Spice it up with these next-level Sweet Potato and Black Bean Enchiladas. It’s Mexican comfort food with the perfect balance of heat for the colder season. Its aromatic mole sauce complements the coriander mayo and the soft sweet potato & black bean stuffing in this deliciously seasoned Mexican classic.
One of the things about being gluten-free and dairy-free is that you tend to miss out on a lot of these deliciously ethnic dishes that typically are composed of everything that you can’t eat. Black Bean Enchiladas were one of those sore spots. This recipe was a great way to enjoy spicy bean enchiladas and not feel like you missed out. They are so delicious and are surprisingly filling too! I had made these for a dinner party full of non-vegans and non-gluten-free eaters and everyone gobbled it up in no time.
What makes this Vegan Sweet Potato and Black Bean Enchiladas different
Most Black Bean Enchiladas are made with a red enchilada sauce but I like to do things differently. Typically, mole is served with chicken but I love the taste of mole and I was dying to make it with this vegetarian version with black beans, corn, and sweet potatoes. There are probably some purists out there that will be will naysay this, but I promise you that you won’t regret it. They really are next-level vegan enchiladas! I also included this enchilada variation using a green mole. I personally haven’t tried it yet with the green mole but I think it would be amazing!
Mole Sauce Ingredients
- Chili powder
- Gluten-Free all-purpose flour
- Ground cinnamon
- Ground cumin
- Dried oregano
- Unsweetened cocoa powder
- Vegetable stock
- Tomato paste
- Vegetable broth
- Sweet potatoes
- Olive oil
- salt and freshly ground black pepper
- Garlic cloves
- Bell pepper
- Red onion
- Black beans
- Vegan cheese
- Salt to taste
- Large gluten-free tortillas
- Coriander packed
- Vegan mayo
- 9×13″ baking glass bakeware pan
- High-rimmed frying pan, wok or pot
Making sweet Potato and Black Bean Enchiladas
Making the Mole
First, you’ll need to start with the mole sauce. However, because this sauce can burn quickly, you’ll need to prep your ingredients first and make sure everything is on hand. In a small bowl, combine the gluten-free flour with the spices and cocoa. Then, add the oil in a sauce pan over medium heat and once hot, add in the spice and flour mixture. Keep stirring for a minute until it turns a darker colour (you should hear it sizzling). Slowly pour in the broth while stirring in between pours and remove any clumps. Add the tomato paste and bring to a simmer. Cook until sauce thickens and season to taste.
Making the Stuffing
Next, for the stuffing. Start by preheating your oven to 400˚F (205˚C) and greasing up the baking dish. Then, in a large pot , high-rimmed frying pan or wok, fry up the garlic and onion until translucent. Add in the potatoes and continue trying for another 5-10 minutes. Finally, add the peppers and continue for another 5 minutes until potatoes have softened. Add in the spices, beans, corn, rice and continue for another 5 minutes. Salt to taste then remove from heat.
Pour in a ¼ cup of mole sauce at the bottom of the baking dish and tilt it from side to side until the bottom is well covered. Take your wrap and add about ½ cup of stuffing and tightly roll it up with the seam facing downwards. Repeat till you can’t fit anymore. I was able to put about 10 and had to do the rest in a separate dish but maybe you’ll do better. Top it off with the rest of the mole sauce and cover it with vegan shredded cheese (at least 3 cups). Bake for about 20 minutes or until cheese has melted. For serving, sprinkle with chilies, cracked pepper, and coriander and drizzle with coriander sauce.
Baking the Enchiladas
Bake uncovered for 20 minutes in the middle rack or until the cheese is melted and the inside is good and hot. Once ready, serve with some crushed chili peppers, cracked pepper, coriander and a drizzle of the coriander sauce. Enjoy!
Variations on this Vegan Sweet Potato and Black Bean Enchiladas
There are lots of alternatives that you can use for this recipe. Here are some of my favorite variations that I have found:
Mole Sauce (Green)
Adding a green mole sauce to your recipe with making it into a spicier version of the enchiladas but also packed full of flavor. The pepitas (pumpkin seeds) and coriander give it this wonderfully nutty and aromatic flavor. If you’re feeling adventurous, you should give this option a try.
Vegan Tofu Enchiladas
Tofu is a great versatile vegan protein that will take on pretty much and flavor that you give it. This makes it a great alternative to using sweet potatoes if there are none available or if you simply dislike them. Consider making vegan tofu enchiladas by replacing the 2 cups of sweet potato and reducing the cooking time slightly.
If you prefer making these as vegetarian enchiladas with black beans, corn and sweet potato, simply replace the vegan cheese with regular cheese.
Vegetables to go with your Enchiladas:
Consider these refreshing salads to go with your enchiladas
Other Delicious Mexican Inspired Dishes
Vegan Sweet Potato and Black Bean Enchiladas
- 9×13" glassware baking dish
Mole Sauce Recipe (Vegan)
- 1 tbsp chili powder
- 4 Tbsp Gluten-Free all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1/2 tsp teaspoon dried oregano
- 2 Tbsp unsweetened cocoa powder
- 4 cups vegetable stock
- 4 Tbsp tomato paste
- 2 tsp sea salt
- 2 cups rice cooked
- 1 cup vegetable broth
- 1 tbsp cumin
- 2 cups sweet potatoes peeled and chopped into ½ in. cubes
- 2 Tbsp olive oil
- salt and freshly ground black pepper
- 4 garlic cloves minced
- 1 bell pepper diced (any color you like)
- 1/2 red onion chopped
- 15 ounce can black beans drained and rinsed
- 3 cups vegan cheese divided
- Salt to taste
- 12 large gluten-free tortillas
- 1 cup Coriander packed
- 1 Lime juiced
- 1 cup Vegan mayo
- fresh coriander Chopped (for topping)
- Freshly ground pepper
- Chili flakes for extra spice
- Coriander lime sauce
- In a small bowl, mix in the flour, spices and cocoa and mix till well combined.
- In a medium-sized pot over medium heat, add oil and the flour/spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste and slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium and bring to a simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened. (The sauce will thicken some more as it cools.)
- Remove from heat, and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).
- Preheat oven to 400˚F(205˚C) with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add bell pepper and sweet potatoes, and reduce heat to medium-low. Cook, stirring occasionally, for about 8 to 9 minutes until potatoes soften.
- Add the cumin, cinnamon, black bean, rice and corn to the pot and cook until fragrant, about 5 minutes. Salt to taste
Assembling the Enchiladas
- Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your enchiladas, spread ½ cup filling down the middle of a tortilla, then tightly roll it placing it seam side down. Repeat till baking dish is full. You should fit approximately 8-9 the rest you’ll need another baking dish.
- Pour the remaining enchilada sauce, leaving the tips of the enchiladas bare. Sprinkle the shredded cheese evenly.
- Bake, uncovered, on the middle rack for 20 minutes.
- Remove from oven and let the enchiladas rest for 10 minutes. For serving, sprinkle chopped cilantro, cracked pepper, chili flakes and drizzle the coriander mayo all over.
Green Mole (Alternative Mole sauce)
- 1 pound tomatillos approx. 6 , husks removed
- 2 jalapeños
- 2 serrano peppers
- ½ cup of sesame seeds
- ¼ medium white onion skin removed
- 2 large cloves garlic peeled
- ⅓ cup cilantro leaves and stems included
- 3 large romain leaves chopped
- ⅔ cups of pumpkin seeds also knowns as pepitas
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme
- Place tomatillos, serrano peppers, jalapeños, onion and garlic in a pot and cover with water. Bring to a boil then reduce to a simmer for 5-8 minutes or until the tomatillos have turned an olive green and their skins just start to split.
- Remove the tomatillos, garlic and onions to a blender. Cut the stems off of the jalapeños and add into blender (remove seeds if you prefer less spicy). Add 1 cup of cooking liquid and the rest of the ingredients and blend until smooth.
Green Mole Inspired by a recipe from Mexican in my Kitchen