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Vegan Enchiladas | Black Bean and Sweet Potato Enchiladas

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Vegan Enchiladas | Black Bean and Sweet Potato Enchiladas

I’m not vegan but I do love these vegan enchiladas made with black beans and sweet potatoes. I developed this recipe several years ago. When I was first married my husband went to the grocery store and excitedly came home telling me there was a huge sale on sweet potatoes and that he had bought 25 lbs.  That’s right 25 pounds of sweet potatoes. So I tried using sweet potatoes in everything I cooked for weeks and weeks.  These vegan enchiladas was one of the happy discoveries that came from that challenge. 

I love this recipe because it is so versatile. It is perfect to make from your vegetarian friends or for a meatless Monday. Go a step further and and make it hardcore vegan by replacing the cheese with a vegan cashew cream sauce that you can bake in the oven and make brown and bubbly just like cheese. You can get the recipe for the Vegan Cashew Cream here. If you would like to make your own Enchilada sauce you can get that recipe here.

This isn’t a traditional Enchilada recipe in many respects. One of the major distinctions is it’s a layered Casserole and not made by frying the the tortillas and then rolling them. I prefer this method for a few reasons. First it’s easier and faster. Second, I’m m ale to skip the extra oil and mess of frying. 

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