Sweet Potato Enchiladas

These easy vegan sweet potato enchiladas combine a spicy, smoky sweet potato and mushroom filling, rolled in corn tortillas, and smothered in enchilada sauce. They’re easy to prepare, budget-friendly, packed with flavor, freezer friendly, plus ready in just 30 minutes!

Simple Crowd-Pleasing Vegan Sweet Potato Enchiladas

If you’re looking for simple, inexpensive, yet truly satisfying, flavor-packed, meat-free meals the entire family will love, Spanish food is one of our go-to’s. With options like black bean tacos, fully-loaded burritos, beany quesadillas, and these tried-and-tested sweet potato enchiladas, you won’t be let down.

These easy vegan enchiladas are simple to prepare, healthy, hearty, comforting, and deliciously satisfying. Even with minimal ingredients, they pack in fiber, antioxidants, and several micronutrients like immune-boosting vitamins A and C. This recipe is also 100% gluten-free, soy-free, oil-free, dairy-free, vegetarian, and vegan.

Even better, they require minimal chopping with easy prep made even easier by the option to use store-bought enchilada sauce. They’re also super customizable, though, both with adapting the filling and the toppings you choose (options listed below).

Once baked, these vegetarian sweet potato enchiladas are tender in the middle, smothered in sauce, and lightly crispy on the edges where the sauce doesn’t meet. You’ll have everyone coming back for seconds! Plus, any leftovers taste even better on day two and freeze well, too!

The Ingredients

Pull together this delicious sweet potato enchilada recipe with just 8 simple and inexpensive, plant-based ingredients—many of which are pantry staples.

• Corn tortillas: We prefer corn tortillas, which are sturdier than wheat tortillas. Use certified gluten-free tortillas if needed.  
• Sweet potato: If you have pre-cooked cubed sweet potato or sweet potato mash, you can skip a few steps in this sweet potato enchiladas recipe. Otherwise, you’ll need raw sweet potatoes. Alternatively, use butternut squash or pumpkin.
• Mushrooms: Use any mushrooms (white, brown, button, etc.). If you aren’t a fan of mushrooms, you could use spinach, kale, corn, onion, or even black beans.
• Green chilies: We use a can of diced green chiles, which are fairly mild, though you can use fresh minced chilies if preferred and adjust the amount to preference. Alternatively, use some chili or cayenne powder.
• Vegetable broth: We’ve kept this recipe oil-free by using vegetable broth (regular or reduced-sodium will work).
• Seasonings: You’ll need a simple combination of garlic powder, smoked paprika, and sea salt/kosher salt.
• Vegan enchilada sauce: You can use homemade or store-bought enchilada sauce – red or green (salsa Verde).

What Else Could I add to Sweet Potato Enchiladas?

• Black beans: Sweet potato and black bean enchiladas are the most popular pairing, perfect for adding extra fiber and protein. You can use home-cooked or canned black beans. Pinto beans also work.
• Refried beans: Use them either within the veggie enchilada recipe or in place of the vegan enchiladas sauce.
• Vegan cheese: Sprinkle some of your favorite shredded vegan cheese or vegan feta cheese in or over these vegan sweet potato enchiladas.
• Cumin: Add some to the sweet potato mixture for a more earthy, savory flavor. You might also like some ground coriander.
• Other vegetables: Add to the veggie mixture with options like sautéed onion, bell pepper, corn, spinach/kale, broccoli, zucchini, cauliflower, etc.
• Rice/ quinoa: Make super hearty plant-based enchiladas with quinoa or brown rice.

How to Make Sweet Potato Enchiladas?

• 1) First, peel and dice the sweet potatoes into small 1-inch pieces.
• 2) Heat the vegetable broth in a large pan over medium heat, then add the sweet potato and garlic powder, stir, and cook until tender.

Alternatively, you could steam or roast the sweet potato (cut potatoes in half and roast for 30-35 minutes at 400F/200C, cut-side-down—then scoop out the flesh) or microwave it as well.  

• 3) Meanwhile, finely slice the mushrooms and cook them in a separate skillet over medium heat to cook off their excess liquid. Then, add 2 tablespoons of the green chilies (or less/more to taste).

• 4) Once the sweet potato has cooked, use a hand blender, potato masher, or fork to mash the potato to your desired consistency. Season to taste.

• 5) Meanwhile, heat the tortillas over an open flame for a few seconds or in a dry skillet for about a minute per side until just warm enough to become flexible.
• 6) To assemble the sweet potato enchiladas, divide the sweet potato and mushroom mixture between the tortillas, roll them, and place them seam-down in a high-sided baking dish.

• 7) Pour the enchilada sauce over the top and bake them in the oven for about 15 minutes.

• 8) Finally, remove the vegan sweet potato enchiladas from the oven, pour over more enchilada sauce, and allow them to rest for 5 minutes before serving. Enjoy!

Vegan Enchilada Toppings

Enjoy this veggie enchilada recipe as-is or with your favorite toppings, like:

• Avocado slices or guacamole
• Avocado crema (to drizzle)
• Vegan sour cream
• Finely chopped onion
• Pico de Gallo or other fresh salsa
• Cilantro or parsley
• Lime wedges
• Hot sauce
• Pickled jalapeños or red onions
• Vegan shredded cheese or vegan feta

We like combining something avocado-based, fresh Pico de Gallo, cilantro, and sometimes crumbled vegan feta or other plant-based shredded cheese.

Top Recipe Tips and Notes

• To save time: Use pre-chopped or even pre-cooked sweet potato.
• Bake seam side down: To ensure they don’t unravel while cooking.
• To avoid soggy enchiladas: Frying the tortillas in a little oil when heating them will create a barrier so the sauce doesn’t soak in as easily.
• To avoid dry enchilada: Spread a layer of sauce beneath the tortillas and optionally over the entire tortilla (inside and out) with sauce. You could also cover the enchiladas with parchment paper while baking.
• If you have leftover fillings: The sweet potato & mushroom fillings work in burritos or burrito bowls, tacos, etc., paired with lettuce, avocado, salsa, corn, beans, etc.

Make Ahead, Storage, And Freezing Instructions

You can prepare the cooked sweet potato and mushroom fillings 2-3 days in advance and store them in separate airtight containers in the fridge.

You can also freeze sweet potato enchiladas. We prefer to do so before baking them, though it can be done after, too. Wrap them individually in plastic wrap, then in a Ziplock/Stasher for up to 2 months. Either cook/reheat them from frozen, adding more baking time, or thaw first.

Once baked, the sauce will cause these plant-based enchiladas to soften over time. However, leftovers will store for about 3-4 days in an airtight container in the fridge.

To reheat the vegan enchiladas, use either a microwave (1-2 minutes) or the oven (about 10-15 minutes at 350F/180C or 25-35 minutes from frozen).

Serving Recommendations

You can enjoy these delicious easy vegan enchiladas either alone or paired with:

• A simple leafy green side salad
• Crunchy slaw
• Texas caviar (avocado corn and bean salad)
• Mexican rice (or low-carb cauliflower rice)
• Cilantro lime rice
• Black bean quinoa salad
• Vegan refried beans or frijoles de olla

More Vegan Mexican Recipes

• Slow cooker jackfruit carnitas
• Vegan pupusas
• Sweet potato burritos
• Roasted veggie tacos
• Kabocha squash enchiladas
• Lentil street tacos
• Breakfast tacos

Photos by Alfonso Revilla