Looking for a plant-based dish that’s hearty, flavorful, and perfect for any occasion? These Sweet Potato Black Bean Enchiladas check all the boxes. They’re smoky, creamy, and packed with nutrients.
Top it all off with creamy cashew cream or vegan sour cream, and you have a dish that’s as indulgent as it is nourishing.
Why You’ll Love This Recipe
- Wholesome Ingredients: Loaded with fiber, vitamins, and plant-based protein, these enchiladas are as healthy as they are delicious.
- Big Flavors: Smoky, spicy, tangy, and creamy — this dish hits all the right notes.
- Customizable: Adjust the spice level, swap out toppings, or make them gluten-free with your favorite tortillas.
- Meal-Prep Friendly: These enchiladas reheat beautifully, making them perfect for leftovers.
Ingredients
For the Enchiladas:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 8–10 small corn or flour tortillas
For the Smoky Chipotle Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 2–3 chipotle peppers in adobo sauce, minced (adjust to spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Toppings:
- Cashew cream or vegan sour cream
- Fresh cilantro, chopped
- Sliced avocado
- Lime wedges
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper.
Spread them evenly on a baking sheet lined with parchment paper. Roast for 20–25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Step 2: Prepare the Smoky Chipotle Sauce
While the sweet potatoes roast, heat olive oil in a medium saucepan over medium heat.
Whisk in the flour, stirring constantly for 1–2 minutes to create a roux. Gradually add the vegetable broth, whisking to avoid lumps. Stir in the diced tomatoes, minced chipotle peppers, ground cumin, smoked paprika, garlic powder, salt, and pepper.
Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and blend with an immersion blender (or transfer to a blender) until smooth.
Step 3: Assemble the Filling
In a large mixing bowl, combine the roasted sweet potatoes, black beans, and thawed corn. Mix until evenly distributed.
Step 4: Assemble the Enchiladas
Reduce the oven temperature to 375°F (190°C). Spread 1/2 cup of the smoky chipotle sauce on the bottom of a 9×13-inch baking dish. Warm the tortillas slightly to make them pliable.
Place about 1/3 cup of the sweet potato and black bean filling in the center of each tortilla. Roll them tightly and arrange them seam-side down in the baking dish.
Step 5: Top and Bake
Pour the remaining chipotle sauce evenly over the enchiladas. Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, until the edges of the tortillas are slightly crispy.
Step 6: Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Drizzle with cashew cream or vegan sour cream, and sprinkle with fresh cilantro.
Add sliced avocado and lime wedges on the side for extra flavor. Serve warm and enjoy!
Pro Tips
- Make It Gluten-Free: Use gluten-free tortillas and gluten-free flour for the sauce.
- Adjust the Spice: For a milder dish, use just one chipotle pepper or substitute it with smoked paprika.
- Meal Prep: Assemble the enchiladas up to a day in advance and bake just before serving.
- Add More Veggies: Toss in sautéed bell peppers or zucchini for extra variety in the filling.
Why This Recipe Works
The combination of sweet, smoky, and spicy flavors makes these enchiladas unforgettable. Roasting the sweet potatoes enhances their natural sweetness, while the chipotle sauce ties everything together with a bold, smoky kick. The creamy toppings add the perfect finishing touch, balancing out the dish beautifully.
