These Veggie Enchiladas are filled with sweet potatoes and black beans and topped off with a spicy chipotle enchilada sauce. They’re vegetarian and gluten-free and can easily be made vegan and dairy-free. Enjoy this healthy recipe for dinner tonight!
Healthy vegetarian and vegan enchiladas
I love making Mexican-inspired recipes for quick and easy weeknight dinners. Healthy tacos and burrito bowls are great options, but if you’re looking for something a little different, then these veggie enchiladas are for you!
This recipe for veggie enchiladas is made with super delicious protein-rich filling made of black beans and roasted sweet potatoes mixed up with spices and some enchilada sauce. The filling is savoury and spicy and seasoned with plenty of garlic, onions, cumin and chilli.
The stuffing then gets stuffed inside corn tortillas and topped off with the rest of the enchilada sauce before baking. You can optionally top these off with a sprinkle of cotija cheese, or leave it out if you want to keep this recipe dairy-free and vegan.
Why you’ll love this recipe
- This recipe is easy to make and a crowd pleaser! It’s great to serve up for anyone who may have dietary restrictions since it can be made gluten-free, vegan, vegetarian and dairy-free.
- The combination of sweet potatoes and black beans in the filling is high in protein and fibre, so these enchiladas will keep you feeling full.
- This recipe is healthy and light and perfect for a simple weeknight dinner!
How to make Veggie Enchiladas
Roast the sweet potatoes in the oven until tender then sautee them in a pan with the black beans, onions, garlic and seasoning. Add in 1/2 cup of the enchilada sauce and mix everything together.
I love using a non-stick pan from GreenPan to sautee the filling!
Warm the tortillas and then stuff each tortilla with some of the fillings. Spread some of the enchilada sauce into the bottom of a baking dish and place the stuffed tortillas face down.
Top with the remaining enchilada sauce then back in the oven at 350 degrees for 15 minutes. Remove from the oven and top with cotija cheese, avocado, jalapeno peppers, cilantro and lime.
What is Enchilada sauce made of?
Enchilada sauce is traditionally made with oil, flour, soup stock and spices.
For this recipe, we’re keeping things healthy and making a homemade enchilada sauce from plain tomato sauce, chipotle peppers and seasoning.
If you want to save time in the kitchen or have a store-bought enchilada sauce or salsa that you love, you can skip out on making the homemade sauce altogether and use your preferred sauce.
Tips for making this recipe perfectly
- Make sure the tortillas are slightly warmed (in the microwave or oven) before stuffing them. Corn tortillas have a tendency to crack easily if they are cold.
- Line the bottom of your pan with some sauce. This will keep the tortillas from sticking to your pan and also give them more flavour all around.
- I like to slightly mash the black bean and sweet potato filling with a potato masher or the back of a wooden spoon before stuffing. This is optional but gives great texture!
- If you like crispy tortillas, only spread the sauce on top down the middle of the tortillas. This will allow the edges of the tortillas to crisp up. If you like completely soft tortillas, cover the entire top of the dish with sauce before baking.
More Mexican Inspired Recipes to try
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These Veggie Enchiladas are stuffed with roasted sweet potateos and black beans and are perfect for a healthy dinner!
- 2 cups tomato sauce
- 1/4 cup vegetable stock
- 2–3 chipotle peppers in adobo, finely chopped
- 2 tsp chilli powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp apple cider vinegar
- salt & pepper to taste
- 1 tbsp olive oil
- 1 medium sweet potato, peel and cut into cubes
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 15oz can black beans, drained and rinsed
- 1/2 cup enchilada sauce
- salt & pepper to taste
- corn tortillas
- cotija cheese
- jalapeno peppers
- Make the sauce: mix all the sauce ingredients together in a small pot until well combined. Taste and adjust any seasoning if needed to desired taste.
- Roast the sweet potatoes: Toss the sweet potatoes with 1/2 tbsp of the olive oil and roast in the oven at 425 degrees for 20-25 minutes until tender.
- Make the filling: Add the remaining olive oil to a pan on medium high heat. Add the onions and garlic and let cook for 2-3 minutes until translucent. Add the black beans and sweet potato and mix together, then add 1/2 cup of the enchilada sauce and salt and pepepr to taste.
- Make the enchiladas: Warm the corn tortillas in the microwave or oven until they are malleable, then spoon some of the filling into each tortilla and roll up. Place face down on a baking dish. Repeat until your dish is full, then pour the remaining sauce onto the tortillas and bake at 350 degrees F for 15 minutes.
- Dress the enchiladas: Top the enchiladas with some avocado, cilantro, cojita, jalapenos and lime or whatever toppings you love.
Make sure the tortillas are slightly warmed (in the microwave or oven) before stuffing them. Corn tortillas have a tendency to crack easily if they are cold.
Line the bottom of your pan with some sauce. This will keep the tortillas from sticking to your pan and also give them more flavour all around.
I like to slightly mash the black bean and sweet potato filling with a potato masher or the back of a wooden spoon before stuffing. This is optional but gives great texture!
If you like crispy tortillas, only spread the sauce on top down the middle of the tortillas. This will allow the edges of the tortillas to crisp up. If you like completely soft tortillas, cover the entire top of the dish with sauce before baking.
- Serving Size: 2 enchiladas
- Calories: 260
- Sugar: 3g
- Fat: 6g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 11g
Keywords: black bean enchiladas, healthy enchilada recipe, vegetarian enchiladas
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