These Vegan Sweet Potato Black Bean Enchiladas are so deliciously amazing we can’t get enough of them! They’re sweet, spicy, savory and oh so flavorful!
If you’ve ever cooked your own enchiladas, especially without deep frying the tortillas in oil, you’ll be able to sympathize with us on how challenging it is to get them to look pretty. We had to cook this recipe 3 times to not only perfect the ingredients, but to get the pictures to come out well enough to post on our website.
But it was SOOOO worth it!
The trick was to steam the tortillas in a steamer pot for about 1o to 15 seconds before assembling them. Kind of like how they do it at Chipotle. That made the tortillas very soft and pliable. We also used Mi Rancho Organic Corn Tortillas with Guar Gum, which also helped hold them together through the steaming and assembly process.
We actually took these photos before we baked them, though. So yours might not look the same when they come out of the oven. You can see in the prep photo below what they look like in the casserole dish fresh from the oven.
These Sweet Potato Black Bean Enchiladas pair well with a little shredded lettuce salad on the side, along with some Corn Tortilla Corn Chips and some of my Grandpa’s Dipping Hot Sauce. We used grandpa’s hot sauce in our enchiladas, too. If you plan to do the same, be sure to make it ahead of time.