Vegan Sweet Potato Black Bean Enchiladas

When my local supermarket was selling 7 lbs. of sweet potatoes for $1, YES you heard that right, I knew I had to stock up on my sweet potato supply! I purchased a plethora of potatoes but the crazy thing was it only cost me 60 cents. I happily took home my potatoes and filled my stomach with sweet potato entrees, desserts, and sweet potato ice cream! I whipped up some sweet potato enchiladas, made them vegan, and found that this is a great way to eat an entree that is typically loaded with meat!

Although I used vegan cheese and vegan yogurt, this recipe does not have to be vegan! Feel free to make adjustments to your diet preferences. I am simply advocating the use of sweet potatoes in enchiladas because it tastes amazing, has great texture, and is loaded with nutrients! I think this recipe may be an all-time favorite of mine and is definitely a keeper. A fresh baked pan of enchiladas are great for parties or just lunch and dinner for your own.

Sweet Potato Black Bean Enchiladas

yield: 8 enchiladas


For enchiladas:

  • 2 medium sweet potatoes (cooked and mashed)
  • 1/2 c. canned black beans, rinsed
  • 3/4 c. green enchilada sauce (I used store bought)
  • 2 tsp. taco seasoning (I used store bought)
  • 8 corn tortillas
  • 1 c. vegan cheese OR monterey jack cheese (if not vegan)
  • 2 c. fresh baby spinach
  • 1 tsp. oil
  • salt, as needed

For Avocado Crema:

  • 1 ripe avocados
  • 1/4 c. vegan yogurt OR Greek yogurt (if not vegan)
  • 1/2 c. fresh cilantro
  • 1/8 tsp. garlic powder
  • juice of 1/2 lime
  • 1/8 tsp. onion powder
  • 1/8 tsp. salt


  1. Preheat oven to 400 F.
  2. Into the bowl of mashed sweet potatoes, add the black beans and mix well.
  3. In a pan, add 1 tsp. oil and saute the baby spinach until wilted. Transfer the spinach into the sweet potato mix and add the taco seasoning. Add salt, as needed.
  4. For enchilada assembly, wet a paper towel and squeeze out the excess water. Take a tortilla and place the damp paper towel over it. Microwave the tortilla for 10 sec.
  5. Take the tortilla out, place about 1/4 c. enchilada filling, roll it up, and place in baking pan. Repeat this process for the 7 other tortillas.
  6. Once the enchiladas are lined up, pour the enchilada sauce over and sprinkle cheese on top. Bake in the oven 25-30 min, or until cheese has browned and is bubbly.
  7. To make the avocado crema, pour all the crema ingredients into a blender and blend until smooth. You may do this process by hand as well, but it will take longer!
  8. Serve enchiladas with crema, lime slices, avocado slices, and sprinkle the top with cilantro. Enjoy!

The enchiladas and the crema can last up to 4 days in the fridge if stored in an airtight container. You may also freeze the enchiladas for up to 1 month. These enchiladas are absolutely delicious and a great way to have a meat-free meal. I hope you all love these as much as I did!

29 thoughts

  1. This-is-awesoooome!! Now that I have changed my nutrition few month ago, I can enjoy some mexican vegan recipe. Thank you so much for sharing this!😊

  2. This sounds so good! I’m going to have to try it!

    Also, you’ve really mastered formatting your recipes so they’re easy to follow! 😍

  3. woah woah woah……can we get back to what you said about sweet potato ice cream. I have never heard of that before! BTW I might have to try this recipe. I find it difficult getting a meat dish and swapping it out for a vegetable. Sometimes a hit or miss…I’ve had so many misses, but I think you’ve convinced me to try again with this one πŸ˜€

  4. Thanks for the recipe! I’m vegetarian so this is great, I’m always looking for more diversity in my diet. To think, sweet potatoes in enchiladas! Makes my mouth effing water.

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