Quick Vegan Enchiladas with Sweet Potato Sauce
These vegan enchiladas are knock-out delicious, in the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost.
A weeknight-friendly enchilada has to check a lot of boxes for me. You ready for the short list? Here we go. These enchiladas need to be knock-out delicious PLUS easy to assemble, free from pre-cooking any components, a healthful alternative to all the heavy cheese versions out there, and, ideally, in the oven in less that ten minutes. That's the dream scenario. After some experimentation, I offer you these - quick, vegan enchiladas. 
Vegan Enchiladas: The Game Plan
What you're looking at are tender enchiladas made with black beans, sweet potatoes, and a stealthy turmeric boost. I also focused on making a version that was plant-based and vegan, but also easily adaptable. If you want to add a bit of feta to the filling here (if you're not vegan, of course) then go for it. These are also extra good topped with a bit of good guacamole. It's a recipe that should be able to accommodate much of what you might dream of rolling into a tortilla and baking until bubbly and golden.
This recipe is similar in spirit to the Last Minute Lasagna a bunch of you have been making. In fact, I started working on both of those around the same time, so if you like one of them, give the other a try as well.
Vegan Enchiladas: Variations
A couple of notes, I wrote the recipe calling for canned winter squash, but anything like pumpkin, sweet potato, or another winter squash will work. Whatever you and your family tends to like. I stumbled on a canned butternut squash during a spin through Trader Joe's, a while back, stocked up, and that is what you see pictured here. You can, of course, use squash you've roasted at home in place of canned - it just makes the process less quick.
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Quick Vegan Enchiladas with Sweet Potato Sauce
A couple of tips - you want to use flexible, pliable tortillas, at room temperature or warmer. If you're tortillas are on the stiff side, place them in a baking dish, covered, in a warm oven for a few minutes to soften up. Or if you have a microwave, give them a quick hit. Play around with fillings here - a small amount of crumbled feta (if you're not vegan), or plant-based equivalent, added along with the black beans adds a nice creamy component to the filling, a nice accent without needing to be the main event. ;)
- 1 tablespoon extra virgin olive oil
- 1 15- ounce can sweet potato puree, butternut squash puree, or pumpkin puree
- 1/2 teaspoon turmeric powder
- 2 medium cloves garlic, grated on microplane
- 1 tablespoon taco seasoning
- 3/4 teaspoon fine grain sea salt
- 1 lemon, zest and juice
- 8 corn tortillas (6-inch), room temperature or warm
- 1 15- ounce can black beans, drained and rinsed
- 1/3 cup chopped black olives
- 1/3 cup tahini
- 1/2 cup sliced almonds
- 1 1/2 cups chopped cilantro leaves
- to serve (optional): oven-roasted tomatoes, serrano vinegar & chiles*, a favorite salsa, etc.
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Preheat oven to 425F.
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In a large mixing bowl combine the olive oil, sweet potato puree, turmeric, half of the grated garlic, taco seasoning, salt, zest of the lemon, and 1 1/2 cups of water. Stir well.
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Ladle a cup of the sweet potato mixture into the bottom of an 8 x 12-inch (or larger) baking dish, or equivalent. Lay the tortillas on a work surface, and divide the black beans equally between them, sprinkle equally with olives. Roll up tortillas, and place seam side down in baking dish. Pour the remaining sauce on top (it will thicken).
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Bake the enchiladas for 30-35 minutes, or so. Half way through, sprinkle with sliced almonds, and finish baking - until golden and bubbling. While the enchiladas are baking, thin the tahini with 1/4 cup warm water. Whisk in the remaining garlic, a pinch of salt, and squeeze of lemon juice. Top the enchiladas with dollops of the tahini sauce, and the fresh cilantro when they come out of the oven. Serve hot!
*Serrano Chile Vinegar & Chiles: Combine 8 serrano chiles, sliced 1/8th-inch thick with 2 cups white vinegar in a Mason jar, and refrigerate. Use the chiles w/in a week or two. You can use the vinegar for weeks after that in dressings, etc.
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These were absolutely delicious! I made my own butternut squash puree and substituted a bell pepper for the olives. But the best part was this healthy dish felt like a decadent, rich treat on the taste buds.
Thanks Kara!
So this recipe was a surprise! It was too interestingly different not to try. I grew up with classic Sonora enchiladas so these have little in common. I’ve made it several times now. They hold there shape if you bake them in a pan like the one in the photo. If you crowd them in, the dish is more casserole-like to serve. It’s delicious either way. Thanks Heidi!
Thanks Gail – so happy you enjoyed the twist!
Any thoughts on a substitute for the olives? Normally I’d just skip them but they seem to be a major component. My thought would be maybe a salty cheese like feta plus something like roasted peppers? Or sundried tomatoes?
Hi Sara – All those ideas sound great!
Hi Heidi. Does the sweet potato filling go inside the enchiladas or only on the top and bottom of the tortillas? I was confused by the word “filling”. Let me know. Can’t wait to make these!
Hi Samantha! The sweet potato situation goes on top and bottom. Rewording now so it’s a bit more clear. Thanks for the heads up!
I made this tonight for the second time–the first time I used sweet potato puree, and this time I used butternut squash puree, which I think I like even better. But in either case it’s delicious, and as I was eating it I thought what I always think when I make one of your recipes, which is that you’re an absolute genius when it comes to flavors and textures! You put things together I would never think of combining in a million years, and the result never fails to be amazing. Thank you, Heidi, for being the force behind so many wonderful meals in our home!
Thanks for the nice note AB!
Have made this multiple times and it’s delicious every time. Was sceptical of the tahini sauce on top but it totally works. I’ve started to double the sauce to make sure it doesn’t dry out when cooking.
Made these for Christmas dinner 2020, so good! We changed the filling and did sautéed cauliflower and roasted sweet potato with some jack cheese. The sauce (we used canned pumpkin) was incredible. I made some pinto beans and Mexican rice on the side. Thank you, Heidi, your recipes are always amazing!
So happy to hear it Rekha!
So delicious, it will become a classic.
I’ve made this recipe at least 5 times and it turns out amazing each time (sweet potato, butternut squash, or pumpkin are all delicious!). It’s a favorite in our house. And the almonds are a tasty, crunchy additions.
This was such a terrific hit in our house. We used the half-butternut squash that had been lingering in the back of the fridge and made a salsa verde and pico de gallo to go with it. Absolutely delicious! Thank you!
Quick, easy, delicious, and healthy. Even my non-vegan friends loved them! I’ve already made them twice in a month and I’m already thinking about when I can make them again…
I have made this recipe now 3 times. Love it! Even my 2-year old gobbled it up! This last time I used pumpkin purée because I had that, but other 2 times used sweet potato purée. Amazing every time!
Looks yummy. Shall try it over the weekend.
These were so easy and delicious! My five year old, who is on a very strict, self-inflicted Mac n cheese/ quesadilla diet ;), loved them and asked me to pack the leftovers in his lunch the next day. Definitely making these again and again!
Love it! xx!
Quick Vegan Enchiladas with Sweet Potato Sauce wow just amazing recipe, Really , looks delicious I will try this on weekend and those couple of tips will help me definitely. Thanks for shearing.
I actually made this and the flavors were amazing. I used farmers market organic canned sweet potato puree. I make my own taco seasoning w equal parts smoked paprika, chipotle powder, oregano, cumin, garlic powder. I skipped the almonds and served this with sunny side up eggs for breakfast. Really delicious!
These are great. I used baked sweet potatoes, threw them in the blender with spices and a big spoonful of Goya Mole’ sauce from a jar. Next time I’ll add a bit more liquid as things dried out in the oven, but the flavor was excellent. I also added crumbled cotija with the black beans. The tahini cream was a new one for me and I added a few cashews as well. It’s a keeper!
Heidi- I made these and it was a great crowd pleaser! I want to make them again but need to make them ahead. At what point would I be able to do that? Assemble and then refrigerate before baking? Or bake, refrigerate then reheat? Thanks
HS: Hi Anna! I’ve reheated leftovers with great success, so my vote is bake and reheat!
This sauce is incredible! I wasn’t sure how it was going to taste, and it was a wonderful surprise. I used a can of pumpkin puree. I filled 10 small corn tortillas with poached chicken thighs and sauteed and lightly seasoned onion, garlic, kale, mushrooms, and black beans. My only error was that I should have used all of the sauce. It seemed too liquidy at the start, but it thickened up (just like you said :)). Topped them with feta cheese, cilantro, and sriracha. Next time I will definitely make some pickled onions and peppers. A+! Thank you!
Interesting recipe, thanks! I tried it with sweet potato and it was nice. Slightly too tangy, possibly needs a little less turmeric or lemon zest. Tomatoes and feta definitely helped, next time I might add creme fraiche as a side too.
This is my new go to enchilada sauce! I made the first batch with cooked butternut squash – I think pumpkin would work as well. It is delicious!
I made this recipe lasagne style rather than rolling the tortillas. I filled the layers with about 1/2 cup leftover shredded chicken, black beans, corn and chopped kale. I mixed the filling with some of the sauce and a handful of shredded cheese. I made 3 layers. This is a great recipe and would be good no matter what you put in the filling – but the homemade sauce is the star here! Thanks for the fantastic and easy recipe!
When I was making these tonight, I thought “Man, these are weird A enchiladas.” I’ve never seen such a combination of ingredients– surely these would be a party in the mouth, but one in which all the boys are on one side of the room and all the girls are on the other. But lo! What sorcery is this? They were delicious. How did you know? Brava. I look forward to trying many more of your recipes.
HS: Hi Anne! So thrilled you liked them :)!
Brilliant! My Texan husband and I loved these – they are absolutely going to be in our weeknight rotation. I roasted a small kobacha squash ahead of time and subbed that for the canned puree. Next time I think well add some feta or cojita and wilted greens with the beans. I am so excited about your quick weeknight meal inspiration – thank you!
Hi Heidi, this is my very first comment and, I would like to thank you very much for all your time and effort for sending these wonderful delicacies ,they are very healthy and nutritious, happy holidays to you and all your members 🙂
HS: Thanks Adi!
Made these tonight and they were so good. I really appreciate the amazing flavors in the vegan dishes that you have been publishing. Absolutely brilliant and delicious!
HS: Thanks Elana!
We made these last night – I did include the feta for a little extra punch since we’re not vegan. So delicious, we’ll definitely make them again!!
As someone who canot have nightshade foods, and many other dietary restrictions, the sweet potato enchiladas look wonderful. I will be making them soon!
These are amazingly delicious !!!! They freeze well also.
HS: Thanks Rose!
I made these enchiladas for the first time tonight. We loved the flavor, but they were a little dry and crispy. Here is what I did and what I would do differently next time: 1) I bought cubed sweet potatoes and cooked them in the microwave. Next time, I would use the canned puree, as Heidi specified. 2) I might increase the amount of sweet potato sauce. I used a 9×13 dish, which spread it out a little more. 3) If the sauce were not pourable enough, I would add a bit more water. 4) A flavorful taco seasoning is essential. I blended my own. 5) I added some crumbled cotija cheese to the beans and olives–nice! 6) You also want to make sure the tahini sauce is smooth and not too thick. Add more water if necessary 7) I added both almonds and pumpkin seeds to the top of the enchiladas after about 20 minutes. 8) I wonder if it would keep them more moist if you covered the baking dish with foil? 9) I would dip each tortilla in the sauce before filling and rolling. My husband actually fries tortillas in oil an then dips in sauce when making enchiladas, but that is a lot more fat.
HS: This is great – I love the idea of dunking the tortillas 🙂 My sauce is typically really thin. I prefer some crunch on top to counter the tender texture below, but yes, no reason you can’t foil it. xx!
I am always looking for new ways to use sweet potatoes. This is a great idea, even though I am not vegan. I’d probably sneak in some sour cream as a topping. And maybe some corn and rice along with the black beans to plump up the enchiladas. But the sauce sounds great.
HS: Yes! Or a garlicky salted yogurt. 🙂
Heidi! Thank you for these! I’ve been craving enchiladas lately but usually they’re so labour-intensive that it felt more like a weekend project. I LOVE the sound of this sweet potato sauce, and I have a can of pumpkin at home that I think would be a pretty good sub. Thank you for making my weeknight enchilada dreams come true 😉 hahah
HS: 🙂 xx!
This recipe is great. It’s healthy, quick and easy, low fat, economical and vegan. No heavy cheese. I definitely want to try this. Thanks so much and have the best Christmas!
HS: Thanks Janene – you too!
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