Vegan Cheese Enchiladas (with Black Beans & Sweet Potato)

Name: Vegan Cheese Enchiladas (with Black Beans & Sweet Potato)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 2 tbsp olive oil; ½ medium red onion, sliced thinly; 1 tbsp garlic, minced (3-4 cloves); 1 green bell pepper, diced; 1 medium-sized sweet potato, diced into small 1/4” cubes; 1 can black beans, drained and rinsed; 1 cup vegan beefless ground, like Gardein or Beyond Meat; 1 packet taco seasoning (see notes for substitutions); 1 8 oz can red enchilada sauce; 10 corn tortillas; 3/4 cup vegan cheese of choice; ½ cup cilantro, chopped; 1 avocado, sliced thinly; 1 jalapeno, sliced thinly; Fresh squeezed lime juice; Salt & Pepper, to taste

by Thank You Berry Much

10 enchiladas

40 min

These Vegan Cheese Enchiladas are stuffed with sweet potatoes, black beans, and vegan ground ‘beef’ (like Beyond Meat or Gardein). They’re topped off with a spicy red enchilada sauce, a generous helping of vegan cheese, sliced jalapenos, and cilantro!

This easy weeknight dinner is completely plant-based and vegetarian, but I guarantee these enchiladas will be eaten right up by omnivores alike.

Check out this recipe, step by step photos, and helpful tips on my blog HERE: https://tyberrymuch.com/vegan-cheese-enchiladas/

vegan cheese enchiladas with black beans sweet potato

These easy vegan enchiladas take under an hour to make and are full of so many Mexican-inspired flavors. This recipe uses a storebought red enchilada sauce and taco seasoning to speed up the prep time, but feel free to use homemade alternatives!

A lot of people have mixed opinions around vegan cheese. Some people love it. Some people hate it. Vegan cheese can be hit or miss, so even if you’re not a dairy-free cheese lover, I recommend trying out multiple brands to find the one that you like the most!

Below are some of the ones that I feel work best in this recipe:

Violife Just Like Cheddar Shreds: This is what I used in this recipe. Violife’s cheddar melts beautifully and has a creamy texture without having an overpowering taste. It’s saltier than some other brands I’ve tried, so keep that in mind when adding seasoning to recipes.

Trader Joe’s Vegan Cheddar Shreds: I love Trader Joe’s vegan cheese. It’s affordable and works great in dishes where the cheese will be melted.

Field Roast Chao Cheese Shreds: Chao just came out with their shredded vegan cheese and I’m all about it! It’s on the pricier side, but for good reason because this is one of my favorite vegan cheese brands.

Daiya Cutting Board Cheddar Shreds: Daiya often gets a bad wrap for having a very distinctive taste. BUT they’ve modified their recipe over the years and came out with the Cutting Board Collection. So if you haven’t tried them recently you should try them out again. Daiya is the brand that often goes on sale the most at my local big-box grocery store making it the most affordable option for me.

Top off your enchiladas with sliced avocado, jalapeno, cilantro, and a squeeze of lime juice.

Vegan Cheese Enchiladas (with Black Beans & Sweet Potato)

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Recipe details

Yield 10 enchiladas
Time spent: Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min

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Per serving

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Ingredients

2 tbsp olive oil
½ medium red onion, sliced thinly
1 tbsp garlic, minced (3-4 cloves)
1 green bell pepper, diced
1 medium-sized sweet potato, diced into small 1/4” cubes
1 can black beans, drained and rinsed
1 cup vegan beefless ground, like Gardein or Beyond Meat
1 packet taco seasoning (see notes for substitutions)
1 8 oz can red enchilada sauce
10 corn tortillas
3/4 cup vegan cheese of choice

For Serving:

½ cup cilantro, chopped
1 avocado, sliced thinly
1 jalapeno, sliced thinly
Fresh squeezed lime juice
Salt & Pepper, to taste

Instructions

Preheat the oven to 425 degrees F.
In a large nonstick skillet, heat the olive oil on medium heat for 1 minute. Add the sliced onion and garlic and saute until tender and translucent (about 3-5 minutes).
Add the diced green pepper and diced sweet potato. Cook covered until the sweet potato is tender.
Once the sweet potato is tender, add in the black beans, the beefless ground, and the packet of taco seasoning. Stir to combine.
Lower the heat and add a 1/4 cup of enchilada sauce to the mixture. Mix to combine.
Add about ¼ cup of the bean and sweet potato mixture to the corn tortilla, rolling it up and placing it seam side down into a 9x13” glass pan. Repeat for the remaining tortillas.
Spoon the remaining enchilada sauce on top of the tortillas. Sprinkle the vegan cheese over the enchiladas.
Bake for 20 mins. The enchiladas should be golden brown along the edges and the sauce should appear bubbly when ready.
Top with diced avocado, jalapeno, cilantro, and a squeeze of lime. Best when served warm.

Tips

-Homemade Taco Seasoning:
½ tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
½ tbsp ground cumin
¼ tsp smoked paprika
3/4 tsp salt
½ tsp pepper
-Corn tortillas have a tendency to break easier than flour tortillas. To prevent them from breaking, warm the tortilla up before rolling the enchiladas. You can pop them in the microwave for 5-10 seconds, or heat them in a skillet for 30 seconds.

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Vegan Cheese Enchiladas (with Black Beans & Sweet Potato)

Vegan Cheese Enchiladas (with Black Beans & Sweet Potato)

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Vegan Cheese Enchiladas (with Black Beans & Sweet Potato)

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