by: julioarco88Posted on:

Warm Vegan Sweet Potato and Black Bean Enchiladas with Zesty Salsa

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

These Warm Vegan Sweet Potato and Black Bean Enchiladas with Zesty Salsa are a comforting, flavor-packed meal perfect for weeknight dinners or festive gatherings. Filled with roasted sweet potatoes, black beans, and smoky spices, then smothered in enchilada sauce and baked to perfection, this dish is as nourishing as it is satisfying.

Top them with fresh zesty salsa, creamy avocado, or vegan sour cream for a colorful and delicious plant-based feast that everyone will love.

Why You’ll Love This Recipe

  • Bold Flavors: Sweet roasted potatoes, hearty beans, and vibrant spices make every bite exciting.
  • Hearty and Filling: High in fiber and plant-based protein, it’s a satisfying, wholesome meal.
  • Customizable: Add more veggies, change the sauce, or spice it up with hot sauce or jalapeños.
  • Make-Ahead Friendly: Prep the components ahead of time for an easy meal when you need it.

Ingredients

For the Sweet Potato & Black Bean Filling:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt and pepper to taste

For the Enchiladas:

  • 8 small tortillas (flour or corn, depending on preference)
  • 1 1/2 cups enchilada sauce (store-bought or homemade)
  • 1/2 cup vegan cheese (optional, for topping)

For the Zesty Salsa:

  • 2 medium tomatoes, finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 small jalapeño, finely chopped (optional, for heat)

Optional Toppings:

  • Sliced avocado or guacamole
  • Vegan sour cream
  • Fresh cilantro leaves

Ingredient Breakdown

Sweet Potatoes

Roasting brings out their natural sweetness and creates a creamy, hearty filling for the enchiladas.

Black Beans

These protein-packed beans add richness and texture to the filling, balancing the sweetness of the potatoes.

Enchilada Sauce

A tangy, smoky sauce ties the dish together. Opt for store-bought for convenience, or make your own with tomato sauce, spices, and a touch of chili powder.

Instructions

Step 1: Roast the Sweet Potatoes

  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

Step 2: Make the Filling

  1. In a large mixing bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro. Mix well. Adjust seasoning to taste.

Step 3: Assemble the Enchiladas

  1. Preheat the oven to 375°F (190°C).
  2. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
  3. Warm the tortillas slightly to make them pliable. Place about 1/4 cup of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  4. Pour the remaining enchilada sauce over the top, ensuring all tortillas are coated. Sprinkle with vegan cheese, if using.

Step 4: Bake

  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the enchiladas are bubbly and the edges are slightly crisp.

Step 5: Prepare the Zesty Salsa

  1. In a small bowl, combine the diced tomatoes, red onion, cilantro, lime juice, salt, and jalapeño (if using). Mix well and set aside.

Step 6: Serve

  1. Top the enchiladas with the zesty salsa and any desired toppings like avocado or vegan sour cream.
  2. Serve warm and enjoy!

Picture Gallery

Tips and Variations

  • Add Veggies: Include sautéed spinach, zucchini, or corn in the filling for extra nutrients.
  • Spice It Up: Add diced jalapeños or hot sauce to the filling or enchilada sauce for more heat.
  • Make It Gluten-Free: Use gluten-free tortillas and ensure the enchilada sauce is gluten-free.
  • Prep Ahead: Roast the sweet potatoes and prepare the filling in advance to save time. Assemble and bake when ready to eat.
  • Freeze Friendly: Assemble the enchiladas and freeze before baking for up to 3 months. Bake directly from frozen, adding an extra 10 minutes to the cooking time.

Nutritional Information (Per Serving – 2 Enchiladas)

  • Calories: 320
  • Protein: 10g
  • Carbohydrates: 45g
  • Fat: 8g
  • Fiber: 9g
  • Vitamin A: 200% of the daily value
  • Iron: 15% of the daily value

This dish is a filling, nutrient-packed option perfect for plant-based eaters and beyond.

Conclusion

These Warm Vegan Sweet Potato and Black Bean Enchiladas with Zesty Salsa are everything you could want in a comforting, hearty meal. They’re flavorful, colorful, and easy to customize to your liking. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe is guaranteed to please.

Give them a try and let us know how they turned out! Share your favorite twists or toppings in the comments below, and don’t forget to tag us on social media with your enchilada creations.

Frequently Asked Questions

1. Can I use canned sweet potatoes instead of fresh?

Yes, but canned sweet potatoes may be softer and less caramelized than roasted fresh ones.

2. Can I make this dish oil-free?

Absolutely! Roast the sweet potatoes with a splash of vegetable broth instead of oil, and skip the vegan cheese.

3. Is there a substitute for black beans?

Pinto beans, kidney beans, or chickpeas all work wonderfully as substitutes.

4. How do I store leftovers?

Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

5. What pairs well with enchiladas?

Serve with a side of Mexican rice, a fresh green salad, or chips with guacamole for a complete meal.

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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