This vegan enchiladas dish is one of our favorites and finds its way onto our dinner table every week. Try serving them with guacamole on top along with rice.


Recipe Summary

20 mins
44 mins
1 hr 4 mins
8 enchiladas


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 2 to 6 minutes.

  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, 2 to 4 minutes. Add the steamed sweet potato, black beans, green bell pepper, spinach, lime juice, cumin, cayenne pepper, and salt. Cook until flavors blend, about 5 minutes. Add 2 cups enchilada sauce; cook until slightly absorbed, about 5 minutes more.

  • Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas.

  • Bake in the preheated oven until sauce is deep red and enchiladas are heated through, about 20 minutes.

Cook's Notes:

For fastest prep time, use canned enchilada sauce. For best results, use the 10-Minute Enchilada Sauce recipe on Allrecipes.

Use any kind of tortillas you prefer.

Nutrition Facts

406 calories; protein 13.8g; carbohydrates 67.1g; fat 9.6g; sodium 995.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
I dont feel like the green peppers add anything to the dish. I accidentally added to much cayenne pepper and i only used 1 can of black beans. I still thought there was a lot of flavor and it was good. Gonna try some other twists next time Read More