• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Simple Vegan Recipes » Main dishes

    Black bean sweet potato enchiladas with chipotle cashew cream sauce

    Last Modified: Mar 31, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    image collage showing how to top enchiladas and how they look after baking with and without toppings
    baking pan of black bean sweet potato enchiladas, after baking
    spatula in a serving dish of black bean sweet potato enchiladas
    two rolled up enchiladas on a plate next to the baking pan
    image collage of a black bean sweet potato enchilada with the ingredients in a separate image. Text overlay reads, "Black Bean & Sweet Potato Enchiladas".

    Black bean sweet potato enchiladas topped with creamy, smoky cashew sauce are total healthy comfort food, and they're super simple to make!

    two rolled up enchiladas on a plate next to the baking pan

    Instead of vegan shreds, these black bean sweet potato enchiladas use my chipotle cashew cream sauce as the topping. It's smoky, creamy deliciousness!

    Jump To:
    • Making the filling
    • Making the smoky chipotle cashew cream sauce
    • Putting it all together
    • Storage directions
    • Black bean sweet potato enchiladas recipe

    Making the filling

    I wanted this recipe to be a fast and simple as possible, so the black bean sweet potato filling involves some shortcuts to reduce your total cooking time.

    black beans, sweet potatoes, cashews, sauces, and spices in bowls on a slate table

    First of all, I'm not going to specify how you should cook these sweet potatoes. You can make them in the microwave, boil the cubes on the stovetop, or cook them in the Instant Pot. You can also buy frozen sweet potato and defrost it. Do you.

    You'll be shocked to hear that I used my Instant Pot to make my potato cubes. To do this, peel and cube the sweet potatoes, then add them to the pot with a cup of water. Cook for 5 minutes, then do a quick release.

    image collage showing how to roll the enchiladas and arrange them in the baking pan

    If you want to cook your beans or make your enchilada sauce from scratch, I encourage you to go for it! But in the interest of saving time, this recipe calls for premade versions of both. You do you.

    image collage showing how to top enchiladas and how they look after baking with and without toppings

    I'm using all dried spices for this filling. No mincing, no saute, no oil. Just measure a those flavorful spices right into the bowl with the beans and potatoes, mash them up, and you're ready to roll those tortillas.

    Making the smoky chipotle cashew cream sauce

    There is one place where I didn't use a shortcut, and that's the creamy topping for these enchiladas. Instead of bagged cheese, you top these off with smoky, flavorful chipotle cashew cream sauce.

    measuring cup full of chipotle cashew cream sauce with a spoon in it

    To make the cream sauce, you just need to soak cashews for 10-15 minutes, then drain them. Raw or roasted cashews will work fine. If you're using roasted, just opt for that slightly longer soaking time.

    Toss the soaked, drained cashews into the blender with the rest of the cream sauce ingredients, and blend to creamy perfection.

    Depending on how long your cashews have been in your pantry, how long you soak, and even the humidity in your kitchen, the perfect amount of water you use in this sauce can vary. In the recipe, I start you off with just ¼ cup of water, and then you can add more, if needed, to reach a nice, spreadable consistency.

    If you'd rather not make this cream sauce (or if you can't do cashews), you can use a bag of vegan pepper jack cheese or a cup of your favorite vegan cheese sauce instead. 

    This cream sauce is great on these enchiladas, but I like to make a bigger batch, because it's also lovely on tacos, in burritos, or drizzled onto a burrito bowl!

    spatula in a serving dish of black bean sweet potato enchiladas

    Putting it all together

    Once you've got your filling mashed up and the cream sauce prepared, you're ready to assemble! Start by spreading enchilada sauce over the bottom of your pan.

    Before you start rolling your enchiladas, it's crucial that you warm your tortillas, especially if they're not the most fresh. You can warm them on the stovetop, in the oven, or in the microwave. Here's how.

    Once your tortillas are warmed, arrange a few tablespoons of the black bean sweet potato filling down the middle of a soft corn tortilla, then place the rolled tortilla -- seam side down -- into the pan. Repeat with the remaining tortillas.

    Smother the top of your enchilada casserole in the remaining enchilada sauce, then do the same thing with the chipotle cashew cream sauce. From there, you're ready to bake and serve!

    You can serve these as-is or with your favorite toppings. I like to top them with chopped tomato, green onion, and fresh herbs.

    Storage directions

    You can store leftovers right in the baking pan, if you like. Just cover with foil or, if your pan has one, a lid. They'll keep for three to four days.

    Otherwise, transfer the enchiladas to an airtight container, making sure that the rolls are still seam side down. Cover and store for up to four days in the fridge.

    You can also freeze these for up to 6 months. Thaw them in the fridge overnight or on the counter for a few hours. Then, warm them through in the microwave or in the oven on a lined baking sheet.

    spatula in a serving dish of black bean sweet potato enchiladas

    Black bean sweet potato enchiladas recipe

    Black bean sweet potato enchiladas topped with creamy, smoky cashew sauce are total healthy comfort food, and they're super simple to make!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: black bean sweet potato enchiladas
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 527kcal
    Author: Becky Striepe

    Ingredients

    For the cashew cream sauce

    • 1 cup cashews - soaked in hot water for 10-15 minutes
    • ¼ cup water - NOT the soaking water - you may need up to ½ cup, but start with ¼ cup
    • 2 cloves garlic
    • 2 tablespoons nutritional yeast - optional
    • 1 ½ to 2 teaspoons mild chipotle chili powder - to taste
    • 2 tablespoons lime juice

    For the enchiladas

    • 3 cups peeled, cubed, & cooked sweet potatoes
    • 1 15 ounce can black beans - drained and rinsed
    • 1 tablespoon garlic powder
    • 1 teaspoon ground cumin
    • 2 teaspoons onion powder
    • ½ teaspoon ground coriander
    • 1 10 ounce can red enchilada sauce
    • 10-12 small white corn or flour tortillas - warmed
    • optional garnishes: chopped tomato, green onion, cilantro, jalapeño etc.

    Instructions

    • Preheat the oven to 350F.

    Make the cream sauce

    • Combine all of the cream sauce ingredients in your blender or food processor, and puree until you have a completely smooth, spreadable mixture. You want it thick but not to thick that you damage your tortillas when you spread it over the top of the casserole! If needed, add up to 4 extra tablespoons of water, 1 tablespoon at a time, to reach this consistency.

    Make the enchiladas

    • In a large bowl, combine the sweet potato, black beans, garlic powder, cumin, onion powder, coriander, and 2 tablespoons of the enchilada sauce. Use a fork to mash the ingredients together, mixing well. You want to incorporate the spices, but you don't want to totally mash up all of the beans. Go for an even, chunky mix.
    • In a 9X12" pan, pour about ⅓ of the remaining enchilada sauce, spreading it across the bottom.
    • To make one roll, spoon 2-3 tablespoons of the black bean sweet potato mixture down the middle of a tortilla. Roll the tortilla into a tube, then place the rolled tortilla seam-side-down in the pan in a single layer. Repeat until you've filled up your pan. This usually takes 10-12 tortillas, depending on their size and the size of your pan.
    • Pour the rest of the enchilada sauce over everything, trying to evenly coat your enchiladas. Do the same with the chipotle cashew cream, spreading it to cover everything, then put the pan into the oven.
    • Bake for 30 minutes, and let your enchiladas sit for 5 minutes before serving topped with your garnishes of choice.

    Equipment

    • Blender
    • 9/12" baking pan

    Video

    Notes

    You can use raw or roasted cashews for the sauce. If you use roasted, just go for the longer soaking time.
    If you need tips on warming your tortillas, this article has you covered.
    You can store leftovers right in the baking pan, if you like. Just cover with foil or, if your pan has one, a lid. They'll keep for three to four days. Otherwise, transfer the enchiladas to an airtight container, making sure that the rolls are still seam side down. Cover and store for up to four days in the fridge.

    Nutrition

    Nutrition Facts
    Black bean sweet potato enchiladas recipe
    Amount per Serving
    Calories
    527
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    5
    g
    25
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    9
    g
    Sodium
     
    618
    mg
    26
    %
    Potassium
     
    773
    mg
    22
    %
    Carbohydrates
     
    72
    g
    24
    %
    Fiber
     
    8
    g
    32
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    14163
    IU
    283
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    165
    mg
    17
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan main dishes

    • Vegan Stuffed Shells
    • Easy vegan chorizo
    • Easy Vegan Instant Pot Risotto
    • 20-Minute Creamy Miso Ramen

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Have a question? Tried this recipe? Share your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter