I originally posted this recipe back in 2013, but that was before I tested and double-tested recipes to make sure they are fool-proof. So, these needed to be revisited! The resulting recipe is ultra-flavorful and delicious, and I’m especially proud of the simplicity of the enchilada sauce. No need to break out another skillet to make a homemade version; this one comes together in just seconds in a blender.
Ingredients You’ll Need
I’ve purposefully kept this recipe dairy-free and vegan, but if your family prefers a cheesy enchilada, you can certainly sprinkle shredded cheese over the top of this before you bake.
Sweet potatoes Black beans Red onion Diced tomatoes with green chiles Spices Salsa
The filling is surprisingly quick and easy to prepare, then you just roll it up in your favorite tortillas, top it off with a sauce, and bake until everything is piping hot. If you’d like to add extra veggies or seasonings, like a bell pepper or chili powder, feel free to add those in, too.
How to Make Enchiladas
- Saute. Heat the olive oil in a large skillet over medium heat, and saute the onion until it’s softened, about 5 minutes.
Add in the garlic and cumin, and stir for one more minute, just until it’s fragrant. 2. Complete the filling. Add the sweet potatoes, black beans (set aside a 1/4 cup beans for the sauce), diced tomatoes and salt to the pan, and bring the liquid to a simmer. Once it’s simmering, lower the heat and cover the pan, letting the sweet potatoes cook until they are easily mashed with a fork, about 15 to 20 minutes.
Stir occasionally, so nothing sticks to the bottom of the pan. 3. Make the enchilada sauce. While the filling is cooking, you can make my super-easy enchilada sauce by adding a jar of salsa to a blender, along with the reserved black beans, and ground cumin. Use red salsa, or salsa verde, if you like!
The beans help to thicken up the sauce, just like flour does in traditional recipes, but this version is even easier! Pour 3/4 cup of the sauce into the bottom of a 9-by-13-inch baking dish, and spread it out evenly. 4. Fill the tortillas. When the sweet potatoes are tender, mash the filling in the skillet with fork, to help it all meld together. You don’t want it perfectly smooth, but it’s nice if it sticks together a bit.
You can use cassava or corn tortillas to keep this recipe gluten-free, or you can use simple flour tortillas if you don’t need a gluten-free recipe. I used Cassava tortillas in the photos here, which worked beautifully! Quickly warm each tortilla on a skillet over medium heat for 15 to 30 seconds on each side. This will soften them up, so they don’t crack as you roll them.
Add a generous amount of filling into the center of each tortilla (see photos for reference), then roll it up and place it seam-side-down in the pan prepared with enchilada sauce. Repeat with the remaining filling, until you’ve filled the pan and used up your tortillas. Note: The package I used came with 8 tortillas, and I had enough filling to probably fill 2 more tortillas. The amount of filling will vary based on the size of your sweet potato, and how much filling you add to each tortilla, but if you have leftovers, you can either make 2 extra roll-ups if you have enough tortillas, or save them as a burrito bowl filling or salad topping for another meal later.
Note: While the enchiladas are baking, you can whip up a batch of Nacho Cheese Sauce, if you’d like a creamy, dairy-free topping. I like to add this sauce after baking, so it won’t dry out in the oven. 5. Bake. Cover the rolled-up tortillas with the remaining enchilada sauce, and then bake at 350ºF for 25 to 30 minutes, until they are piping hot.
Let the enchiladas cool in the pan for 10 minutes, then serve warm with the cheese sauce on top, along with diced avocado and fresh cilantro on top, if desired.
Update note: I used to serve this filling in thinly sliced zucchini instead of using a tortilla at all. Feel free to try that if you’d like to! You can see an (old) photo of my method below.
If you try these Sweet Potato Enchiladas, please leave a comment and star rating below letting me know how you like them. I can’t wait to hear what you think!
