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Fresh Vegan Black Bean and Sweet Potato Enchiladas Easy Recipe with Creamy Avocado Sauce

vegan black bean and sweet potato enchiladas - featured image
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A warm, comforting, and flavorful vegan enchilada recipe featuring a sweet and smoky black bean and sweet potato filling, topped with a fresh, creamy avocado sauce. Perfect for quick weeknight dinners or cozy meals.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 8 small corn tortillas
  • 1 cup enchilada sauce (mild to medium spice level)
  • 2 ripe avocados
  • 2 tbsp fresh lime juice
  • 1 small garlic clove
  • ¼ cup plain plant-based yogurt (coconut or almond)
  • Salt to taste
  • Water to thin, as needed

Instructions

  1. Preheat oven to 400°F (200°C). Spread diced sweet potatoes on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 20-25 minutes until tender and caramelized, flipping halfway.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté chopped onion for 4-5 minutes until translucent. Add minced garlic and cook for 1 minute.
  3. Add drained black beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir and cook for 3-4 minutes to meld flavors.
  4. Add roasted sweet potatoes to the skillet and gently fold together. Cook for 2 more minutes. Adjust seasoning if needed.
  5. Warm tortillas by wrapping in a damp paper towel and microwaving for 30 seconds or heating each in a dry skillet until pliable.
  6. In a blender or food processor, combine avocados, lime juice, garlic, plant-based yogurt, and salt. Blend until smooth, adding water a tablespoon at a time to reach pourable consistency. Adjust lime and salt to taste.
  7. Spread ½ cup (120 ml) enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
  8. Place ⅓ cup (80 ml) of filling in the center of each tortilla, roll tightly, and place seam side down in the baking dish. Repeat with all tortillas.
  9. Pour remaining enchilada sauce over the rolled tortillas, covering well.
  10. Bake at 375°F (190°C) for 15-20 minutes until heated through and bubbly.
  11. Remove from oven, drizzle generously with avocado cream sauce, garnish with fresh cilantro or chopped green onions if desired, and serve immediately.

Notes

Roast sweet potatoes to bring out natural sweetness and ensure tenderness. Warm tortillas to prevent cracking when rolling. Use ripe avocados for smooth avocado cream sauce. Adjust spices to taste for desired heat level. Add vegetable broth if filling feels dry. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to avoid soggy tortillas. Avocado cream is best served cold or at room temperature; avoid reheating.

Nutrition

Keywords: vegan enchiladas, black bean enchiladas, sweet potato enchiladas, avocado cream sauce, plant-based, gluten-free, easy dinner, healthy Mexican recipe

Find it online: https://goldensimmer.com/fresh-vegan-black-bean-and-sweet-potato-enchiladas-easy-recipe-with-creamy-avocado-sauce/