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