We Made This Vegan

menu icon
subscribe
search icon

Sweet Potato and Bean Enchiladas Recipe (Vegan)

by · This post may contain affiliate links · Leave a Comment

Sweet Potato and Bean Enchiladas with homemade red sauce-easy, cosy vegan dinner that bakes beautifully and freezes well.

A plate of cheesy sweet potato and bean enchiladas topped with chopped green onions and cilantro, garnished with lime wedges, with more enchiladas in a baking dish in the background.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from We Made This Vegan.

This post contains affiliate links and I may receive a small commission if you visit a link and buy something. Purchasing via an affiliate link doesn't cost you any extra, and I only recommend products and services I trust. I may have been sent products featured here as a gift or paid to include them in coverage. Thank you for supporting this blog.

Jump to:

These Sweet Potato and Bean Enchiladas are the kind of weeknight win that makes everyone happy-tender roasted sweet potatoes, hearty black beans and a smoky red sauce, all tucked into warm tortillas and baked until bubbling. If you love a pan of saucy sweet potato and bean enchiladas with simple ingredients and big flavour, this one's for you. We'll also cover green enchilada swaps, air fryer tips, freezing, and reheating so you can make them your way.

Ingredient notes & nutrition

  • Easy to find: Sweet potatoes, black beans (or pinto beans), tomato paste/purée, chili powder, garlic powder, cumin, onion powder, stock, tortillas (corn tortillas for gluten-free; flour tortillas also work).
  • Good-for-you bits: Fibre and plant protein from beans; vitamin C, vitamin A and potassium from sweet potatoes and red/bell peppers; healthy fats from olive oil.
  • Allergy-friendly: Use corn tortillas to keep them gluten-free; top with your favourite vegan cheese or skip it.
  • Nutrition guide: See the estimates below; Percent Daily Values are based on a 2,000 calorie diet (daily values vary by person).
Overhead view of various ingredients in glass bowls, including diced sweet potatoes, red peppers, black beans, spices, shredded cheese, tomato sauce, broth, oil, lime, and flour tortillas.

You will need:

Enchilada Sauce

  • olive oil (or vegan butter)
  • plain flour (or gluten-free all-purpose)
  • chilli powder
  • garlic powder
  • ground cumin
  • onion powder
  • cayenne pepper (optional)
  • tomato purée
  • low-sodium vegan vegetable stock
  • fine sea salt

Filling

  • sweet potato, peeled and cut into 1.5-2 cm cubes
  • red pepper, diced
  • olive oil
  • garlic, minced
  • tomato purée
  • tinned "taco mixed beans" in tomato sauce
  • fresh lime juice
  • ground cumin
  • chilli powder
  • cayenne pepper (optional)
  • fine salt and black pepper, to taste

To Assemble

  • small tortillas (corn if you can find them; otherwise wholemeal flour tortillas)
  • vegan cheese, grated (optional but lovely)
  • Fresh coriander, sliced spring onion, and lime wedges to serve

For exact quantities see the recipe card below.

Two enchiladas topped with melted cheese and chopped herbs on a plate with lime wedges, next to a baking dish with more enchiladas. A fork and napkin are nearby.

How To Make Sweet Potato and Bean Enchiladas

Cubed butternut squash and red bell pepper pieces are spread in a white baking dish, seasoned and roasted.

Roast the veg
Heat oven to 200°C (fan 180°C). Toss sweet potato cubes and red pepper with 2 tablespoon oil, salt and pepper on a large baking tray/baking pan. Roast 20-25 minutes, turning once, until caramelised and tender.

Make the sauce
In a medium saucepan over medium heat, warm oil. Whisk in flour; cook 1 minute. Stir in chili powder, garlic powder, cumin, onion powder and cayenne; cook 30 seconds. Whisk in tomato purée, then stock until smooth.

A glass pot on a wooden board containing mashed potatoes, red chili powder, white powder, black pepper, and breadcrumbs.
A whisk rests in a glass bowl filled with a thick, orange-red sauce or mixture, placed on a wooden surface.

Simmer 4-6 minutes over medium-low heat until glossy and just thick enough to coat a spoon. Season. (Add a splash of water if you prefer a looser red sauce.)

Finish the filling
In a large bowl, combine roasted veg with garlic, tomato purée, beans, lime juice and spices. Gently mash ~¼ of the sweet potato mixture to help it bind, leaving most chunks intact.

A white bowl filled with a baked dish containing black beans, cubes of sweet potato, and chunky tomato sauce, with a serving spoon placed inside.
A rectangular glass baking dish with a layer of reddish-orange sauce spread on the bottom, set on a light surface.

Assemble
Lightly oil a 20×30 cm baking dish/casserole dish. Spread ½ cup enchilada sauce over the bottom of the dish.

Warm tortillas (microwave 20-30 sec wrapped in a tea towel) so they're pliable. Add ⅓-½ cup filling to each, sprinkle a little vegan cheese, roll up, and place seam side down.

A stack of tortillas topped with a mixture of beans, tomatoes, and shredded cheese sits on a wooden board, with a glass dish and bowl in the background.
A glass baking dish filled with rolled tortillas containing a bean mixture, arranged in a single layer on a wooden board.

Repeat with the remaining tortillas.

Sauce & bake
Pour the remaining enchilada sauce over the top (don't drown them-just good coverage). Sprinkle the amount of vegan cheese you like on top.

A glass baking dish filled with rolled enchiladas topped with tomato sauce and shredded cheese, placed on a wooden cutting board.
A glass baking dish filled with baked enchiladas topped with melted cheese, sitting on a wooden board with a white background.

Bake at 190-200°C (fan 170-180°C) for 20-25 minutes until bubbling and the cheese melts. (Ovens vary; if needed go to 25-30 minutes.)

Rest 5 minutes, top with coriander and spring onions, and serve with lime wedges.

A plate of cheesy enchiladas garnished with chopped herbs and served with lime wedges; a fork and green towel are beside the plate.
Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of cheesy sweet potato and bean enchiladas topped with chopped green onions and cilantro, garnished with lime wedges, with more enchiladas in a baking dish in the background.

Sweet Potato and Bean Enchiladas Recipe (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

Sweet Potato and Bean Enchiladas with homemade red sauce-easy, cosy vegan dinner that bakes beautifully and freezes well.

Ingredients

Units Scale

Enchilada sauce

  • 2 tbsp olive oil (or vegan butter)
  • 2 tbsp plain flour (or gluten-free all-purpose)
  • 1 ½ tbsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • ¼ tsp cayenne (optional)
  • 200 g tomato purée (about ¾-1 cup; "scant cup")
  • 375 ml low-sodium vegetable stock (1 ½ cups)
  • ½ tsp fine sea salt, plus more to taste

Filling

  • 500-600 g sweet potato, peeled and cut into 1.5-2 cm cubes (about 2 medium)
  • 1 red pepper, diced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp tomato purée
  • 1 × 400 g tin "taco mixed beans" in tomato sauce (or 1 × 400 g black beans, drained & rinsed + 150 ml passata)
  • 2 tbsp fresh lime juice
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • ¼ tsp cayenne (optional)
  • ¼-½ teaspoon fine salt and black pepper, to taste

To assemble

  • 8 small tortillas (corn if you can find them; otherwise wholemeal flour tortillas)
  • 80-120 g vegan cheese, grated (optional but lovely)
  • Fresh coriander, sliced spring onion, and lime wedges to serve

Instructions

Roast the veg
Preheat the oven to 200°C (fan 180°C). Toss the sweet potato cubes and red pepper with 2 tablespoon oil, salt and pepper on a large tray. Roast 20-25 minutes, turning once, until the edges are caramelised and the centres are tender. This temp/time gives you nicely browned, sweet cubes perfect for stuffing.

Make the enchilada sauce
Meanwhile, in a medium saucepan over medium heat, warm the oil/butter. Whisk in the flour and cook 1 minute. Add chilli powder, garlic powder, cumin, onion powder and cayenne; cook 30 seconds. Whisk in the tomato purée, then slowly whisk in stock until smooth. Simmer 4-6 minutes, whisking, until glossy and just thick enough to coat a spoon. Season to taste. (This classic oil+flour+spice base builds flavour quickly and is a widely used method for great red enchilada sauce.)

Finish the filling
In a large bowl, combine roasted sweet potato/pepper with garlic, tomato purée, taco beans, lime juice, cumin, chilli powder, cayenne (if using), salt and pepper. Gently mash ¼ of the mix with a fork to help it bind, leaving most chunks intact.

Assemble
Lightly oil a 20×30 cm baking dish. Spread ½ cup (120 ml) sauce over the base. Warm tortillas (microwave 20-30 seconds wrapped in a tea towel) so they're pliable. Spoon about ⅓-½ cup filling down each tortilla, add a little vegan cheese if using, roll up and place seam-side down. Repeat to make 8.

Sauce & bake
Pour the remaining sauce over the top (you may not need every drop; aim for full coverage without drowning). Sprinkle the rest of the vegan cheese. Bake at 190-200°C (fan 170-180°C) for 20-25 minutes until bubbling and the cheese is melted. Enchiladas are typically baked around 375-400°F (190-200°C) for ~20 minutes once assembled-enough to meld and heat through without drying.

Serve
Rest 5 minutes. Top with coriander and spring onion and serve with lime wedges.

Equipment

Notes

Tomato paste tip: If using thick tomato paste, whisk in a little water for a silky red sauce.

  • Prep Time: 20 minutes
  • Cook Time: 40-50 minutes
  • Category: Mains
  • Method: baking
  • Cuisine: Mexican

Did you make this recipe?

Share a photo and tag us at @wemadethisvegan- we can't wait to see what you've made!

Recipe Card powered byTasty Recipes

Variations & substitutions

These sweet potato and bean enchiladas can easily be customised to fit your dietary preferences

Air fryer (small batch): Assemble in a foil-lined, air-fryer-safe pan; cook at ~175-180°C (350-360°F) for 6-12 minutes until hot and saucy, seam side down (times vary by model). See examples here.

Green enchilada version: Swap in salsa verde/green enchilada sauce for a tangy twist (Cookie & Kate uses salsa verde in her sweet potato black bean enchiladas).

Beans: Use pinto beans or a mix of black beans and refried beans for creamier vegetarian enchiladas. (Refried beans are great for binding.)

Veg boost: Fold in kale or spinach , extra red/bell peppers, or a small tin of green chiles.

Tortillas: Corn tortillas = classic & gluten-free. Flour tortillas are softer and easy to roll.

Toppings: Avocado-lime crema (use dairy-free yoghurt) or cashew cream.

Spicy kick: For an extra kick, you can add jalapeños to your sweet potato and bean enchiladas for a delightful spicy twist!

Tomato paste tip: If using thick tomato paste, whisk in a little water for a silky red sauce.

Two enchiladas topped with melted cheese and chopped herbs are served on a plate with lime wedges; a baking dish with more enchiladas is in the background.

Serving suggestions

  • Spoon over extra remaining sauce, scatter green onions, coriander and add a squeeze of lime juice.
  • Serve with a crunchy salad, slaw, or rice and beans.
  • A cooling dollop of vegan sour cream (or yoghurt) is dreamy.

Storage, freezing & reheating (meal-prep friendly)

  • Fridge: 3-4 days.
  • Freeze: Up to 3 months; thaw, then bake until hot.
  • Reheat: Oven 180°C until piping; or use an air fryer for speedy reheat (about 5-10 minutes at 180°C; check often).
A plate of enchiladas topped with chopped herbs, served with lime wedges. A fork and a halved lime are in the background.

FAQ's

Can I use flour tortillas instead of corn tortillas?

Yes-flour tortillas are easier to roll; corn tortillas bring classic flavour and are gluten-free. Lightly warm either to prevent tearing.

How spicy are these?

Mild-medium. Reduce cayenne/chili powder for less heat, or add green chiles for a gentle warmth.

Can I make green enchiladas with this filling?

Absolutely-swap the red for green enchilada sauce or salsa verde.

What if I don't have time to roast the sweet potatoes?

Microwave-steam the cubes for 5-7 minutes, then sauté in a large skillet with a tablespoon oil over medium heat until just tender before assembling.

Best way to stop tortillas cracking?

Warm them, keep the sauce hot (not hot oil, just warm sauce), and roll with the filling snug-not overstuffed. Dipping in warm sauce also helps.

Can I add extra veg or beans?

Yes-try kale/spinach, extra bell peppers, pinto beans, or a smear of refried beans for a creamier bind.

Once you try these sweet potato and bean enchiladas, you'll want to make them again and again. Whether you make the classic red or go tangy green, these Sweet Potato and Bean Enchiladas are a versatile, comforting vegetarian meal that fits busy nights, batch cooks like a dream and reheats beautifully. Enjoy!

If you liked this sweet potato and bean enchiladas recipe, share it with your friends on social media and Pin it for later...

Close-up of cheesy sweet potato and bean enchiladas topped with chopped green onions, served with lime wedges on a white plate. Text: Smoky Sweet Potato Enchiladas with Black Beans & Red Sauce.

You might also like these posts...

See more Mains →

More Mains

Comments

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.