Vegan Enchiladas with Smoky Black Bean Filling
Corn tortillas are filled with smoky black beans and roasted sweet potato, rolled up, and baked under a layer of homemade red enchilada sauce. Bold spicing and a hearty filling make this a satisfying weeknight dinner that also holds up well for feeding a crowd. Plan on about an hour from start to table.
Equipment
- Large non-stick skillet
- Blender or immersion blender
- Baking dish (9×13 inch)
- Cutting board
- Chef's knife
Ingredients
For the Enchilada Sauce:
- 2 tablespoons olive oil extra virgin
- 2 tablespoons all-purpose flour organic if possible
- 2.5 tablespoons chili powder Mexican-style, mild or hot to preference
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 2 tablespoons tomato paste
- 2 cups vegetable broth low sodium
- 0.5 teaspoon sea salt to taste
For the Filling:
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 1 cup sweet potato peeled and diced small
- 1.5 cups cooked black beans or canned, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1.5 teaspoons smoked paprika
For the Assembly:
- 8 pieces corn tortillas 6-inch, warmed until pliable
- 1 cup enchilada sauce reserved from above
- 0.25 cup fresh cilantro chopped, for garnish
Instructions
- Make the Enchilada Sauce: In a saucepan over medium heat, warm the olive oil. Whisk in flour and cook for 1 minute until lightly golden. Add chili powder, cumin, garlic powder, and onion powder. Stir for another 30 seconds until fragrant, then whisk in the tomato paste and broth. Bring to a simmer and cook until slightly thickened, about 5–6 minutes. Season with salt. Set aside.
- For the Filling: Heat olive oil in a non-stick skillet over medium heat (around 375°F / 190°C). Add diced onions and sauté 3–4 minutes until soft. Add garlic and sweet potatoes, and cook for 8–10 minutes, stirring often, until the sweet potatoes are tender and golden. Stir in black beans, corn, smoked paprika, and 1/4 cup enchilada sauce. Let cook for 2–3 minutes more. Remove from heat.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon about 1/4 cup of filling into the center of each tortilla. Roll and place seam-side down into the dish. Repeat until all tortillas are filled. Pour remaining enchilada sauce on top to fully coat.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until sauce is bubbling and the tops gently crisp.
- Garnish and Serve: Sprinkle chopped cilantro over enchiladas before serving. Add avocado slices, vegan cheese, or lime wedges if desired.
Notes
- For a gluten-free version, use masa harina mixed with water instead of flour to thicken your sauce.
- Use pre-cooked roasted sweet potatoes to save time.
- Warm the tortillas on a skillet before filling to prevent cracking during rolling.
Nutrition
Calories: 328kcalCarbohydrates: 47gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1064mgPotassium: 683mgFiber: 12gSugar: 11gVitamin A: 7188IUVitamin C: 8mgCalcium: 70mgIron: 4mg
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