Sweet Potato Black Bean Enchiladas (gluten-free & vegan)

Gluten Free Vegan Enchiladas Black Bean & Sweet Potato 

Happy Day 3 of 25 days of blogging in January! It’s a dreary day, but I still managed to fit in a two-mile walk this morning with the dogs. I’m hoping the sun comes out so I can shoot some photos of the muffin recipes I’ll be experimenting with today. Kyle and I are going on a little weekend trip tomorrow, so I figured they’d be a perfect treat to bring along with us. I wish we could have brought these enchiladas, but sadly, we finished off the final row last night for dinner. I have a feeling this recipe is going to be a staple in the house for years to come.  
So far, plant-based January is off to a great start. These enchiladas are to blame, of course. When it comes to eating a vegan diet, many people fear that the dairy-alternatives won’t taste as good, and I strongly disagree. Don’t get me wrong, I’ve had some weird tasting vegan “cheese,” but I’ve also found two that I’ve fallen in love with. Those are Daiya and Kite Hill. The Daiya cheese tastes the closest to actual cheese shreds, and it melts perfectly when baked. The Kite-Hill cream “cheese” made the insides of these enchiladas creamy and flavorful.

These fajitas only took 45-minutes to make!

Enchiladas are great because you can customize them so many ways by using any kind of tortilla, choose a red or green sauce, adding in any type of vegetable, making it spicy, and customize it with any choice of protein.

I started off by sauteeing the peppers, onions, and steamed sweet potatoes in avocado oil. 
Once the vegetables were sauteed, I added in the Daiya cheese, black beans, garlic powder, onion powder, sea salt, black pepper, cumin, and vegan meat crumbles. 
I love the extra spice, so I added in the spicy green chilies and three tablespoons of chive Kite-Hill. The Kite-Hill cream cheese is the perfect addition to making the filling creamy and mouthwatering.  

Grease a baking dish with cooking spray and heat the oven to 400.

Add about a cup of filling into each tortilla. I used Brown rice tortillas because they are gluten-free. They were a little flaky to work with, but they baked up nicely and took in the moisture from the sauce like regular flour tortillas. Add the red enchilada sauce over the top until they are fully covered. I ended up using two cans. This recipe makes about ten large enchiladas, but you can fill them with more filling if you want to save yourself from baking tow separate pans (*i should have done that)

Top the enchiladas with one cup of Daiya cheddar style cheese shreds.

Bake 15-20 minutes, or until cheese is completely melted.

5 from 2 votes
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Sweet Potato Black Bean Enchiladas (gluten-free & vegan)

Course Main Course
Cuisine Mexican
Prep Time 24 minutes
Cook Time 20 minutes
Total Time 44 minutes
Servings 10 Enchiladas
Author Taralynn McNitt

Ingredients

  • 3 Medium Sweet Potatoes Diced (steamed or microwaved)
  • 1 Medium Yellow Onion Diced
  • 2 Large Bell Peppers Diced
  • 1 Tbsp Avocado Oil
  • 1 1/2 Cups Daiya Cheese Shreds
  • 2 Cups Black Beans
  • 1 1/2 Cup Vegan Meat Crumbles (optional) - I used Gardein
  • 2 Tsps Garlic Powder
  • 2 Tsps Onion Powder
  • 1 1/2 Tablespoons Cumin
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Black Pepper
  • 3 Tbsps Chive Kite-Hill Cream Cheese
  • 4 Oz Green Chilis
  • 10 Large Brown Rice Tortillas
  • 16 Oz Red Enchilada Sauce

Instructions

  1. Sautee the onion, peppers, and sweet potatoes on high with avocado oil. 

  2. Once the vegetables are sauteed, turn the heat to low and mix in the black beans, meat crumbles, Daiya Cheese, garlic powder, onion powder, cumin, sea salt, black pepper, Kite-HIll, and green chilies. 

    Continue to stir on low heat until the cream cheese has melted. 

  3. Grease a baking dish with cooking spray and heat the over to 400 degrees. 

    Fill the tortillas with a heaping cup of the mixture. Roll tight, and add it to the pan. 


  4. Once all of the tortillas have been filled, pour the enchilada sauce over the top. Make sure to cover them the best you can. Top with the remainder of the Daiya cheese. 

  5. Bake for 15-20 minutes, or until the cheese on the top is completely melted and some of the edges have slightly turned golden. 

  6. Slice the enchiladas down the center once they are cool. They are easier to serve that way! 

  7. Top with chopped scallions & enjoy! 

Questions for you!

  1. Green or Red enchilada sauce?
  2. Have you tried a vegan alternative that you were surprised about?
  3. Should I do a vlog + blog for our upcoming trip?

Comments

  • Sara

    Hi! I made these last night for dinner with a friend! I actually made them with regular tortillas, regular cheese/cream cheese, and with soy chorizo. They were absolutely delicious and the leftovers even better! Recommend having avocado and some salsa verde with the dish:)

    Reply to Sara
  • Veronica

    Am looking forward to trying this recipe, Taralynn, it looks very good. Can you explain a bit more what made the tortillas hard to work with? I see that in one of the images the tortilla has a crack in it and I wonder if they were hard to roll once filled? If so, you might consider softening them in water before filling- that’s what my mom used to do with her corn tortillas when making enchiladas, but i’m not familiar enough with this type, so thought i’d ask.

    Reply to Veronica
    • Taralynn McNitt

      The brown rice tortillas were very dry-ish but tasted great once soaked in the enchilada sauce. I LOVE the idea of soaking them in water first! I think that’d be an amazing solution! THANK YOU!

      Reply to Taralynn McNitt
  • Anastasia

    BRB…running to the grocery store ASAP to meal prep these beauties!!!! Can’t wait to make!!!!!

    Reply to Anastasia
  • Emily H

    I’ve gotta say I’m nervous to try the cheese shreds. I normally love your recommendations (kite hill is what dreams are made of) but I tried a Daiya pizza once and thought it was the worst thing I’ve ever tasted haha. The crust was like cardboard to me lol. Enchiladas are a staple in my household though so I definitely need to incorporate sweet potatoes in there!! And I always put some kitehill in there to thicken up the enchilada “stuffing”

    Reply to Emily H
    • Taralynn McNitt

      Hi, Emily!

      We absolutely LOVE the Daiya cheese in our house, but we also love the pizza lol Even Kyle and my dad love it! Maybe trying the cheese out in a recipe like enchiladas will help! I do understand the love/hate with vegan cheese! Everyone was raving about Siete’s Nacho cheese and I was SO excited about it. I took one bite and thought I was eating sour milk. But, YES KITE HILL is amazing!!!!!

      Reply to Taralynn McNitt
  • Caren

    Thank you for sharing these and I look forward to your blogs.

    Reply to Caren
  • Jenna

    These look delicious! I’m totally making these next week. But I will probably use ground turkey. Two questions, 1. Did you cook the sweet potatoes beforehand? 2. What brand is that pan?

    Reply to Jenna
  • Nic

    These look great! What brand of brown rice tortillas did you use?

    Reply to Nic
  • Ashton J

    Green Sauce all the way for me but my husband loves red so sometimes I’ll do green sauce on the inside with the meat and cheese and then top it off with red. I haven’t tried a vegan version but definitely would make these, I love sweet potato’s and black beans. I hope you do a vlog/blog for your trip, I loved the 25 days of Vlogmas! Have a fun weekend getaway!

    Reply to Ashton J
  • Shelby

    Hey Taralynn! I tried subscribing to your blog posts, and it said an email was sent, but it doesn’t seem to be working! I have been following you for a couple of years now, but have never been able to automatically get your latest posts sent directly to my email. Is there anyway I can fix this? Thanks so much! Your blog is amazing xxx

    Reply to Shelby
    • Taralynn McNitt

      Hi, Shelby!

      Where did you sign up at? The Bloglovin?

      I don’t have a newsletter or posts sent to emails as of the past year, but I’ll see if I can make some changes.

      ♥️!!!!!

      Reply to Taralynn McNitt
  • Charmaine Ng | Architecture & Lifestyle Blog

    Mmm, this looks and sounds so good (even though I don’t like cheese)! It’d be perfect for vegans who are cheese lovers! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog

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