Quick Vegan Enchiladas with Sweet Potato Sauce

Quick Vegan Enchiladas with Sweet Potato Sauce

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 AND: 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. And after some experimentation, I offer you these. They're tender enchiladas made with black beans, sweet potatoes, and a stealthy turmeric boost. There was also a focus on making a version that was plant-based and vegan (which is what you see here), 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. 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.

Quick Vegan Enchiladas with Sweet Potato Sauce

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.

Quick Vegan Enchiladas with Sweet Potato Sauce

Quick Vegan Enchiladas with Sweet Potato Sauce

A couple of notes, I wrote the recipe calling for canned winter squash - 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 ;)...

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.

Preheat oven to 425F. 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, and ladle a cup of this 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), and bake 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.

Serves 4-6.

*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.

Prep time: 10 min - Cook time: 30 min

Welcome!

I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi
Heidi Swanson

Comments

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!

Janene

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!

christine / my natural kitchen

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. :)

Ba Ku

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 9x13 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!

Christine Whittington

These are amazingly delicious !!!! They freeze well also.

HS: Thanks Rose!

Rose

As someone who canot have nightshade foods, and many other dietary restrictions, the sweet potato enchiladas look wonderful. I will be making them soon!

Violet

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!!

Kristina MacKenzie

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!

Elana Sifry

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!

Adi

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!

Pepper

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 :)!

Anne

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!

Peggy

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.

Alex

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!

Anna

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!

Anna Lai

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