Delicious Sweet Potato Enchiladas with a smoky chipotle pinto-bean and vegetable filling, finished with a creamy sweet potato “cheese” sauce. This hearty, plant-based main is perfect for Taco Tuesday, Sunday supper, or any time you want comforting, flavorful food.
This recipe first appeared on May 24, 2016 and was updated with new details and photos on August 31, 2025.
Enchiladas are a reliable, crowd-pleasing dish—great for gatherings, quick weeknight dinners, or when you want something cozy and satisfying. These sweet potato enchiladas are one of my favorite vegan variations. They combine pinto beans, spinach, and corn with smoky chipotles, then get coated in a rich, velvety sweet potato sauce that adds a subtle sweetness and lush texture.
Ingredients
Gather the following for the enchiladas and sauce:
Aromatics: Red onion and fresh garlic (bottled minced garlic can work, but fresh gives better flavor).
Spices: Ground cumin, chili powder, onion powder, garlic powder, and sea salt.
Oil: A neutral oil such as avocado, grapeseed, or canola, or use vegan butter.
Pinto beans: Canned (drained) or home-cooked pinto beans for texture and protein. You can swap black beans, cranberry beans, or chickpeas.
Chipotle peppers in adobo: Smoked, ripe jalapeños that give a smoky heat. Use the adobo sauce for added flavor. Omit for no heat.
Vegetables: Corn and spinach add sweetness, texture, and color.
Steamed sweet potato: Provides the base for the sauce. Baked sweet potato puree works too for a deeper caramelized flavor.
Nutritional yeast: Adds savory, cheesy notes—use fresh-tasting yeast for the best result (1 cup).
Non-dairy milk: Unsweetened soy, oat, or almond milk.
Arrowroot powder (or cornstarch): Thickens the sauce to a spreadable consistency.
Corn tortillas: Warmed so they roll without cracking. Wheat or grain-free tortillas can be used as alternatives.
Flavor enhancers: Tomato paste for the filling, Dijon mustard and apple cider vinegar for brightness in the sauce.
How to Make Sweet Potato Enchiladas
The process has three parts: make the filling, simmer and blend the sweet potato sauce, then assemble and bake until bubbly.
Make the Veggie and Chipotle Enchilada Filling
- Sauté aromatics: Heat 1–2 tablespoons oil in a skillet over medium-high heat. Add diced red onion and minced garlic and cook 5–6 minutes until softened. Stir in ground cumin and chili powder and toast for about 30 seconds.
- Add vegetables: Mix in drained corn, pinto beans, tomato paste, chopped chipotle peppers, and spinach. Add a splash of water to deglaze if needed. Bring to a simmer and cook 5–10 minutes until the greens are tender. Remove from heat and set aside.
Simmer the Sweet Potato Enchilada Sauce
- Make slurry: Whisk arrowroot (or cornstarch) with 1/3 cup of the non-dairy milk until smooth and set aside.
- Cook base: In a saucepan combine the remaining 2/3 cup milk, Dijon mustard, onion powder, garlic powder, apple cider vinegar, nutritional yeast, and salt. Bring to a simmer for one minute.
- Thicken: Reduce heat to low and whisk in the arrowroot mixture. Cook, whisking frequently, for about 3 minutes until the sauce thickens.
- Blend: Transfer the hot sauce to a blender, add the steamed sweet potato flesh, and blend until completely smooth. Remove the blender vent and cover with a towel to release steam safely. Add an extra chipotle or two if you want more smoke and heat.
Assemble the Enchiladas and Bake
- Fill: Preheat oven to 375°F. Grease an 8×13-inch baking dish or cast-iron skillet. Warm tortillas so they’re pliable. Spoon about 1/2 to 1 cup of the filling into each tortilla, roll, and place seam-side down in the dish.
- Top and bake: Pour the sweet potato sauce over the rolled enchiladas, spreading to cover. Bake uncovered for 20 minutes or until heated through and bubbling at the edges.
- Serve: Garnish with chopped cilantro and serve hot. Quick pickled onions, avocado, or vegan sour cream are nice finishing touches if desired.
Recipe Tips
- Blend safely: Hot liquids build pressure in a blender. Remove the vent, cover the opening with a towel, and blend slowly to avoid splatters.
- Don’t overstuff: Keep filling amounts consistent (about 1/2–1 cup depending on tortilla size) so rolls stay intact and heat evenly.
- Place seam-side down: This helps keep the enchiladas sealed while baking.
- Finish with fresh toppings: Add cilantro, lime, pickled onions, or avocado after baking to brighten flavors.
Recipe Variations
This recipe is flexible—swap ingredients to fit seasons or preferences:
- Extra heat: Blend more chipotles into the sauce.
- Use squash: Substitute roasted butternut squash for sweet potato.
- Milder peppers: Use roasted poblano peppers instead of chipotles for less spice.
- Different beans: Black beans, kidney beans, or chickpeas all work well.
- Veggie swaps: Add bell peppers, kale, zucchini, or tomatoes.
- Add tofu: Sauté extra-firm tofu cubes with the aromatics for extra protein.
Storage Directions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Cool to room temperature, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Microwave single servings for 1–2 minutes on gentle power. For multiple servings, reheat covered in a 350°F oven for 15–20 minutes or until warmed through.
Frequently Asked Questions
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if baking from cold.
Warm tortillas briefly in a skillet or microwave, and keep them wrapped in a kitchen towel or damp paper towel while filling to keep them pliable.
Yes—100% canned sweet potato puree works in a pinch, though fresh steamed or baked sweet potato offers better flavor and texture.
More Vegan Mexican-Inspired Recipes
- Vegan Nachos
- Tempeh Tacos
- Lentil Taco Meat
- Sofritas
- Chipotle Burrito Bowls
- Vegan Breakfast Enchiladas
Sweet Potato Enchiladas
Equipment
- blender
Ingredients
Veggie and Chipotle Enchilada Filling
- 1 tbsp avocado oil (or extra virgin olive oil)
- 1 red onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 (15 oz) can corn, drained (or ~2 cups frozen)
- 1 (15 oz) can pinto beans, drained (or ~2 cups cooked)
- 1 tbsp tomato paste
- 2–3 chipotle peppers in adobo, chopped
- 2–3 cups baby spinach, loosely packed
- 3/4 tsp sea salt, plus more to taste
Sweet Potato Cheese Sauce
- 2 tbsp arrowroot powder (or cornstarch)
- 1 cup unsweetened plain non-dairy milk (soy recommended)
- 2 tsp smooth Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp apple cider vinegar
- 1 cup nutritional yeast
- 1 1/2 tsp sea salt
- 1 cup sweet potato puree (flesh from one steamed sweet potato)
- 6–8 10-inch corn tortillas, warmed
- 1/2 cup chopped cilantro for garnish
- Quick pickled onions (optional)
Instructions
Veggie and Chipotle Enchilada Filling
- Heat oil in a skillet over medium-high heat. Add onions and garlic; sauté about 5 minutes until tender.
- Add cumin and chili powder; toast for about 30 seconds.
- Stir in corn, pinto beans, tomato paste, chipotles, spinach, and salt. Add 1/4 cup water to deglaze if needed. Simmer 5–8 minutes until spinach is tender. Remove from heat.
Sweet Potato Enchilada Sauce
- Whisk arrowroot with 1/3 cup of the milk until smooth; set aside.
- In a saucepan combine remaining 2/3 cup milk, Dijon, onion powder, garlic powder, vinegar, nutritional yeast, and salt. Bring to a simmer for 1 minute.
- Reduce heat to low and whisk in the arrowroot mixture. Cook, whisking frequently, until thickened, about 3 minutes.
- Carefully transfer the sauce to a blender with the steamed sweet potato. Remove the blender vent, cover with a towel, and blend until smooth. Add extra chipotle for more heat if desired.
Assemble and Bake
- Preheat oven to 375°F. Grease an 8×13-inch baking dish or cast-iron skillet.
- Fill each warmed tortilla with about 1/2–1 cup filling, roll, and place seam-side down in the dish.
- Pour the sweet potato sauce over the enchiladas. Bake uncovered for 20 minutes or until heated through and bubbling.
- Sprinkle with chopped cilantro and serve hot with pickled onions or other toppings if desired.
Notes
- Refrigerate leftovers in an airtight container up to 5 days.
- Freeze cooled enchiladas in a freezer-safe container up to 3 months; thaw overnight before reheating.
- Reheat single servings in the microwave for 1–2 minutes on gentle power; reheat multiple servings covered in a 350°F oven 15–20 minutes until warmed through.
Recipe Pro-Tips
- Blend hot sauce carefully—vent the blender and cover to avoid splatters.
- Keep filling amounts consistent to make rolling and baking even.
- Garnish after baking to preserve fresh flavors from herbs and toppings.