avocado, red onion, and lime. Serve warm.

FAQ

Can I make this recipe oil-free?
Yes! Replace olive oil with water or vegetable broth when sautéing onions and garlic.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.

Can I freeze these enchiladas?
Absolutely. Assemble but do not bake, then wrap tightly and freeze for up to 3 months. Thaw overnight and bake as directed, adding 10–15 minutes if still cold.

Are corn tortillas gluten-free?
Most are, but check labels to ensure they’re made in a dedicated facility if you have celiac disease.

Why did my tortillas fall apart?
They may not have been warmed enough. Always soften tortillas before rolling to prevent cracking.

Can I use canned sweet potatoes?
Fresh is best for texture and flavor, but in a pinch, drained canned sweet potatoes can work—just pat dry.

What can I serve with these enchiladas?
Try Mexican rice, a simple green salad with lime vinaigrette, or grilled vegetables.

Summary

These Vegan Smoky Sweet Potato & Black Bean Enchiladas deliver bold flavor, vibrant color, and exceptional nutrition in a satisfying, family-friendly package. Wholesome ingredients meet smoky spices and tender textures for a plant-powered meal that even non-vegans will love.

Pin1

1 Shares