Sweet Potato & Bean Enchiladas (Authentic Mexican Taste)

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.

Viva la Mexico

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.

Ingredients for Sweet Potato & Bean Enchiladas

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 favourite 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.

How to Make Sweet Potato & Bean Enchiladas

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.

Once the sweet potatoes are done, you’ll mix them in with your bean mixture for the enchilada filling. The vegan ground beef pictured above 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.

Just feast your eyes on at that thing of beauty.

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. Top them with our creamy cilantro lime or mac and cheese sauce. If you’re feeling extra fancy, you can also top them with vegan cheese shreds before baking.

How to Store Sweet Potato & Bean Enchiladas

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.

Why You’ll Love This Recipe

We think it’s pretty obvious why you’ll love these enchiladas. They’re:

• Hearty
• Spicy
• Vibrant
• Authentic
• Creamy

If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!

If You Like These Enchiladas, Check Out Our

• Vegan Red Lentil Dahl
• Vegan Sweet Potato Chili
• Mac & Cheese With Almond Milk
• Moroccan Chickpea Stew

Sweet Potato & Bean Enchiladas

5 from 2 votes

Recipe by Broke Bank Vegan Course: Lunch, DinnerCuisine: MexicanDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cook time

40

minutes

Calories

179

kcal

Cost per recipe

$8.59

USD

Cost per serving

$0.86

USD

Total time

1

hour 

Prepare yourself for the most delicious sweet potato bean enchiladas. Spicy, smokey, and everything in between. You’ll wonder why you didn’t make these sooner!

Ingredients

• Tortillas

• 10 small corn tortillas ($0.57 USD)

• Filling

• 1 large sweet potato, cubed small ($0.47 USD)

• 1 1/2 cups beans of choice, roughly mashed ($0.43 USD)

• 1 small white onion ($0.20 USD)

• 1 clove garlic ($0.04 USD)

• 1/2 tbsp coconut sugar ($0.02 USD)

• 1 whole canned chipotle pepper in adobo sauce ($0.14 USD)

• 1-2 tsp extra adobo sauce ($0.04 USD)

• 2 tbsp lime, juiced ($0.24 USD)

• 1 tbsp chili powder ($0.03 USD)

• 1 tsp cumin ($0.01 USD)

• sea salt and pepper to taste ($0.02 USD)

• 1 recipe enchilada sauce ($2.09 USD)

• Add-Ins optional

• 1 recipe vegan ground beef ($3.18 USD)

• 1 cup chopped spinach ($0.17 USD)

• 1/2 recipe creamy cilantro lime sauce ($0.78 USD)

• 1/2 small jalapeño, sliced thinly ($0.16 USD)

Directions

• Preheat oven to 350 degrees 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 on 350 degrees 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 1/2 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 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.
• Serve with our creamy cilantro lime sauce or cheese sauce on top. Enjoy!

Tips

• 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.

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