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:
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
10 servings per container
Serving Size1 servings
- Amount Per ServingCalories179
- % Daily Value *
- Total Fat 5.4g 9%
- Saturated Fat 0.5g 3%
- Sodium 250mg 11%
- Potassium 370mg 11%
- Total Carbohydrate 28.5g 10%
- Dietary Fiber 5.8g 24%
- Sugars 6.2g
- Protein 4.9g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What is adobo sauce?
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.
Do I have to make my own enchilada sauce?
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.
Is the tofu crumble necessary?
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.
Is this dish really spicy?
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.
Why are my enchiladas soggy?
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.