Vegan sweet potato and black bean enchiladas are a mouthwatering and wholesome twist on traditional enchiladas. These enchiladas are made with nutrient-rich sweet potatoes and protein-packed black beans, combined with a tangy enchilada sauce, wrapped in tortillas, and topped with melty vegan cheese. The combination of sweet and savory flavors, along with the deliciously creamy texture of the sweet potatoes and black beans, make these enchiladas a true crowd-pleaser. Whether you’re following a vegan or plant-based lifestyle, or simply looking for a tasty and satisfying meal, these enchiladas are sure to be a hit at your table.
- Vegan Sour Cream or Tofu Sour Cream: A dollop of vegan sour cream adds a tangy and creamy element to the enchiladas. You can use store-bought vegan sour cream or make your own using plant-based ingredients like cashews, tofu, or coconut milk.
- Fresh Cilantro: Chopped fresh cilantro adds a burst of freshness and adds a bright and aromatic flavor to the enchiladas.
- Diced Avocado: Creamy diced avocado adds richness and healthy fats to the enchiladas. It pairs well with the sweet potatoes and black beans, adding a creamy and buttery texture.
- Sliced Jalapenos: For those who enjoy a bit of heat, sliced jalapenos can be added as a topping to add a spicy kick to the enchiladas.
- Vegan Cheese: Melty vegan cheese, such as shredded vegan cheddar or mozzarella, can be sprinkled on top of the enchiladas for a gooey and cheesy finish. There are many plant-based cheese options available in stores or you can make your own using dairy-free ingredients.
- Salsa or Pico de Gallo: A spoonful of fresh salsa or pico de gallo adds a burst of flavor with its combination of tomatoes, onions, cilantro, and lime juice. It adds a refreshing contrast to the richness of the enchiladas.
- Guacamole: Creamy and flavorful guacamole made from ripe avocados, lime juice, onions, and spices can be used as a topping to add a rich and tangy element to the enchiladas.
- Vegan Queso: A drizzle of vegan queso, made from plant-based ingredients like cashews or nutritional yeast, can add a creamy and savory element to the enchiladas.
- Green Onions: Chopped green onions can add a mild onion flavor and a pop of green color to the enchiladas, enhancing the overall taste and presentation.
- Spanish Rice: Serve the enchiladas with a side of Spanish rice, which is typically made with rice, tomatoes, onions, and spices, for a flavorful and satisfying complement to the enchiladas.
- Refried Beans: A classic Mexican side dish, vegan refried beans made from black or pinto beans can be served alongside the enchiladas for a protein-rich and creamy addition to the meal.
- Corn Salad: A fresh and vibrant corn salad made with cooked corn, bell peppers, red onions, cilantro, lime juice, and spices can add a burst of flavor and crunch to the meal.
- Cream of Corn Soup: The creamy and comforting flavors of the soup can complement the bold and savory flavors of the enchiladas, creating a delicious and satisfying meal.
- Cilantro Lime Rice: Fragrant cilantro lime rice, made by mixing cooked rice with chopped cilantro, lime juice, and salt, can add a zesty and aromatic element to the enchiladas.
- Avocado Salad: A simple avocado salad made with diced avocados, cherry tomatoes, red onions, and a tangy vinaigrette can provide a creamy and refreshing contrast to the enchiladas.
- Vegan Coleslaw: A crisp and tangy vegan coleslaw made with shredded cabbage, carrots, and a creamy dressing can provide a refreshing and crunchy side dish to balance out the flavors of the enchiladas.
- Tortilla Chips and Salsa: Serve the enchiladas with a side of crispy tortilla chips and your favorite salsa for a fun and flavorful appetizer-style side dish.
- Mexican Street Corn: Grilled or roasted corn on the cob, slathered with a creamy vegan sauce made from plant-based mayo, lime juice, and spices, and sprinkled with cilantro and vegan cheese, can add a delicious and authentic Mexican twist to the meal.
- Roasted Vegetables: Roasted vegetables, such as bell peppers, zucchini, and onions, tossed in olive oil, salt, and spices, can be served as a side or a filling for the enchiladas, adding a hearty and nutritious component to the meal.
- Fresh Salad: A fresh and crisp salad made with mixed greens, tomatoes, cucumbers, and a tangy dressing can provide a light and refreshing side dish to balance out the richness of the enchiladas.
- Refrigerate leftovers: After baking and allowing the enchiladas to cool completely, cover them tightly with plastic wrap or aluminum foil and refrigerate. Store them in the refrigerator for up to 3-4 days.
- Avoid freezing: Due to the delicate texture of the enchilada filling and the potential for the tortillas to become soggy, freezing may result in a change in texture and consistency. It is not recommended to freeze sweet potato and black bean enchiladas as they may lose their shape and flavor.
- Keep toppings separate: If you have added any toppings to the enchiladas, such as salsa, avocado, or cilantro, it’s best to keep them separate and add them when serving. Toppings like avocado can brown and become mushy when stored with the enchiladas.
- Cover properly: Make sure to cover the enchiladas tightly with plastic wrap or aluminum foil to prevent them from drying out or absorbing any odors from the refrigerator.
- Store in a flat area: To prevent the enchiladas from getting crushed or distorted, store them in a flat area of the refrigerator where they won’t be bumped or jostled.
- Reheat properly: When reheating leftover enchiladas, place them in a preheated oven or microwave until heated through. Avoid overcooking to prevent them from becoming too dry.
Sweet Potato and Black Bean Enchiladas
- 1 large sweet potato, peeled and diced into small cubes
- 1 can black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- salt and pepper to taste
- 1 can of enchilada sauce
- 8 -10 tortillas (corn or flour)
- 1 cup vegan shredded cheese (optional)
- fresh cilantro for garnish (optional)
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes until onions are translucent.
- Add sweet potatoes and spices to the skillet and cook for 8-10 minutes until sweet potatoes are tender.
- Add black beans to the skillet and stir to combine.
- Pour a small amount of enchilada sauce into a 9×13 inch baking dish.
- Warm tortillas in the microwave or on a skillet to make them pliable.
- Spoon sweet potato and black bean mixture into each tortilla and roll up tightly. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top of the tortillas and sprinkle with vegan cheese (if using).
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.