Sweet Potato and Black Bean Enchiladas are dairy-free, vegan, and can be made gluten-free. They make for an easy weeknight dinner!

One of my favorite food combos is sweet potatoes with black beans. They just go together so perfectly! If you're a longtime reader around here, you know I'm always looking for any excuse to eat sweet potatoes.

This fun twist on enchiladas would be perfect for Meatless Monday or Taco Tuesday! Although, I won't tell if you give it a go any other day of the week. When I made these the first time, we ate them on repeat throughout the week!

When I make this recipe, I use two baking dishes. One for me and one for my husband. I cover my enchiladas in vegan (dairy-free) cheese and my husband gets the real deal. If you have food allergies in your family or deal with picky eaters, you may want to do the same!

A lot of our meals are actually made or finished separately because I enjoy sprinkling on nutritional yeast on top or adding something "special" into mine. Can you relate?

As this is the first post of 2019, I want to wish you a very happy new year and thank you for visiting my blog! Let me know in the comments if you give this a try. Enjoy!

Sweet Potato and Black Bean Enchiladas

5 from 7 votes

Sweet Potato and Black Bean Enchiladas are dairy-free, vegan, and can be made gluten-free. They make for an easy weeknight dinner!

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Ingredients

2 sweet potatoes roughly chopped
1 red onion diced
1 jalapeño diced
1 15-ounce can black beans drained and rinsed
½ tablespoon cumin
½ tablespoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
Bag of tortillas flour, corn, or gluten-free
2 cups enchilada sauce divided
Dairy-free cheese
Avocado

Instructions

Preheat oven to 350°F and prepare a 9x13 baking dish.
Place chopped sweet potatoes into a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. As the sweet potatoes cook, sauté the red onion and jalapeño in a small skillet.
Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.
Pour one cup enchilada sauce on the bottom of the baking dish. Heat up each of the tortillas, so they are easier to work with.
To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.
Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.
Bake for 25 minutes then serve warm, topped with avocado.

Jenna Urben