Sweet Potato & Black Bean
Vegan Enchiladas

sweet-potato-black-bean-enchilada

When I started this blog, I was really bad at taking pictures. I mean really bad.

Many of the first recipes I shared here feature these hideous shots, and I cringe every time I see them. They’re so bad that I’m unlikely to link out to them unless I have to.

But many of those recipes are pretty awesome, and it’s time they came out of hiding.

Today I’m sharing a recipe I made three years ago, but rarely looked back at because it hurt my eyes to do so.

These Sweet Potato & Black Bean Vegan Enchiladas are an adaptation from my original recipe, Vegan Lentil Enchiladas << view at your own risk.

vegan-enchiladas-up-close-2

 These babies are packed with healthy veggies like spinach, yellow bell peppers and tomatoes from the red enchilada sauce. They’re super easy to make and you don’t have to worry about messing them up, since enchiladas are messy by nature.

This time I used black beans instead of lentils, and left out a few unnecessary ingredients.

They were just as good as I remembered — I can’t believe it’s taken me so long to revisit this recipe.

vegan-enchilada-filling

These make a delicious “Meatless Monday” meal, but are absolutely appropriate any night of the week. Despite being vegan, the whole wheat version actually has 9 grams of protein per enchilada.

I hope you’ll enjoy them as much as I do.

Sweet Potato & Black Bean Vegan Enchiladas
 
Prep time
Cook time
Total time
 
An incredibly easy and delicious meal. A great meatless monday choice for vegans and carnivores alike.
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Ingredients
  • 6 Whole Wheat or 8 Corn Tortillas
  • 1 15 oz can Black Beans
  • 1 15 oz. can Enchilada Sauce
  • 1 Sweet Potato, diced
  • 2 C. Spinach, shredded
  • 1 C. Onion, diced
  • 1 Bell Pepper, diced
  • 2 Garlic Cloves, minced
  • 1 T. Cumin
  • 1 tsp. Extra Virgin Olive Oil
  • ½ C. Vegan Cheese (I used Daiya)
  • Salt to taste
  • Lime for garnish
Instructions
  1. Preheat oven to 350.
  2. Heat a pot of water and boil sweet potato chunks for about 5 minutes, till soft.
  3. Heat oil and saute onions and garlic for about 3 minutes.
  4. Add remaining veggies, beans, sweet potato, cumin, salt and enchilada sauce. Simmer for about 5 more minutes.
  5. Coat the bottom of a baking dish with about 2 T. of the mixture. Fill tortillas with even amounts of the remaining mixture, roll up, and place in dish.
  6. Bake for 12 minutes, then remove from the over and add cheese. Return to the oven for about 3 minutes.
  7. Serve with lime wedges to garnish.
Notes
The calorie count is about 260 for one whole wheat enchilada or 165 for one corn tortilla enchilada.
Nutrition Information
Serving size: 1 Calories: 260 or 165

You can adapt this recipe to include chicken, fish or beef if you’d like, and you can swap out the black beans with any legume you like.

sweet-potato-black-bean-vegan-enchilada

If you want to keep them vegan, I definitely recommend using the Daiya cheese – it’s so yummy and gooey.

Also, make sure to find a vegan enchilada sauce. I suggest using one with as few ingredients as possible. Some of them are full of all kinds of junk I can’t pronounce. Red or green sauce will work with this recipe, but I prefer red.

I think the pictures turned out pretty decent this time, and now that I can look at the recipe again, it’s totally making its way into my weekly rotation.

Read on for more tips to making Healthy Mexican Food >>

Since it’s “What I Ate Wednesday,” here are a few other healthy dinners making the rounds in Whit’s Kitch this week:

Shrimp alla Marinara

shrimp-veggie-pasta

 Tofu Scramble (breakfast for dinner)

tofu-scramble

Spiralized Zucchini Spaghetti

spaghetti with cheese

Weigh in: What’s on your menu this week? Do you like red or green enchilada sauce? Do you mind how your food looks, or the messier the better?

*This post is linked to Real Food Wednesday & Waste Not Want Not Wednesday.

Comments

  1. Your enchiladas look really tasty! Definitely want to give those a try.
    Lauren @ The Bikini Experiment recently posted…WIAW #11: The Great Avocado ShortageMy Profile

  2. Oh I love enchiladas! I have a few cocktail recipes from a new book in my ‘to make’ list, then after that I will have a box if organic produce from my CSA delivery service to play with soon so we’ll see what surprises there are:)
    Ellen recently posted…Green, not with envyMy Profile

  3. Haha, you’re too funny! I feel the same way about my older blogging pics too!
    I definitely must try this enchalida, because believe it or not but I’m an enchilada virgin and this looks like a great place to start! 🙂
    Karen recently posted…Challenge Your ABS with the HandstandMy Profile

    • Whitney English says:

      I can’t believe all the enchilada virgins here! Please try and let me know what you think. Enchiladas are the BEST.

  4. Enchiladas yummy! I love Mexican food 🙂
    Deborah @ Confessions of a Mother Runner recently posted…Fitness Games App-May the odds be ever in your favorMy Profile

  5. Yum! These enchiladas look super tasty 🙂
    Tara | Treble in the Kitchen recently posted…The Big Buzz About Juice – Q & A with Williams-SonomaMy Profile

  6. Girl, I am SO with you on this one. I tried to find pumpkin recipes on my blog to link to at the end of my post today and I ended up leaving them out cuz the pictures suck haha
    I’ll be updating those recipes and pictures soon though which is a good thing since I tend to not remake recipes I’ve shared in the past.
    p.s. I’ve never had enchiladas before so this is going on my to-make list 😀
    GiselleR @ Diary of an ExSloth recently posted…Apple Surprise Pumpkin Spice MuffinsMy Profile

    • Whitney English says:

      You can’t be serious?! You must stop whatever you are doing immediately and eat an enchilada (any enchilada) – they are life changing!

  7. Your updated photos are MUCH better. I sometimes go back in time on my blog and have the same thoughts/reactions. My beginning photos are AWFUL!!! These look so good, and I’m all over the vegan goodness.
    Brittany recently posted…Post Vacation ShenanigansMy Profile

  8. I so feel you on this- the photos on my blog are still a little… lacking. Must stop using my phone and start taking out my camera

    Also this looks delicious, diner tonight for sure. xxx N

    http://spackleon.blogspot.com.au/

  9. beauuuutiful pics, Whit! I’m in the process of reshooting alot of my photos and taking them from shitake to just standard bad now.

    I stand by the mantra that ugly food tastes the best. This is pretty and I know it’d be delicious…and I’d stuff it with chicken.
    Arman @ thebigmansworld recently posted…10 Lies Health Food Stores told me to make salesMy Profile

  10. Those enchiladas look delicious! I’m not a vegan (anymore) but I’m trying to eat less dairy (ok really, less cheese haha) so these look perfect!
    Liz @ I Heart Vegetables recently posted…A Day in the KitchenMy Profile

  11. These look dreamy<3. I'm such a huge homemade enchilada fan. Will have to try these out!!! A friend of mine just texted me and told me she met you on her flight lol! So fun:)
    Kylie @ immaeatthat recently posted…Homemade Charro BeansMy Profile

  12. I’ve been going through and re-shooting my recipes too! Some of them are atrocious. Like wtf? was I thinking putting that out there? 🙂
    I love mexican food! Can’t wait to try these! I need to re-try Daiya cheese too. I haven’t had it in so long and so many people rave about it! And I’m a green enchilada fan all the way 🙂
    Alex Caspero MA,RD (@delishknowledge) recently posted…Changing Habits for Weight LossMy Profile

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