The Best Vegan Enchiladas

By Jessica Hylton - - Updated

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are healthy, and they’ll fill you right up! They are guaranteed to become a family favorite!

Baked vegan enchiladas with avocado and tomatoes.

What Makes These Vegan Enchiladas So Good?

The cheese! That’s it. The yummy, gooey, vegan mozzarella cheese.

Okay, so maybe it’s a little more than that. In fact, there are a ton of reasons to treat yourself to these vegan enchiladas! Here’s why I love these enchiladas, and think that you will too:

  • They’re Healthy and Hearty: Yes, these enchiladas are loaded up with cheese and some avocado slices, but they’re pretty darn healthy! Meat is subbed out for black beans, which are high in protein, and sweet potatoes, which are vitamin-rich. You definitely will not hear any complaints of an empty stomach after serving up a plate of these veggie enchiladas!
  • They’re a Crowd-Pleaser: I don’t know about you, but I don’t know many people (any at all?) who will turn down a cheesy, sauce-smothered plate of enchiladas. This recipe looks really elegant, but it only takes 45 minutes to make. You can impress your guest with these enchiladas, while still being able to spend time with them, instead of being in the kitchen!
  • They’re Customizable: It’s no secret that decorating is one of the best parts of cooking – it’s so fun! As you can see, I had a blast organizing these pictures. Decorate your enchiladas with avocado slices, tomato, corn kernels, or whatever else your heart desires!

Notes on Ingredients

ingredients for making enchiladas
  • Coconut Oil: For cooking the sweet potatoes and onion in. In case you’ve never used it before, note that you will not taste any coconut flavour in the enchiladas. You can use any oil here.
  • Sweet Potato: One medium-sized potato should be enough. You can also use any kind here.
  • Onion: I like to use a purple onion, sliced, but any kind works here.
  • Seasoning: Combine ground black pepper, sea salt, cumin, and chili powder.
  • Water: Added moisture to ensure that the potatoes don’t dry out while cooking.
  • Garlic: Minced.
  • Black Beans: You’ll need cooked black beans, drained (I usually used canned).
  • Cheese: Vegan mozzarella shreds or cheddar shreds
  • Tortillas: Use 6-8 large tortillas (see tips below for more info).
  • Enchilada Sauce: I generally use store-bought because it’s quick, but if you have a homemade recipe feel free to use that. If using store-bought, make sure to read the ingredient list on the jar, because not all enchilada sauces are vegan – some contain milk.
  • Garnish: Chop up some avocado, Roma tomato, and cilantro for garnish! Also consider adding vegan sour cream as a topping.

What Kinds of Tortillas to Use

My tortilla of choice is usually corn tortillas – they are what is traditionally used to make enchiladas. That said, there’s no reason that you can’t use flour tortillas, so sometimes I use those instead when I run out of corn tortillas.

Whichever of the two you have on hand will work beautifully!

Plate of vegan enchiladas with avocado slices.

How to Make Vegan Enchiladas (Step by Step)

Please scroll below for the recipe card! This is just step by step photos for illustration purposes. Preheat Oven and prepare a 13″ x 9″ casserole dish by greasing and set aside.

Sauté the Onion & Sweet Potato: In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

Add the Water: Then cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.

Stir in Seasoning: Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

Pan of sautéed red onion and sweet potatoes.

Add the Black Beans: Lower heat to medium and cook for about 3-5 minutes. Stir once more.

Chopped sweet potato with black beans in a pan.

Construct the Enchiladas: To assemble the enchiladas, scoop the sweet potato and black bean mixture evenly amongst the tortillas. To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

Add Sauce: Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

Stuffed tortillas with enchilada sauce and cheese.

Bake and Serve: Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes. Garnish with chopped tomatoes, avocados, enchilada sauce, and green onions, and serve immediately.

Baked vegan enchiladas in a casserole dish.

Tips for Success

Before you get started, I have a couple of tips and tricks on enchilada-making that will make your life in the kitchen so much easier:

  • Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
  • How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
  • Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
  • If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
  • Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
  • Prevent Soggy Enchiladas: To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
Plate of cheesy enchiladas with a wedge of lime.

Serving Suggestions

Vegan enchiladas are so filling that we don’t generally need any sides to supplement them! That said, there is a seemingly endless amount of toppings that can be added to the dish itself. Some of our favorite things to include are: extra cheese, slices of avocado, diced or sliced tomato, and vegan sour cream.

If you feel that you need a little something extra on the side, a simple pot of rice (or cauliflower rice) or a small green salad could be a good idea. I would steer clear of beans, though, since you’ve already got them in your enchiladas!

Veggie enchilada covered with avocado and tomato.

How to Store and Reheat Leftovers

I use a casserole dish with a fitted top that turns it into an easy-to-store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Be sure to transfer all the sauce too.

You can reheat these vegan enchiladas by preheating the oven to 350 degrees and cooking until warmed through, or you can use the microwave.

Can I Freeze These?

Unfortunately, I don’t recommend freezing these. They’re best when fresh, or within a couple days of when you made them. Freezing can make the vegetables and tortillas soggy upon reheating.

Vegan enchilada with avocado and lime.

Enjoy friends! If you make these Vegan Enchiladas, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Baked vegan enchiladas with avocado and tomatoes.

Easy Vegan Enchiladas Recipe

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are healthy, and they'll fill you right up! They are guaranteed to become a family favorite!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Course Dinner
Cuisine Mexican
Ingredients

Sweet Potato and Black Bean Enchiladas

  • 2 tablespoons coconut oil
  • 1 medium sweet potato peeled and diced
  • ½ large purple onion sliced or diced
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • 2 tablespoons water
  • 3 cloves garlic minced
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ¾ to 1 cup cooked black beans drained (I
  • 1 ¾ cups vegan mozzarella shreds
  • 6 to 8 to tortillas
  • 2 cups enchilada sauce
  • ¼ avocado chopped for garnish
  • 1 small roma tomato chopped for garnish
  • Cilantro for garnish
  • vegan sour cream for garnish
Instructions

Instructions

Sweet Potato and Black Bean Enchiladas

  • Preheat oven to 350°F/180°C. Prepare a 13" x 9" casserole dish by greasing and set aside.
  • In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
  • Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
  • Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
  • Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
  • To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
    To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
  • Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
  • Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
  • Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.
NOTES
 
  • Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
  • How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
  • Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
  • If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
  • Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
  • Prevent Soggy Enchiladas: To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
  • HOW TO STORE: I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.
 

Nutrition

Calories: 527kcal | Carbohydrates: 69g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2173mg | Potassium: 518mg | Fiber: 11g | Sugar: 13g | Vitamin A: 9119IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 4mg
by Jessica

More Vegan Dinner Ideas

Ready to try out some more simple yet divine vegan dinner recipes? If so, I’ve got a few suggestions:

leave a comment

Recipe Rating




40 comments

  1. Becky says:

    These look amazing! Did you use corn tortillas or flour tortillas? Thanks!

    • Jessica says:

      Hi Becky,

      They were GF tortillas! You can use either though, but corn may tear!

  2. Hannah says:

    This looks so tasty! Do you think I could prepare the bean/potato mixture the night before? Then pull it out of the fridge the next day, assemble, and bake? Let me know what you think.

    • Jessica says:

      Hi Hannah,

      Yes you could, but don’t put it in the tortillas the night before too else it’ll get soggy. I hope that helps!!

  3. I just made the Sweet Potato and Black Bean Enchiladas. They are wonderful and a big hit with my husband as well. This is definitely a recipe to keep as it uses ingredients I most always have on hand.

    • Gavin | Jessica in the Kitchen says:

      Wow this is great to hear, I’m so happy that you and your husband enjoyed this recipe Robin. Thank you for your kind comment.

  4. Lucy Duethman says:

    Pro tip: make extra of the sweet potato and black bean filling and use it for an amazing egg scramble topped with avocado Greek yogurt and cholula ???

  5. Dawn says:

    Just made these tonight. It was actually my first time ever making or eating enchiladas! They were delicious, and very easy to make! Thank you!

  6. Britt says:

    5 stars
    My daughter made these for us at her Cinco de Majo party (We’re vegetarian).. They were delicious. We took home the leftovers and feasted on them. I have made them twice and the only problem is they are addicting: They are so delicious! Thanks for sharing this golden recipe. I’ve searched your site and found so many yummy sounding recipes, haven’t tried them yet because we just want the SP and BB tacos! Great as leftovers.

    • Gavin | Jessica in the Kitchen says:

      That you Britt! We’re happy that you liked them and that your daughter shared it with you. Thanks again for reading!

  7. Hannah says:

    5 stars
    These are great! I made them a few weeks ago, and am about to make them again. Thanks!!

  8. Shemaia says:

    It looks incredible! I’ve been afraid to try making enchiladas but your recipe looks easy and unintimidating.

    One quick question: should I peel the sweet potato Before dicing? Leave the skin on? Does it matter?

    • Hi Shemaia,

      Thank you so much!! I also just uploaded a video showing step by step, so I hope that helps too! 🙂

      Peeled! To be honest it doesn’t really matter, you can for sure leave the skins on if you want, but I’ve updated the instructions to reflect peeled! I hope you enjoy so much!

  9. Patti says:

    5 stars
    Made these tonight. Didn’t have sweet potatoes so I used butternut squash. They were delicious! Thanks for the recipe.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Patti we’re happy that it worked out so well!

  10. Nena says:

    5 stars
    I loved this recipe. I followed step by step and they came out perfectly. Frying the tortillas in between was key. Even my meat-loving husband ate more than one! I highly recommend this recipe!

    • Gavin | Jessica in the Kitchen says:

      Oh wow! Thanks for such a nice review Nena! We’re happy that you like it.

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