Vegan Enchiladas
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 2 cooked medium sweet potatoes (baked, microwaved, or boiled)
  • 1 can black beans
  • ½ cup frozen corn
  • 1 small onion, diced
  • ½ Fire roasted bell pepper
  • 7-8 tortillas
  • 1 jar enchilada sauce (Trader Joes)
  • ½ cup Vegan Cheese (Trader Joes)
  • Salt
  • Pepper
  • Onion powder
  • Garlic powder
  • Chili powder
  • Smoked paprika
  • Cumin
  • Cilantro to garnish
  1. Preheat oven to 350 degrees
  2. Begin cooking diced onion over medium heat 2-3 min. (no oil needed)
  3. Add frozen corn, once it is defrosted add a drained can of black beans, and diced fire roasted bell pepper, lightly season with pepper, salt, cumin, smoked paprika, chili powder, onion powder, and garlic powder and cook until heated through.
  4. Scoop out the cooked sweet potato and mash it into the mixture until it is all combined.
  5. Lightly spray a casserole or Pyrex dish with cooking spray, lightly coat the bottom with Enchilada sauce and set aside.
  6. On a work surface lay down a tortilla and put filling in, roll, and place fold side down in the baking dish.
  7. Assemble all and place in dish.
  8. Pour the rest of the Enchilada sauce on the top and sprinkle your vegan cheese on top.
  9. Bake 20 minutes or until sauce is bubbling.
  10. Garnish with some fire roasted bell pepper and cilantro.
Recipe by Recipe Righter at