This recipe is quite delicious and since we are partial to any type of Latin American food, it was very popular. These enchiladas are quite simple to make; you can even make the filling ahead of time, as well as the sauce. So when dinner comes around all you have to do is warm the tortillas, stuff and roll them and slather them in sauce. In the oven and voila! Dinner is served.

Sweet Potato Enchiladas [Vegan, Gluten-Free]





  • 2 large sweet potato, peeled-boiled
  • 3/4 cup black beans
  • 1 small onion - minced
  • 1 medium bell pepper - diced small
  • 1 tsp cumin
  • 10 corn tortillas
  • 2 cup tomato sauce
  • 1 jalapeno
  • 1 tsp cumin
  • 1 red pepper


  1. Pre-heat oven to 350F
  2. Boil the sweet potato until tender.
  3. In a large pan, water sauté the onion and pepper until softened, about 5-6 minutes.
  4. Transfer sweet potato and vegetables into a large bowl and mash until well incorporated. Add spices. Warm the tortillas in the oven and then stuff and roll them, about 2-3 tbsp of filling per tortilla.
  5. While the potatoes are boiling, blend the tomatoes or tomato sauce with the rest of the sauce ingredients and simmer until it has reduced to a thick consistency.
  6. Pour some sauce into an oven safe dish to cover the bottom, then add in the enchiladas and then pour the rest over them. Bake for 20-30 minutes.
  7. Enjoy!