Behold the most epic sweet potato & bean enchiladas. Prepare your tastebuds for the ultimate fiesta!
Don't be intimidated by enchiladas. We're going to walk you through just how easy they are. So, grab a corona and put on your sombrero. It's time to get your Mexican fix on.
We've travelled to Mexico more than any other country, and each time we go we fall more in love with their cuisine. The depth of flavor and vibrant colors in every dish always leaves us wanting more.
This sweet potato bean enchilada dish is our Canadian version of a Mexican classic, and we know it's going to make you want to lick the pan clean.
Using simple ingredients, we've found a way to create an extra special meal. For us, cooking isn't always about having the most fancy foods. It's about turning what you can afford into something that tastes delicious.
This recipe takes a bit of time to put together, but it will be the star of the show in any dinner. It's one of our favorite recipes we've made to date, and makes for some mean leftovers.
🍲 Key ingredients
There are so many flavors in this dish, so we'll just highlight a few:
- Sweet potatoes: the bright orange color from sweet potatoes make this dish so much more vibrant. And the sweetness really balances out all that Mexican spice.
- Enchilada sauce: this is the make-or-brake part of enchiladas. The only problem is there are a million recipes out there to choose from, all ranging in flavor profiles. But don't worry, we've created the best enchilada sauce for you.
- Beans: since this is a plant-based meal, beans add the perfect texture. Because of this, we think adding beans to any dish is a great way to replace traditional meat-based protein. We actually used a combination of leftover black and chili beans in this recipe, but you can use whatever your favorite type is.
- Chipotle chili peppers: if you can get your hands on some canned chipotle peppers in adobo sauce, they give such a nice smoke and spice element to this dish. While it is possible, we do think it's hard to replicate this recipe without chipotle chili peppers.
To begin, cube, season with salt and pepper, and place your sweet potatoes in the oven to roast. While you're waiting for them to finish, prepare your beans by roughly mashing them in a bowl.
Like we always say, if you can use fresh beans, they make the dish taste better. Next, start to sauté your onions for a few minutes, then add in all the spices and garlic.
Once your onions and spices are fragrant, add in the beans and combine. Then, mix the sweet potatoes with your bean mixture for the enchilada filling.
The vegan ground beef pictured below is optional, but we think it adds even more texture to this dish. Plus, it bumps the protein content up even more!
Now, it's time to assemble these enchiladas. We always put a layer of enchilada sauce on the bottom to make things extra saucy. Just the way we like it.
Once your pan is filled with enchiladas, add some more sauce to cover them all. Depending on how crispy you like your tortillas, you can always use less sauce.
Add some jalapeño peppers on top for more spice and color. This step is optional of course, but we can handle the heat, so we'll stay in the kitchen. Bake your enchiladas in the oven for about 25-30 minutes, or until they start to turn nice and crispy.
These enchiladas are best when eaten within 2 days of being in the fridge. But, even better when you eat them all in one sitting like us.
The filling mixture on its own will keep in the fridge for 3-4 days, and in the freezer for up to 1 month. Just make sure to store it in a tightly sealed container to avoid freezer burn.
You can also make the enchiladas and sauce ahead of time to freeze separately. Once you are ready to eat them, transfer the enchiladas into a pan and cover with sauce. Bake until crispy.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Cook your beans from dry
- Leave out the spinach
- Don't serve it with any optional add-ins
🍴 Tasting notes
We think it's pretty obvious why you'll love these enchiladas. They're:
If you try this recipe, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Sweet Potato & Bean Enchiladas
- Chef knife
- Large mixing bowl
- Frying pan
- Casserole dish
- 10 small corn tortillas ($0.57)
- 1 large sweet potato, cubed small ($0.47)
- 1 ½ cups beans of choice, roughly mashed ($0.43)
- 1 small white onion ($0.20)
- 1 clove garlic ($0.04)
- ½ tbsp coconut sugar ($0.02)
- 1 whole canned chipotle pepper in adobo sauce ($0.14)
- 1-2 tsp extra adobo sauce ($0.04)
- 2 tbsp lime, juiced ($0.24)
- 1 tbsp chili powder ($0.03)
- 1 tsp cumin ($0.01)
- sea salt and pepper to taste ($0.02)
- 1 recipe enchilada sauce ($2.09)
- Preheat oven to 350°F. Cube sweet potatoes, and coat with 1 tbsp oil, salt, and pepper. Bake for 30-35 minutes.
- Optional: prepare your vegan ground beef and bake at 350°F for 30-35 minutes. Alternatively, you can use store-bought veggie grounds to save time.
- Place beans into a bowl and roughly mash them with a potato masher or fork.
- In a large pan, heat a ½ tbsp of oil on medium. Add in diced onion and sauté for 1-2 minutes. Then, add in garlic and the rest of the spices. Cook for another 2-3 minutes on low-medium.
- Once spices are fragrant, add in the beans, chipotle peppers, and 1-2 tsp of adobo sauce. Cook on low for another 2-3 minutes, or until well combined. If the pan is looking dry, add in some water 1 tbsp at a time.
- Take your bean mixture off the heat. In the same pan, add in lime juice, vegan ground beef (or store-bought veggie grounds), sweet potatoes, and spinach. Combine everything, and set aside.
- To assemble, layer some enchilada sauce on the bottom of a casserole dish. Place a tortilla in the dish, fill it with 3-4 tablespoons of the filling mixture, and roll. Continue this step until your casserole dish is full.
- Use a generous amount of enchilada sauce to cover the rolled tortillas. Top with sliced jalapeños if you like a little extra spice.
- Bake, uncovered, for 25-30 minutes, or until the enchiladas are starting to get nice and crispy.
- You can use basically any type of bean in this recipe, but our favorites are black beans, chili beans, or pinto.
- You do not necessary to make your own enchilada sauce for this recipe. You can save some time by using store-bought sauce. If you prefer crispier enchiladas, just use a little less sauce.
♻️ Similar recipes
For more Mexican inspired dishes, check out our:
- Southwest sweet potato black bean salad for a filling dish that's tangy, spicy, and perfect for meal prep.
- Coconut crusted cauliflower tacos for a new take on cauliflower you won't want to miss.
- Guacamole and tortilla chips if you love the taste of authentic Mexican cuisine.
- Homemade salsa fresca for a light and refreshing way to start your meal.
Adobo is a thick sauce made from chili powder, vinegar, garlic powder, and herbs. It's mainly known for its use covering chipotle peppers. If you want to make your own, Kevin is Cooking has a great adobo sauce recipe.
You do not have to make your own enchilada sauce. Store-bought also works in this recipe, but if you have the time, we believe our recipe will elevate your dish.
The tofu crumble is not necessary. Store-bought veggie grounds also work if you need to save time. If you omit them altogether, use some more beans in place of the tofu.
We made this dish for everyone to enjoy. It is not too spicy, but you can adjust the heat level to your liking by adding more chipotle peppers or jalapeños.
Your enchiladas may be soggy because you used too much sauce, or didn't bake them long enough. Some people recommend frying the tortillas before rolling, but we prefer not to use that much oil.