Go Back
–+ servings
enchiladas on a plate.

Roasted Vegetable & Black Bean Enchiladas

These Vegan Roasted Vegetable & Black Bean Enchiladas are sure to impress the whole family! Roasted sweet potato, red bell peppers, and onion are seasoned to perfection and tossed with black beans to create a filling but healthy and flavorful dinner.
5 from 2 votes
Print Pin
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Author: Liv King

Ingredients
 

Roasted Vegetables: 

  • 2 cups Diced Sweet Potatoes
  • 1 cup Diced Mixed Bell Peppers
  • 1 cup Diced Red Onion
  • 1 tablespoon Vegetable Oil
  • ½ teaspoon Salt
  • 1 teaspoon Chili Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Cumin
  • ¼ teaspoon Coriander
  • Pinch of Cayenne
  • Pinch of Black Pepper

Black Bean Enchiladas:

  • Vegan Enchilada Sauce Written recipe + ½.
  • 1 cup Canned Black Beans
  • 12 Corn Tortillas
  • 1 cup Vegan Cheddar Cheese

Toppings:

Instructions

  • Preheat oven to 400F.
  • Dice the sweet potatoes, bell peppers, and red onion. Toss the vegetables in vegetable oil and all the spices and seasonings. 
  • Roast for 30-35 minutes or until the sweet potato is cooked through and starting to brown. 
  • Make the enchilada sauce and set aside. I recommend adjusting the recipe and making 1 + ½ batch for these to make them saucy and more delicious. See above for more information. 
  • Mix the black beans with the roasted sweet potato and vegetables. 
  • Microwave the corn tortillas for a few seconds to soften. This helps them from cracking. 
  • Reduce the oven temperature to 375F and add enchilada sauce to the bottom of a deep baking dish.
  • Coat both sides of the tortilla in enchilada sauce and add a little bit of the filling and roll. Place in a baking dish seam side down. Continue until you have used up all the filling. Should make around 12.
  • Top the enchiladas with the remaining sauce and shredded vegan cheddar cheese or alternatively you can melt the cheese on the stove top with 3-4 tablespoons of plant milk and then drizzle over the top. I recommend this if you want the cheese to appear completely melted. See above for more information. 
  • Bake for 20 minutes. 
  • Top with guacamole, cilantro, lime wedges and anything else you want. Enjoy!

Notes

I recommend wrapping leftover enchiladas in plastic wrap and then reheating in the oven or microwave as needed. 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!