How to Make Vegan Sweet Potato Enchiladas - A Step-by-Step Guide

Are you looking for a delicious and healthy vegan recipe that will satisfy all of your cravings for Mexican cuisine? You’ve come to the right place! These Vegan Sweet Potato Enchiladas are a delightful combination of sweet and savory flavors, perfect for a cozy night in or for entertaining guests. Packed with nutritious ingredients and bursting with flavor, this dish is sure to become a new favorite in your recipe collection.

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Ingredients

  • 1 large sweet potato, chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced, or more to taste
  • 2 (15.5 ounce) cans black beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 (16 ounce) bag frozen chopped spinach, thawed and drained
  • 1 tablespoon lime juice, or to taste
  • 1 teaspoon ground cumin, or more to taste
  • 1 teaspoon cayenne pepper
  • salt to taste
  • 3 cups enchilada sauce, divided
  • 8 (8 inch) flour tortillas

Information

  • Prep Time: 20 mins
  • Cook Time: 44 mins
  • Total Time: 1 hr 4 mins
  • Servings: 8
  • Yield: 8 enchiladas

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 2 to 6 minutes.
  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, 2 to 4 minutes. Add the steamed sweet potato, black beans, green bell pepper, spinach, lime juice, cumin, cayenne pepper, and salt. Cook until flavors blend, about 5 minutes. Add 2 cups enchilada sauce; cook until slightly absorbed, about 5 minutes more.
  • Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas.
  • Bake in the preheated oven until sauce is deep red and enchiladas are heated through, about 20 minutes.
  • Nutrition

    406 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 996mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 13g
    • Total Sugars: 4g
    • Protein: 14g
    • Vitamin C: 26mg
    • Calcium: 111mg
    • Iron: 6mg
    • Potassium: 966mg