Have I told you how much I LOVE Mexican food? I must have mentioned it when I blogged my Spicy Black Bean Vegan Taquitos recipe and my Vegan Crunchwrap Supreme recipe. Mexican food is so versatile and can easily be made vegan with a few swaps. I’m on a huge pinto bean kick lately so I thought I would pair them with creamy baked sweet potato for the ultimate vegan enchilada recipe. Introducing, my Spicy Sweet Potato and Pinto Bean Vegan Enchiladas Recipe!
Where do I even begin with these insanely delicious spicy vegan enchiladas? I’ve been eating leftovers this week and they seem to get better and better with each passing day. For me, it’s all about creating a spicy, savory filling that’s chock full of protein and veggies. I used a container of our Sriracha Cheddar Cheeze Spread to hold everything together and the end result was nothing short of life changing. It added just the right amount of heat. Of course, I had to throw in a chopped jalapeño to bump up the spicy factor, but that’s totally optional.
There’s nothing worse than taking a bubbly dish of spicy vegan enchiladas out of the oven only to have to scrape stuck-on tortilla from the bottom of the pan. You can easily prevent this by pouring a little bit of enchilada sauce in the bottom of the dish and swirling it around before you start placing the enchiladas in.
Drizzle the remaining enchilada sauce over top of the enchiladas and stick the dish in the oven for about 20 minutes. Feel free to get creative with your toppings! I love vegan sour cream and cilantro. You can add sliced avocado or do a little drizzle of avocado salsa, which is what I did. If you want to freeze these vegan enchiladas for a stress-free weeknight dinner, just cover the pan of uncooked enchiladas in foil and freeze. They’ll take longer to bake, but think of it as a completely hands-off meal. Love it!
Ps. Let me know on Instagram if you make this recipe and what you thought of it!
Vegan Enchiladas Recipe
Spicy Sweet Potato and Pinto Bean
Vegan 7-Layer Taco Dip Recipe
Vegan Crunchwrap Supreme Recipe
Vegan Mexican Pinwheels Recipe
Spicy Black Bean Vegan Taquitos Recipe
Ultimate Vegan Nachos Recipe
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups)
- 1 tablespoon olive oil
- Pinch of salt
- Few twists of black pepper
- 1 package Plant Perks Sriracha Cheddar Cheeze Spread
- 1 can pinto beans, drained and rinsed
- 1 4-oz. can diced green chiles
- 1 jalapeño, seeded and chopped (optional)
- ½ lime, juiced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 10 oz. can of enchilada sauce
- 8 tortillas
- Avocado, cilantro, and vegan sour cream (for serving)
- Preheat your oven to 400F degrees. Spill the diced sweet potato onto a large baking sheet and toss with the olive oil, salt, and black pepper. Roast for 20 to 25 minutes, until the sweet potato is very tender and slightly caramelized.
- Meanwhile, mix up the enchilada filling. Combine the Sriracha Cheddar Cheeze Spread, pinto beans, diced green chiles, jalapeno, lime juice, chili powder, cumin, and salt in a large bowl.
- When the sweet potatoes are done roasting, transfer them to the bowl with the filling and stir to combine. Lower the oven temperature to 375F.
- Pour enough enchilada sauce in the bottom of a 9×13 inch baking dish to lightly coat the bottom, about ⅓ cup. Add about a half cup of filling to the center of a tortilla and roll it up, placing it seam-side down in the baking dish. Repeat with the rest of the filling – you should get about 8 enchiladas.
- Pour the remainder of the enchilada sauce over the enchiladas. Bake the enchiladas for 20 minutes, until the sauce around the edges of the dish is bubbly.
- Remove the enchiladas from the oven and top with vegan sour cream, avocado, and chopped cilantro. Enjoy warm!