Black Bean & Sweet Potato Enchiladas (Grain-free, Vegan)


Here’s a fun new idea for the next time you’re in the mood for enchiladas.

black pean and sweet potato enchiladas

Rather than using traditional tortillas or a complicated almond flour recipe, these grain-free enchiladas feature thinly sliced zucchini as a quick and easy wrap! Paired with a sweet and spicy filling of black beans and sweet potatoes, and smothered in a rich tomato sauce, they still taste decadent, without burdening your digestive system.

Sweet potatoes are a good source of vitamin C, which can not only help ward off a cold, but also helps with collagen production to maintain skin’s youthful elasticity. They’re also high in vitamin B6, vitamin D and iron, aiding in stress reduction, improved mood and heart health. Black beans are loaded with fiber and antioxidants, which have also been associated with the preservation of cardiovascular health.

Combined with a nutrient-rich tomato sauce, this is a Mexican style meal you can feel good about serving to your friends and family!

Black Bean & Sweet Potato Enchiladas (Grain-free, Vegan)
serves 2-4

Inspired by this recipe

Ingredients:

For the filling:

1 teaspoon coconut oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 1/2 cups chopped sweet potato cubes
1 (15 oz.) can black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt

For the enchilada sauce:

1 1/2 cups strained tomatoes
1/2 cup water
1 clove garlic
1/4 yellow onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt

For the wraps:

1-2 medium zucchini

Directions:

Preheat the oven to 350F and arrange a steam basket into a small saucepan filled with an inch of water on the stove top. Bring the water to a boil, then cover and steam the 1 1/2 cups of sweet potatoes for about 10 minutes, or until fork-tender. Remove from the heat and set aside.

To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion and garlic for about 5 minutes, until tender. Add in the drained black beans, cumin and salt, and saute for another 2 minutes until well mixed. Transfer the steamed sweet potatoes to the pan, and use the back of a spoon or fork to mash all of the filling ingredients together. I prefer a slightly chunky texture to the filling, but you can leave it as smooth or chunky as you like!

making black bean and sweet potato enchilada filling

To prepare the zucchini wrappers, all you need is a good vegetable peeler or a mandoline. (I used this mandoline to create uniform slices.) Carefully slice the zucchini into thin, long slices. You’ll need about 5 slices to create each enchilada wrap, so 20-25 uniform slices should be enough to fill an 8″x8″ glass dish. Once you’ve created enough zucchini slices, arrange 5 of them on a cutting board, slightly overlapping each slice over the other.

assembling black bean and sweet potato enchiladasScoop a generous portion of the enchilada filling along the zucchini slices (as pictured above) then gently roll up the zucchini over the filling to create each enchilada. Repeat the process 3-4 more times, until you have enough rolls to fill your baking dish.

To prepare the enchilada sauce, simply combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust the flavor to taste, if necessary.

Pour a bit of the enchilada sauce into the bottom of your glass baking dish, to prevent sticking. Arrange the enchilada rolls on top of the sauce, then pour the rest of the sauce over the top of the enchiladas.

black bean and sweet potato enchiladas Place in the preheated oven to bake for 30 minutes at 350F.

black bean and sweet potato enchiladas

The finished enchiladas will be tender and piping hot! Serve immediately, with a garnish of diced green onions, if desired.

black bean and sweet potato enchilada on a plate

4.72 from 7 votes
Black Bean & Sweet Potato Enchiladas (Grain-free, Vegan)
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

A grain-free enchilada, loaded with a sweet and spicy black bean and sweet potato filling.

Course: Main Course
Cuisine: Mexican
Keyword: black beans, dairy free, grain free, sweet potatoes, vegan
Servings: 2
Calories: 172 kcal
Author: Megan Gilmore
Ingredients
For the filling:
  • 1 teaspoon coconut oil
  • 1/2 yellow onion , chopped
  • 1 clove garlic , minced
  • 1 1/2 cups chopped sweet potato cubes
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
For the enchilada sauce:
  • 1 1/2 cups strained tomatoes
  • 1/2 cup water
  • 1 clove garlic
  • 1/4 yellow onion
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
For the wraps:
  • 1-2 medium zucchini
Instructions
  1. Preheat the oven to 350F and arrange a steam basket into a small saucepan filled with an inch of water on the stove top. Bring the water to a boil, then cover and steam the 1 1/2 cups of sweet potatoes for about 10 minutes, or until fork-tender. Remove from the heat and set aside.
  2. To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion and garlic for about 5 minutes, until tender. Add in the drained black beans, cumin and salt, and saute for another 2 minutes until well mixed. Transfer the steamed sweet potatoes to the pan, and use the back of a spoon or fork to mash all of the filling ingredients together. I prefer a slightly chunky texture to the filling, but you can leave it as smooth or chunky as you like!
  3. To prepare the zucchini wrappers, all you need is a good vegetable peeler or a mandoline. (I used a mandoline to create uniform slices.) Carefully slice the zucchini into thin, long slices. You'll need about 5 slices to create each enchilada wrap, so 20-25 uniform slices should be enough to fill an 8"x8" glass dish. Once you've created enough zucchini slices, arrange 5 of them on a cutting board, slightly overlapping each slice over the other.
  4. Scoop a generous portion of the enchilada filling along the zucchini slices (as pictured above) then gently roll up the zucchini over the filling to create each enchilada. Repeat the process 3-4 more times, until you have enough rolls to fill your baking dish.
  5. To prepare the enchilada sauce, simply combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust the flavor to taste, if necessary.
  6. Pour a bit of the enchilada sauce into the bottom of your glass baking dish, to prevent sticking. Arrange the enchilada rolls on top of the sauce, then pour the rest of the sauce over the top of the enchiladas.
  7. Place in the preheated oven to bake for 30 minutes at 350F.
  8. The finished enchiladas will be tender and piping hot! Serve immediately, with a garnish of diced green onions, if desired.
Per Serving: Calories: 172, Fat: 3g, Carbohydrates: 34g, Fiber: 6g, Protein: 4g

Enjoy!

Reader Feedback: Are you a fan of enchiladas? Any other grain-free wrap ideas?

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Comments

Rena

This looks amazing! I made a lasagna using zucchini instead of the noodles but for some reason the whole lasagna became very watery. I plan to try this. Does the zucchini get soft?
Also, check out my blog I just started!

    Megan

    The zucchini does get soft, but the dish isn’t watery thanks to the starch content of the filling.

      Rena

      Ok I need to make this next week! Can you suggest different filling ideas? maybe something instead of the sweet potatoes?

        Aurelia

        I used potatoes with kale & garlic, wrapped in organic corn tortillas, topped with tomato sauce I made from scratch. It was my first attempt at enchiladas, ever, and I was very pleased!

    liz

    I loved this dish and so did my daughter who does not like sweet potato, but to my shock ate it and thought it was delicious. Also, I cooked this meal lasagna style.

Izabela (yoginiselfportrayal.wordpress.com)

Oh, It’s exactly what I was craving this weekend. Can’t wait to try it, Thank you for sharing Megan.

Rande McDaniel @ The Vegetable Centric Kitchen

That is really, really brilliant, a great dinner party idea!

Jennifer

I have to say… I would never of thought to use zucchini to make the ‘tortilla shells’. Great idea and I’ll definitely share this with clients!

Cassidy

Oooh, how did you know I’ve been craving enchiladas? Totes making this for dinner. Thanks! 😀

    Cassidy

    I had to come back and tell you how yummy these enchiladas were. :3 They really hit the spot. You’re *amazing*. <3

sam

I love coconut wrap it is made from young coconut,it can be eaten alone so good.
I know you big fan Natalia Rose, she does not advice legume at all. What is your approach? I do understand of misscombining meal cause of pregnancy…. I love black beans and lentils too, but has not eating for a long long time. I guess I will start to eat them again:-)

Bronwyn

Oh, heck yes! Though I think I will add a bit of goat cheddar to the top…yum!

Anna

Yum! I used to make enchiladas all the time but have had to eliminate dairy and grains recently. You have no idea how excited I am to try this!

Rachelle

I made something very similar last week and stuffed the filling into long sweet peppers. I’ll have to try the zucchini! Also, to make it simpler, you could simply hollow out a zucchini and stuff the filling in one side… Yum, endless possibilities! 🙂

Beck

Wow im making vegan enchiladas tomorrow and was coming to look for that cheese dipping sauce on your site! I was going to put that on top of the enchiladas! How do you think that would work out?
These look so yummy

Lori @ www.ffglobetrotter.com

I love enchiladas and never thought of doing a zucchini wrap instead of tortilla. I love this idea and have to try this! 🙂

Brenda@SugarFreeMom

Super creative! And it looks as thought the zucchini gets nice and soft when baked, LUSCIOUS!

Noel

Do you peel the sweet potatoes?

    Megan

    I did not, but you can if you want to!

Connie

This was delicious!! I used white flesh japanese sweet potato but I imagine the traditional orange flesh would taste good too. The tomato sauce was also yummy but I think next time I might saute the onion before I throw it in the blender in order to cut down on the spice.

chelsea

loved this. I added kale and baby spinach to the mix. it was phenomenal. can’t wait to have the leftovers tonight. Another great recipe, and amazingly versatile.

Noel

I made this last night it was awesome. Next time I am going to add some kind of cashew cheese. Thank you for all the pictures with your recipes they help out a lot.

KSS

If you salt your zucchini slices and let them rest for a bit, the salt will pull out a lot of the moisture. Just slice, salt, and wait… you can then rinse them and pat dry… it will make a huge difference.

Missy

Do you leave the skin on the sweet potatoes?

    Megan

    Yes, I did! I love the texture and added nutrition, but you can remove them if you prefer.

Beatriz

i made this for dinner tonight for my family and it was a success!!! i am a vegan but my parents and my brother aren’t so i made a few enchiladas with meat and cheese for them bc they asked for it hahah but i was very pleased with the vegan alternative. the zucchini being used for the outer later was a great idea! i am now thinking about the endless variations i can make on this recipe! thank u for the amazing dish idea ;]

Autumn

Mmmm I just prepped these for dinner tonight: so fast and smells delicious! But I found it reallllllly difficult to roll up the zucchinis… 🙁 I had to use tooth picks to keep them together. I will have to invest in a mandolin! Oh well, they will still taste great either way. Thanks for sharing this recipe.

Rena

I made these last night. The zucchinis I bought were small so it was hard to roll up, but I did get a few nice ones. I didn’t taste it till today and it was so delicious!!! Will forsure make these again, thanks!!

Rena

Do you think these will freeze well? I was thinking to make a lot and freeze so I don’t need to spend a while making them often.

Angela

I am not eating nightshades right now. Do you think butternut squash would be an ok replacement for the strained tomatoes?

Brittany

Get out of here, you just became my favorite person. I can’t rate yet because I haven’t tried it, but it’s on the menu this weekend.

Lynn

I made this recipe tonight for supper. My husband, who is usually a picky eater when it comes to healthy food, loved it. He even went for seconds. The first few slices of zucchini were too thick, so I learnt to slice them thinner. It was better, but still a bit hard to roll. The only difference, is I put leftover ground pork in their filling (I did my two enchiladas, then I added the already cooked ground pork in the leftover filling). It tasted really good and is a recipe that I will do again. The only wish from my husband was too have more sauce…so I will keep it in thoughts for next time. Thank you!

J

Oh my gosh….this was nothing short of FANTASTIC. The sweet potato filling is scrumptious! I made this lasagna style…I only had one zucchini so I only made a bottom layer of “noodles”. Then I topped it with the filling and rest of the sauce and sprinkled some cheese on it…not too much…just enough to make me want to devour the entire thing in one sitting….don’t worry! I only at about half 🙂

James NYC

First off, thank you for all your dishes! Next I need to say I am at lunch and finishing my second potion (when foods this good I don’t call it left overs) of these yummy enchiladas! I hardly could wait to go to lunch to have them! I went a bit hot side adding a bit of Thai hot sauce in the tomato topping otherwise stuck to your recipe…..yum yum yum! Last night I had to remind myself there was not ground meat in them! Thank you again I have told coworkers and friends to look you up! Your a rock star in my eyes!

Michelle

Just made these tonight and they were delicious!! Great recipe 🙂 just wondering about the nutritional info for this mean…Is there somewhere I can find it?
Thanks again for an awesome meal idea!!
Michelle

jamie

very comforting dish. great recipe!

Rose Ann

i tried these and my husband and I loved them. I roasted the sweet potatoes. Will do this again. Thanks!!!

Jaime

I have made these several times and they are just perfect! I now double the batch. 🙂

Brittany

Would I be able to make this with another bean besides black?

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