Veggie Enchiladas

Veggie Enchilada

While I was browsing the web the other day, I stumbled across some black bean sweet potato enchiladas. They sounded really good, so I set about creating my own recipe. The result is delicious vegan enchiladas with lots of flavor and texture.

I wanted my enchiladas to have lots of flavor, color, and texture as you can see from the ingredient photo below. They turned out really well, so well in fact that after making them for Sunday dinner, I made them again on Wednesday night. The combination of the enchilada sauce and the salsa smelled great.

Veggie Enchilada


  • 1 medium sweet potato cubed
  • 1 can sweet corn
  • 1 can black beans
  • 3 Tablespoons chopped cilantro
  • 1/2 cup chipotle lime salsa
  • 1/2 cup Daiya pepperjack cheese
  • 3 cloves minced garlic
  • 1 medium green bell pepper chopped
  • 16 oz red chile enchilada sauce
  • 12 8” tortillas

Veggie Enchilada


  1. Preheat oven to 350 degrees Fahrenheit
  2. Cube sweet potato into 1/2” to 3/4” cubes and bake for 25 minutes.
  3. In a large mixing bowl, gently mix: sweet potato, black beans, corn, 2 Tablespoons cilantro, salsa, 1/4 cup cheese, garlic, and bell pepper.
  4. Place a couple scoops of the mixture in each tortilla, roll up, and place in baking pan.
  5. Repeat #4 until pan is full or until mixture is gone.
  6. Pour enchilada sauce over enchiladas and sprinkle with remaining cheese.
  7. Bake for 25-30 minutes.
  8. Remove from oven and let cool.
  9. Garnish with remaining cilantro and serve.

Veggie Enchilada

Veggie Enchiladas by

Chris Luhman @EverydayTasty

Yield: 12 enchiladas


  1. Those look pretty darn tasty. I think I may have to try these. Thanks for sharing.

  2. very tasty! that brand of enchilada sauce is great.

  3. Thanks so much, your enchiladas will be perfect for our no meat Monday dinner. These look really really good, nice job.