A simple flavorful soup packed with black beans, sweet potatoes and other vegetables. This soup can be made on the stovetop or in the Instant Pot. All you need is one pot and 15 minutes of preparation.

Vegan Black Bean Enchilada Soup [Vegan]






Cooking Time




  • 1 medium yellow onion, diced
  • 1 medium sweet potato or yam, diced
  • 1 red bell pepper, diced
  • 1 19 ounce black beans can, drained and rinsed
  • 1 cup corn
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin, ground
  • 1/2 tablespoon chili powder
  • 1 teaspoon salt (see note)
  • 3-4 cups water or vegetable broth, no added salt (see note)
  • 1 cup kale, chopped

Enchilada Sauce:

  • 2 tablespoons vegan butter or margarine
  • 2 tablespoons flour
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon cumin, ground
  • Pinch of cayenne (optional)
  • 1 cup tomato paste
  • 1 1/2 cup water or vegetable broth, no added salt

Baked Tortilla Strips (optional):

  • 2 12-inch whole wheat tortillas
  • Pinch of salt
  • 1 teaspoon chili powder
  • 1/2 tablespoon olive oil


Stovetop Method:

  1. Start with the enchilada sauce: In a large saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne of using. Cook one minute until fragrant.
  2. Stir in the tomato paste and the broth. Whisk until smooth. The sauce should be thick and smooth within minutes.
  3. Add the remaining ingredients to the saucepan, with the enchilada sauce, except for the kale. Stir all the ingredients together, then bring to a boil. Reduce heat to low-medium and simmer for 25 minutes or until the sweet potatoes are fork tender. The smaller the sweet potatoes are cut, the faster they will cook.
  4. Stir in the chopped kale and cook for another 5 minutes.
  5. Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.

Instant Pot Method:

  1. Start with the enchilada sauce: Set the Instant Pot to Sauté setting for 5 minutes. Ensure your enchilada sauce ingredients are ready, you'll need to work fast. First, melt your butter, then stir in the flour to form a thick paste. Stir in the chili powder, cumin and cayenne if using, cooking for a few seconds.
  2. Stir in your tomato paste and broth. Whisk together until a smooth sauce forms. Turn off the Instant Pot.
  3. Add the remaining ingredients to the Instant Pot, except for the kale. Close and cook under manual or soup mode for 20 minutes. Set the steam release handle to "sealing". When the soup is done cooking, turn off the Instant Pot and release steam.
  4. Stir in the kale, then place the lid back on and let it 'cook' for 5 minutes.
  5. Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.

Baked Tortilla Chips:

  1. Set oven to 400°F. Cut the tortillas in half, then cut each half into long, thin strips. Place them on a baking sheet, then sprinkle with salt and chili powder and drizzle with oil. Toss until evenly coated.
  2. Layer the strips into a single layer on the baking sheet. Cook for 6-8 minutes or until lightly golden and crispy. Keep an eye on them to avoid burning (they can burn quick!). Serve on top of the enchilada soup.


If using low sodium vegetable broth instead of broth with no added salt, reduce the amount of salt added to the recipe. Use 4 cups of water or broth if using the stovetop method and 3 cups if using the Instant Pot. Whole wheat flour is recommended in the enchilada sauce, but all-purpose white flour or gluten-free flour works as well. For a gluten-free soup, use gluten-free tortilla strips and use all-purpose gluten-free flour.


    Nutritional Information

    Per Serving: Calories: 312 | Carbs: 51 g | Fat: 7 g | Protein: 13 g | Sodium: 944 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.