Mexican food lovers, this recipe is for you! My vegan enchiladas with black beans, sweet potato, and cashew cheese are definitely a must in my recipe repertoire, as they are extremely versatile and easy to whip up, yet rich in plant protein, fiber, and antioxidants. A great kid-friendly recipe that will soon become a staple for your Sunday meal prep!
Vegan Enchiladas: my Favorite Mexican Recipe 🌵
If you are wondering why I love these black bean vegan enchiladas so much, the answer is very simple: they are incredibly nourishing and satisfying, yet involve minimal ingredients and steps. All you have to do is cook the sweet potato and black beans with my secret mix of spices and herbs, assemble the enchiladas, and let them cook in the oven for about twenty minutes. Then, top them with my creamy vegan nacho cheese and, if desired, some hot sauce and avocado slices.
Here you have a complete and balanced dish, great both as a quick on-the-go breakfast or snack, but also as an alternative to your usual Taco Tuesday! I love to prep these vegan enchiladas on Sunday afternoon, and then store them in an airtight container for the days ahead. Alternatively, you can freeze them for up to two months. Just remember to take them out at least 2-3 hours before your intended consumption time. Then, reheat them either on a lightly greased pan or on your air fryer, if you have one. (This is my Ninja air fryer and I truly cannot live without it!).
Another thing I love so much about this recipe is that it is extremely versatile, and can be easily adapted to the ingredients I have at hand. For example, you can swap the sweet potatoes with the leftover veggie of your choice – I tried them with some roasted bell peppers and carrots and they were amazing. On the other hand, the black beans can be substituted with some cannellini beans, lentils, chickpeas, or even some cubed marinated tofu.
The same goes for the toppings, which can be changed based on what you have in the pantry. I generally serve these black bean enchiladas with some avocado slices for those awesome healthy fats and antioxidants. However, even some hot sauce, such as my Garlic Habanero Sauce, will do! The only topping I would not skip is the vegan cashew cheese, a creamy and tangy addition that totally turns the dish upside down!
Tips for Healthier Vegan Enchiladas 💯
My vegan enchiladas with black beans and sweet potato are an incredibly healthy dish, complete with all the micro and macronutrients our bodies need to thrive. Here are some tricks you can follow for an extra boost of nourishment and deliciousness. 🔋
- Go Easy on the Oil. When preparing your enchilada filling, use minimal oil. Consider alternatives like vegetable broth or water for a lighter touch.
- Load on Veggies and Lean Protein. These will not only help you to feel fuller for longer, but also help you with portion control, and therefore weight loss or management. Plus, they contain precious minerals, vitamins, and antioxidants.
- Add A Handful of Leafy Greens. Boost the nutritional content of the enchiladas by folding some fresh spinach or kale into the filling. This adds extra vitamins, minerals, and a burst of color to your vegan enchiladas.
- Opt for Multi-Grain Tortillas. Multi-grain or whole wheat tortillas are richer in complex carbohydrates and fiber than their “white” counterpart, thus having a lower glycemic index. In turn, this helps you to feel fuller and satisfied for longer.
- Use Some Homemade Enchilada Sauce. Make your own enchilada sauce using fresh tomatoes, garlic, and spices. This way, you can control the salt and sugar content, avoiding excessive additives present in some store-bought sauces. Another great alternative is corn tortillas, especially if you have any gluten intolerances or are celiac.
- Swap Regular Questo with Vegan Cashew Cheese or Nutritional Yeast. These are not only richer in nutrients, but also lower in trans fats, salt, and calories.
- Be Mindful of Toppings. Especially if you opt for calorically dense foods such as heavy sauces, avocado, or grated cheese.
Vegan Enchiladas: Now is Your Turn! 👐🏽
Now that you know all the secrets of my vegan black bean enchiladas, all you have to do is try them yourself. Please let me know how you liked them, and if you have any further questions or suggestions. My DMs and the comments below are always open for you! 💗
Vegan Enchiladas with Black Beans and Sweet Potato
Mexican food lovers, this recipe is for you! My vegan enchiladas with black beans and sweet potato are definitely a must in my recipe repertoire, as they are extremely versatile and easy to whip up, yet rich in plant protein, fiber, and antioxidants. A great kid-friendly recipe that will soon become a staple for your Sunday meal prep!
Prevent your screen from going dark
For the vegan nacho cheese:
Soak the raw cashews for at least a few hours.
Drain them and add them to a blender with a cup of water.
Add the nutritional yeast and the Taco seasoning or Dorito spice mix.
Blend until the sauce is smooth and creamy (it might take a couple of minutes).
For the enchiladas:
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the garlic and sweet onion, and let it cook for a couple of minutes.
Add the diced sweet potatoes and cook until they start to soften, about 8-10 minutes.
At this point, add the black beans, ground cumin, chili powder, smoked paprika, poblano pepper, Cholula sauce, and salt. Stir well to combine.
Cook for an additional 5-7 minutes, or until the sweet potatoes are tender and the flavors meld together. Remove from the heat.
Wrap the whole wheat tortillas in a damp paper towel and heat them in the microwave for about 30 seconds. This makes them more pliable for rolling.
Pour a small amount of enchilada sauce into the bottom of a baking dish, spreading it evenly.
Take a tortilla and place a generous spoonful of the sweet potato and black bean filling in the center. Roll the tortilla tightly and place it seam-side down in the baking dish.
Repeat this process until all tortillas are filled and lined up snugly in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered. Use a spoon to spread the sauce evenly.
Pour the creamy vegan cheese on top of the enchiladas.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the enchiladas are heated through and the edges are slightly crispy.
Once out of the oven, sprinkle some fresh cilantro over the enchiladas for a burst of freshness. If desired, serve the vegan enchiladas with some slices of ripe avocado on the side, or some hot sauce or sriracha sauce.