Hearty & Easy Vegan Enchiladas: Sweet Potato & Black Bean Recipe for a Perfect Plant-Based Meal
Embark on a culinary journey with our incredibly delicious and satisfying Vegan Enchiladas. Crafted with a vibrant filling of tender black beans and subtly sweet potatoes, these meatless marvels are not just a meal; they’re an experience! Perfect for busy weeknights or impressing guests, this recipe promises to deliver a hearty dish that will leave you feeling full and delighted. Get ready for these to become a new family favorite!
Why These Vegan Enchiladas Will Become Your Go-To Recipe
At first glance, one might assume the star of any enchilada dish is the cheese. And while our gooey, delicious vegan mozzarella certainly plays a leading role, there’s so much more to love about these plant-based enchiladas! We’re talking about a symphony of flavors and textures that will make you forget they’re entirely meat-free. Here’s why this recipe stands out and why we’re confident it will earn a permanent spot in your recipe rotation:
- Incredibly Hearty and Satisfying: As a blog dedicated to vibrant, veggie-forward cuisine, we’ve perfected the art of creating deeply satisfying plant-based meals. In this recipe, we ingeniously substitute meat with protein-packed black beans and wonderfully dense sweet potatoes. This combination ensures a filling that’s not only nutritious but also incredibly substantial. Say goodbye to post-meal hunger pangs; these veggie enchiladas will keep you full and content for hours!
- A Guaranteed Crowd-Pleaser for Any Occasion: Let’s be honest, who can resist a plate of cheesy, sauce-smothered enchiladas? This recipe elevates a classic comfort food to an elegant dish that looks far more complicated than it is. Despite its impressive appearance, it only requires about 45 minutes of active preparation and baking time. This means you can effortlessly impress your dinner guests with a gourmet-quality meal, allowing you more precious time to socialize and enjoy their company, rather than being stuck in the kitchen.
- Infinitely Customizable to Your Taste: One of the absolute joys of cooking is the creative freedom it offers, especially when it comes to garnishing! As you can see from our vibrant photos, we had a blast decorating these enchiladas. This recipe is a blank canvas for your culinary imagination. Personalize your enchiladas with fresh avocado slices, diced tomatoes, sweet corn kernels, a sprinkle of fresh cilantro, or even a dollop of vegan sour cream. Feel free to experiment with whatever fresh ingredients your heart desires to make each serving uniquely yours!
Essential Ingredients for Your Vegan Enchiladas
Crafting the perfect vegan enchiladas begins with selecting fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and some helpful notes to guide your preparation:
- Coconut Oil: This is our preferred oil for sautéing the sweet potatoes and onion, adding a subtle richness without imparting any coconut flavor to the final dish. Rest assured, if you’re concerned about coconut taste, it won’t be noticeable! Feel free to substitute with any other cooking oil you have on hand, such as olive oil or avocado oil.
- Sweet Potato: You’ll need one medium-sized sweet potato, peeled and diced. Sweet potatoes are crucial for the hearty texture and natural sweetness of the filling, balancing the savory notes of the beans and spices. Any variety of sweet potato will work beautifully here, whether it’s an orange-fleshed Garnet or a paler Japanese sweet potato.
- Onion: We recommend a large purple onion, thinly sliced or diced, for its beautiful color and pungent, sweet flavor when sautéed. However, a yellow or white onion will also perform excellently, so use what’s available in your pantry.
- Seasoning Blend: A carefully balanced blend of freshly ground black pepper, sea salt, earthy cumin, and smoky chili powder is key to creating a robust and authentic enchilada flavor profile. Don’t skimp on these spices, as they form the backbone of our delicious filling.
- Water: A small amount of water is added during the cooking process to provide moisture, ensuring that the sweet potatoes cook through evenly and become wonderfully tender without drying out, creating a perfect consistency for the filling.
- Garlic: Freshly minced garlic is non-negotiable! Its pungent aroma and flavor infuse the filling with an undeniable depth that is essential for Mexican-inspired dishes.
- Black Beans: You’ll need ¾ to 1 cup of cooked black beans, thoroughly drained. Canned black beans are a convenient option – just rinse them well before using. Black beans provide essential protein and a fantastic texture contrast to the soft sweet potatoes.
- Vegan Cheese: The magic touch! Vegan mozzarella shreds or cheddar shreds are perfect for achieving that desirable gooey, cheesy texture that makes enchiladas so comforting. Choose your favorite brand that melts well.
- Tortillas: You’ll need 6 to 8 large tortillas. The choice between corn and flour can influence the final result, so read our detailed tip below on which type to use for the best experience.
- Enchilada Sauce: For convenience, we often use store-bought enchilada sauce. However, if you have a cherished homemade recipe, by all means, use it! A crucial tip for store-bought sauces: always check the ingredient list. Many traditional enchilada sauces contain dairy (milk products), so make sure to select a certified vegan option to keep this dish entirely plant-based.
- Fresh Garnishes: Elevate your enchiladas with a vibrant array of fresh garnishes! Finely chopped avocado, juicy Roma tomatoes, and fresh cilantro add a burst of color and flavor. For an extra creamy touch, consider adding a dollop of vegan sour cream as a topping.
Choosing the Right Tortillas for Your Enchiladas
The foundation of any great enchilada lies in its tortilla. Traditionally, corn tortillas are the authentic choice for enchiladas, offering a distinct flavor and firmer texture that holds up well to baking. They tend to be a bit more robust and provide a lovely earthy counterpoint to the rich filling and sauce. When using corn tortillas, it’s often beneficial to quickly dip them in hot oil or warm them slightly to make them more pliable and prevent cracking when rolling.
That being said, there’s absolutely no reason you can’t use flour tortillas! They are softer, easier to roll, and soak up the sauce beautifully, resulting in a more tender enchilada. Sometimes, if I’m short on corn tortillas or simply craving a softer texture, I’ll opt for flour tortillas instead. Both options will yield delicious results, so use whichever you have on hand or prefer. Just make sure to use *large* tortillas to avoid overstuffing and frustration!
How to Craft Your Perfect Vegan Enchiladas (Step by Step Guide)
While the full recipe card with precise measurements is located below, this section provides detailed, step-by-step instructions with illustrative photos to guide you through the process of creating these delicious vegan enchiladas. Before you begin, preheat your oven to 350°F (180°C) and prepare a 13″ x 9″ casserole dish by lightly greasing it. Set it aside, ready for assembly.
Step 1: Sauté the Onion & Sweet Potato: Begin by heating the coconut oil in a large skillet over medium heat. Once shimmering, add the diced onion and sweet potatoes to the oil, stirring to ensure they are evenly coated. Season generously with ground black pepper and sea salt, mixing well to distribute the flavors. This initial sautéing step is crucial for developing the foundational flavors of your filling.
Step 2: Add the Water and Simmer: Pour in the specified amount of water, then immediately cover the pot. Allow the vegetables to cook until the sweet potatoes are tender throughout but still retain a slight crispiness on the outside. This usually takes about 8 minutes. Remember to stir frequently to prevent the onions from sticking to the bottom of the pan and burning, ensuring an even cook.
Step 3: Stir in Seasoning: Once the sweet potatoes are tender, remove the cover. Add the minced garlic, cumin, and chili powder to the skillet. Stir thoroughly, ensuring the spices are well incorporated with the sweet potato and onion mixture. Cook for another minute, allowing the aromas to bloom.
Step 4: Add the Black Beans: Reduce the heat to medium-low. Gently fold in the drained black beans with the seasoned sweet potato and onion mixture. Continue to cook for approximately 3-5 minutes, allowing all the flavors to meld together. Stir once more just before removing from heat.
Step 5: Construct the Enchiladas: This is where your enchiladas really come to life! To prevent soggy tortillas (a common enchilada mishap!), consider an optional pre-frying step: lightly fry each tortilla in about ¼ cup of hot oil for a few seconds per side. Then, quickly dip them in a shallow dish of enchilada sauce before setting them aside. This creates a barrier that keeps them from becoming overly saturated. Next, evenly scoop the sweet potato and black bean mixture onto the center of each tortilla. Top with a generous tablespoon of vegan cheese and a drizzle of enchilada sauce. Tightly roll each tortilla and place it seam-down in your prepared casserole dish. Repeat until all tortillas are filled and rolled.
Step 6: Add More Sauce and Cheese: Pour about ¾ cup of enchilada sauce onto the bottom of the casserole dish, spreading it evenly. This helps prevent sticking and adds moisture. Arrange the rolled tortillas snugly side by side in the dish. Finally, pour the remaining enchilada sauce generously over the top of the tortillas, ensuring they are well-covered. Sprinkle the rest of the vegan cheese over the entire dish, creating a delicious, melty crust.
Step 7: Bake and Serve: Place the casserole dish in your preheated oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly, and the sauce is gently simmering. Once baked, carefully remove the dish from the oven and allow it to cool slightly for about 2 minutes. This brief resting period helps the enchiladas set. Garnish generously with freshly chopped tomatoes, creamy avocado slices, a drizzle of extra enchilada sauce, and a sprinkle of vibrant green onions or cilantro. Serve immediately and savor every delicious bite!
Expert Tips for Enchilada Perfection
Even the simplest recipes benefit from a few clever tricks. Before you dive into making these incredible vegan enchiladas, here are some invaluable tips and common pitfalls to avoid, ensuring your time in the kitchen is both enjoyable and successful:
- Beware of Small Tortillas: This is a lesson learned from personal experience! Resist the urge to use small, 6-inch tortillas for your enchiladas. They are simply too small for a generous, satisfying filling. You’ll likely end up frustrated, overstuffing them, and potentially having them burst or unroll. Save yourself the hassle, the sighing, and a trip back to the grocery store – always opt for larger tortillas (8-10 inches) for optimal rolling and filling capacity.
- Making it Gluten-Free: Adapting this recipe for a gluten-free diet is wonderfully simple. The primary components are naturally gluten-free. Just ensure you use certified gluten-free tortillas, which are readily available in most supermarkets. Additionally, double-check your store-bought enchilada sauce to confirm it doesn’t contain gluten-based thickeners; many brands offer gluten-free versions. As an alternative, you can always make your own enchilada sauce from scratch or, for a simpler solution, replace the enchilada sauce with your favorite salsa for a different but equally delicious flavor profile.
- Always Place Tortillas Seam-Down in the Baking Dish: This seemingly minor detail makes a significant difference! By positioning the rolled enchiladas with their seams facing downwards in the casserole dish, you create natural pressure that helps them stay tightly rolled during the baking process. This prevents them from unraveling, maintaining their neat appearance and ensuring the delicious filling remains securely inside.
- A Delicious Alternative If You Don’t Have Vegan Cheese: If you find yourself without vegan cheese shreds, don’t despair! Creamy avocado slices or a generous dollop of homemade guacamole can serve as an excellent, equally decadent substitution. The healthy fats and rich texture of avocado will provide a wonderful creaminess that complements the savory filling beautifully, and you won’t even miss the cheese.
- Embrace the Mess! Let’s be real: enchiladas are inherently a bit messy to assemble, and sometimes even to eat. Don’t let a little sauce or filling overflow discourage you! Embrace the delightful chaos of creating such a flavorful dish. Focus on the satisfaction of bringing a homemade masterpiece to the table, and know that the delicious outcome is always worth a little clean-up.
- Preventing Soggy Enchiladas: The key to avoiding a mushy texture is in preparing your tortillas. As mentioned in the step-by-step guide, an optional but highly recommended step is to quickly pan-fry your tortillas in a small amount of hot oil (about ¼ cup total for all tortillas) for just a few seconds on each side. This brief fry creates a slight barrier. After frying, a quick dip in the enchilada sauce before filling and rolling will further protect them. This method helps the tortillas maintain their structure and prevents them from becoming overly saturated and soggy during baking.
Complementary Serving Suggestions
These vegan enchiladas, brimming with black beans and sweet potatoes, are incredibly filling on their own and often require no additional side dishes to complete the meal. They are a robust and satisfying main course. However, the beauty of enchiladas lies in their versatility for toppings! You can truly transform each plate with a variety of fresh additions. Some of our absolute favorite toppings to include are extra vegan cheese (because why not?), luscious slices of avocado for a creamy contrast, finely diced or thinly sliced Roma tomatoes for a burst of freshness, a sprinkle of crisp green onions, and a generous dollop of vegan sour cream for a tangy finish.
Should you desire a little something extra on the side, a simple and light accompaniment would be best. A pot of fluffy white or brown rice (or for a lighter option, cauliflower rice) can beautifully absorb any extra sauce. A small, crisp green salad with a light vinaigrette also offers a refreshing counterpoint to the rich enchiladas. We recommend steering clear of additional bean-based side dishes, as your enchiladas are already packed with them, ensuring a balanced meal without overdoing it on one ingredient.
Storing and Reheating Your Delicious Leftovers
One of the great things about enchiladas is how well they keep, making them perfect for meal prep or enjoying again the next day. If you’ve baked your enchiladas in a casserole dish with a fitted lid, simply allow the dish to cool completely before securing the lid and placing it directly into the refrigerator. This makes for super easy storage.
Alternatively, once the enchiladas have cooled down completely to room temperature, you can carefully transfer them to an airtight Tupperware container. Be sure to scoop any remaining sauce from the casserole dish over the enchiladas in the container, as this extra moisture will help keep them tender and flavorful during storage. Stored properly in the refrigerator, these vegan enchiladas will stay fresh and delicious for 3-4 days.
When it comes to reheating, you have a couple of excellent options. For best results, preheat your oven to 350°F (180°C) and reheat the enchiladas in an oven-safe dish until they are warmed through and the cheese is bubbly again, usually around 15-20 minutes. If you’re short on time, the microwave is also a viable option. Heat individual servings on a microwave-safe plate in 1-minute intervals until thoroughly hot, being careful not to overcook them, which can make the tortillas tough.
Freezing Vegan Enchiladas: Is It Recommended?
While we appreciate the convenience of freezing meals for later, we generally do not recommend freezing these particular vegan enchiladas. The primary reason is that freezing and then thawing can significantly affect the texture of both the sweet potatoes and the tortillas. Upon reheating, you might find the vegetables become overly soft or mushy, and the tortillas can turn soggy and lose their structural integrity. For the best culinary experience, these enchiladas are truly at their peak when enjoyed fresh, or within a couple of days of preparation when stored in the refrigerator. Enjoying them fresh ensures you get the optimal combination of tender filling, savory sauce, and perfectly textured tortillas.
We hope you truly enjoy these delightful Vegan Enchiladas! If you decide to whip up this recipe, please share your culinary creations with us. Snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to us, so we’d also love it if you would leave a comment below and give the recipe a rating. Thank you so much for your support and happy cooking!
Easy Vegan Enchiladas Recipe
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Ingredients
Sweet Potato and Black Bean Enchiladas
- 2 tablespoons coconut oil
- 1 medium sweet potato, peeled and diced
- ½ large purple onion, sliced or diced
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons water
- 3 cloves garlic, minced
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¾ to 1 cup cooked black beans, drained
- 1 ¾ cups vegan mozzarella shreds
- 6 to 8 to tortillas
- 2 cups enchilada sauce
- ¼ avocado, chopped for garnish
- 1 small roma tomato, chopped for garnish
- cilantro, for garnish
- vegan sour cream, for garnish
Instructions
Sweet Potato and Black Bean Enchiladas
- Preheat oven to 350°F/180°C. Prepare a 13″ x 9″ casserole dish by greasing and set aside.
- In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
- Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
- Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
- Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
- To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
- Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
- Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
- Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.
Notes
- Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
- How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
- Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
- If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
- Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
- Prevent Soggy Enchiladas: To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
- HOW TO STORE: I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
More Inspiring Vegan Dinner Ideas to Explore
If these hearty vegan enchiladas have ignited your passion for plant-based cooking, you’re in luck! We have a treasure trove of simple yet incredibly delicious vegan dinner recipes waiting for you. Expand your culinary repertoire and discover new favorites with these suggestions:
- Flavorful Mexican Street Corn Burrito Bowls: A vibrant and deconstructed take on Mexican flavors, perfect for a fresh and satisfying meal.
- Quick and Easy Vegan Fajita Bowls: All the sizzling goodness of fajitas, served in a convenient and healthy bowl.
- Hearty Fried Rice with Quinoa: A wholesome and flavor-packed twist on a classic comfort food, great for using up leftover veggies.
- Creamy and Comforting Red Lentil Curry: A warming and aromatic dish that’s incredibly satisfying and easy to make.
- Irresistible Baked Vegan Mac and Cheese: The ultimate cheesy comfort food, made entirely plant-based and baked to golden perfection.
- Speedy 30-Minute Quinoa Enchilada Skillet: For when you crave enchilada flavors but need a super quick, one-pan meal.
- Delightful Black Bean and Sweet Potato Tacos: Another fantastic way to enjoy the winning combination of sweet potatoes and black beans in a handheld format.