Vegan Black Bean & Sweet Potato Enchiladas

Crunchy tacos and rolled burritos are great anytime Mexican meals. But for a dish that really gets the fiesta started this Cinco de Mayo, entertain with vegan enchiladas. No one will miss the meat with this hearty combination of sweet potatoes, black beans and spinach, simmered in Mexican seasonings before being tucked into sprouted-grain tortillas, topped with salsa and baked to bring out the flavor. Can’t imagine going cheeseless? Sprinkle on some nutritional yeast for a touch of cheddar taste without the dairy or extra fat!

Sweet Potato & Black Bean Enchiladas


Vegan Black Bean & Sweet Potato Enchiladas

Makes 10


10 small sprouted-grain tortillas(or tortillas of choice)
1 medium-sized sweet potato
1 (15 oz.) can black beans, with small amount of juice drained
1-2 tsp. Mexican seasoning
½ tsp. minced garlic
1 cup packed spinach leaves
2 bell peppers, sliced
1 small red onion, sliced
Salt and pepper, to taste
3/4 cup salsa
Nutritional yeast
Coconut oil


1. Preheat oven to 400 degrees F.

2. To soften sweet potato, microwave for 2 minutes; chop into chunks. In medium-sized skillet with a small amount of coconut oil, sauté sweet potatoes for several minutes.

3. Add garlic, onions and peppers. Cook until onions are clear and sweet potatoes until fully softened.

4. Add spinach, black beans and Mexican seasoning; let simmer for several minutes.

5. Spray 2-quart baking dish with non-stick spray. Place ¼ cup of sweet potato mixture into each tortilla; fold over tortillas and arrange in pan with seam side facing down.

6. Top enchiladas with salad and a sprinkling of nutritional yeast. Cover with foil and bake for 20 minutes. Serve with sour cream or Greek yogurt, guacamole or toppings of choice.


About Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutherine University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.

Loading Facebook Comments ...

Leave a Reply