My mom is the best cook I know. She makes food from the heart. You know, food with flavors that speak to your soul from the very first bite. She’s innovative, creative and never afraid to dream up something delicious.
Every other day I get a text from her with a photo of what she made that day. From granola bread (OMG!) and coconut milk wild rice soup to veggie packed mini meatloaves and pesto baked ziti, she’s always thinking up something new.
My mom has been an outstanding cook for as long as I can remember and my favorite recipe she makes (and also my favorite comfort food) is stacked enchiladas. Think generous amount of cheese, pulled chicken, creamy homemade refried beans, cilantro, tortillas, corn and anything else she can dream up all layered in a pan and baked until melty and golden.
Ingredients in sweet potato black bean enchiladas
Just the other day I was thinking to myself about how much I miss enchiladas in my life. So what did I do? Whipped up a batch of crazy good vegetarian enchiladas. Here’s what you’ll need to make them:
- Sweet potatoes: tender roasted sweet potato truly make these enchiladas one of a kind. They’re packed with fiber to keep you full and satisfied.
- Delicious spices: you’ll roast your sweet potatoes with chili powder, cumin, garlic powder, salt & pepper
- Black beans: beans give the vegetarian enchiladas a delicious boost of protein and fiber
- Corn: fresh or frozen will work perfectly
- Shredded Mexican cheese blend: I love a good enchilada with layers of cheese in every bite. Feel free to use a dairy free cheese or omit if you’re vegan or dairy free.
- Corn tortillas: corn tortillas keep this recipe gluten free, however you can feel free to use flour tortillas if you’d like. Soft corn or flour tortillas will hold together better so be sure to look for those.
- For your homemade enchilada sauce: olive oil, onion, garlic, chili powder, cumin, dried oregano, salt, tomato sauce, tomato paste, water and apple cider vinegar.
- For the avocado lime crema: plain greek yogurt, avocado, fresh lime juice, cilantro, salt. Feel free to use a dairy free greek yogurt to make these vegan and dairy free as well (just remember to omit the cheese and/or use a dairy free brand as well!)
How to make homemade enchilada sauce
These vegetarian enchiladas are extra special because they use my delicious, homemade enchilada sauce recipe. It’s easy and perfect for using in tons of different recipes.
- Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
- Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
- Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
Tips for preparing enchiladas
- Warm your tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable.
- Fill them with just about 1/3 cup of the sweet potato black bean mixture so that they stay together and don’t burst at the seams.
- Remember to place them seam-side down so that the filling stays inside.
- Arrange them tightly next to each other in your pan to help them stay together.
How to add more protein to these enchiladas
If you want you can easily add addition protein to this recipe. I recommend 2 cups of shredded chicken breast. Feel free to mix it right in with the sweet potato & black beans! You might need a bigger pan, or two smaller pans as you’ll likely have a bit of extra filling.
Make them ahead of time
These vegetarian black bean enchiladas can be made one day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them. Easy!
How to freeze these enchiladas
Another thing I absolutely love about this meal is that these enchiladas are freezer friendly! There are two methods to freezing enchiladas:
- Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
- Freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
To say these are good is an understatement. They aren’t great either. They are incredible!
Incredible for so many reasons — from the homemade, easy to make enchilada sauce to the savory sweet potatoes, black beans and corn nestled in a corn tortilla with just the right amount of cheese. Oh and to top it all off, we’ve got a fancy avocado lime crema that’s easily whipped up in no time at all. I hope you LOVE these as much as we do.
If you like this recipe you might also like
Chipotle Black Bean Roasted Veggie Enchilada Casserole
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
Thai Peanut Coconut Cauliflower Chickpea Curry
Butternut Squash and Black Bean Enchilada Skillet
I hope you love this recipe as much as we do. It’s great for parties and football season too. If you make it, be sure to tag #ambitiouskitchen on Instagram and/or leave a comment and rate the recipe below!
Sweet Potato Black Bean Enchiladas with Avocado Lime Crema
These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you'll ever eat. They're packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
- 2 medium sweet potatoes, diced into 1/2 inch cubes
- 1 tablespoon olive oil
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup fresh or frozen corn
- 1 1/2 cups shredded Mexican cheese blend
- 8 soft corn tortillas*
- For the enchilada sauce:
- 2 teaspoons olive oil
- 1 small white onion, finely minced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- For the avocado lime crema:
- 1/4 cup nonfat plain greek yogurt
- 1/2 ripe avocado
- 1 lime, juiced
- 1/4 cup cilantro
- 1/8 teaspoon salt
- Garnish: chopped cilantro
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce.
Spray a 9x11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan.
Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.
*Feel free to use flour tortillas if you prefer. Recipe is gluten free if you use gluten free corn tortillas.
Enchiladas can be made a day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them.
See the full post for tips & freezing instructions!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
I can’t wait to make these!!!
Can you put up the nutrition info?
What do you I se to calculate the nutritional data? I copied the recipe into my fitness pal and the data is extremely higher.
Also I tried giving this five stars from my phone but it defaults at three. I think this is an amazing recipe and I’ll never crave regular enchiladas again.
I use Spark Recipes. It’s really about which brands you use and making sure that they are correctly chosen from My Fitness Pal. Anyone can put in serving sizes in there. I’m pretty sure this is correct. The big difference maker is going to be which tortillas you end up using!
Looks yummy…..pinned!! Agree with Staci…..any nutrition info?
sorry, I’ve been slacking lately. Updated!
I LOVE enchiladas. These look great! Love the homemade sauce recipe. The canned stuff always taste floury and processed to me. I have all these ingredients at home I think I know what I’m doing this weekend.
It’s hard being away from family. We currently live in a different country. But my mom always makes up for the distance by making all my favorite goodies whenever we come for a visit.
Question: do you think I could substitute sweet potato for squash? I have one sitting around and love avoiding grocery stores on the weekend.
These look SO DAMN GOOD! And the fact that they are mom-inspired, love!
Awww. Thanks Bbay Girl! I am making a batch of these loveliness tonight for grandma. Tanto Amore!
These enchiladas look like they could become a favorite of mine…I would LOVE the nutritional info!
Sound and looks sooo good!
I made these last night for the family. Everyone loved them!
Made these tonight! The best new recipe I’ve tried this year. I substituted about 1/3 the regular chili powder with chipotle chili powder for some extra kick and smokiness. Even my carnivore boyfriend couldn’t believe they were vegetarian!
Awww that makes me so happy!!
Made these for dinner tonight and my corn tortillas kept falling apart as I tried to roll them, so instead I turned them into a sweet potato black bean enchilada casserole 🙂 I layered the mixture with tortillas, sauce and 2% Mexican cheese. They were delish and loved the avocado crema with it!
Sometimes that happens with corn tortillas! Here’s a tip: Dip them in water or enchilada sauce before rolling. Love that you did a stacked version though! <3
I did it casserole-style, too! It came out great! My toddlers even ate it!
Made these last night. Delicious. My only comment would be if you can use flour tortillas use them. I tried first with corn, but couldn’t get the mixture to really fit and as soon as I wrapped up the corn tortillas broke and all the mixture fell out. Flour tortillas to the rescue. End result received rave reviews!
Omg! Made these tonight and they were delicious. I didn’t have sweet potatoes so substituted leftover Brown rice and added jalapeño for more heat.This will stay in rotation and the avocado lime creme was so good. I’m thinking of other things to put it on.
Making these for dinner tonight and every time I roll a corn toritilla it cracks! What am I doing wrong? Should I heat them first?
Mine cracked too. There must be a secret.
These were fabulous!!!! 😀
I made these for dinner, following the exact recipe. I love enchiladas but I’ve never made them before so I wasn’t sure how they would come out. This is not an overstatement– they were the best enchiladas ever!
I made these last night and my entire family loved them. These enchiladas are the only sweet potato recipe I can get my boyfriend to eat!! The recipe was easy to follow and the results were amazing. I will be making these again!!
Have you tried freezing these?
I haven’t! But I’m sure it would work well without the avocado lime crema!
Yum! What size tortillas do you suggest using?
I made these last night for my family, but the enchilada sauce came out tasting more like spaghetti or pizza sauce. 😞 Needless to say, my family was not impressed, but they do love so many of your other recipes.
Sorry to hear that, I make this all the time and the sauce is made with chili powder and cumin so not sure how it would end up tasting like spaghetti sauce, since those aren’t italian ingredients! This is actually one of my more popular recipes, so I’m surprised your family didn’t like it!
I once turned one of your delicious Mexican recipes into something barely passible by using marinara sauce (what I generally thought of as tomato sauce) instead of actual tomato sauce, which it turns out is next to the tomato paste, not by the spaghetti sauce. Lesson learned. I made these delicious enchiladas tonight and they are easily on my repeat list–so, so, so good! The avacado sauce is amazing!!
Made these for lunch much today and the enchilada sauce is amazing! Thanks for the recipe
I’m so glad you enjoyed!
These were, for sure, the best enchiladas I’ve ever made. For some reason they turned out so spicy, though, that I had to really lay on the avocado crema to cut it. I almost NEVER have food too spicy to thoroughly enjoy, so I wonder if I just mixed up my chili powders, or if it’s really that spicy?
Love them! Hmmm, they’re usually not super spicy when I make them. I would double-check the amounts of the spices you used!
Absolutely loved this reci! The sauce was fantastic. We also enjoyed the cream sauce (which we usually skip). Prepared a mixture of roasted butternut squash, roasted sweet potatoes, roasted zucchini and roasted onion to fill the tortillas. Yum! I used about half of the cheese for the total recipe. We are making this again!
Amazing! It’s one of my go-to’s, too 🙂
Ok, these enchiladas are seriously the best!! Soo good. I used to make chicken enchiladas regularly but after leaning towards a more plant based diet (but still enjoying cheese), I found these recipe and am now hooked! Even my husband who was quite the carnivore loves these more then my chicken enchiladas!
I’m so glad you love these ones! They are such a great vegetarian meal that meat-eaters can love too 🙂
I made these for dinner tonight and they were so good! Loved the sweet potatoes. Thanks for sharing!
So great to hear! Yes – the sweet potatoes make these super delicious and filling 🙂
Unfortunately I have a husband doesn’t like sweet potatoes. Is there another root vegetable that I could possibly substitute?
You could try using butternut squash!
I’ve made these once before and loved them- but I am curious about making them a day ahead of time as you mention. I just wanted to clarify the directions– you bake them for 20-25 the night before and then again before you serve for 10-15? Or, do you just assemble them, put in fridge, and bake for 10-15 once ready to serve.
These were tasty! However, I would recommend a quick dip in warm enchilada sauce for corn tortillas before filling and rolling. Ours were fresh, but they broke when I tried to roll them.
Great tip! And yes – if my corn tortillas are breaking a bit I usually heat them in the microwave with a paper towel 🙂
I have to force myself not to make these too often so that i dont ruin them for myself. These are so amazingly good! I have friends who are lactose intolerant and vegan, so I just substituted the cheese and yogurt with vegan alternatives. They still come out tasting amazing and my friends loved them too!!
These are definitely my favorite vegetarian enchilada! So happy you and your friends love them too 🙂
If I want to prepare this the night before but bake the next day, Can I assemble with the sauce the night before as well or will that make the tortillas too soggy?t
Yes I think it would be fine and delicious either way.
Can’t wait to try these out. The 15 minute prep time sounds low though. Maybe I’m just slow in the kitchen 🙂
They’re delicious! Everyone’s chopping and assembling speeds are different 🙂 but the total time should be pretty much the same!
Made these tonight and they were delicious!!! So easy, and perfect for a cold, rainy night. YAY!!!
Absolutely! So happy you liked them.
two questions. Can you use Passata sauce instead of tomato sauce and would I need to add anything else.
What size tortilla’s are you using 8″ or 10″
No, you should not use pasta sauce in this recipe. This recipe calls for small corn tortillas, which are usually 6 inches.
Wow these really are amazing!! Tried them yesterday and they were a hit with all the family.. Thanks for sharing!! 🙂
So happy to hear that! Perfect family dinner 🙂
These are amazing. My first enchilada recipe, and I found it relatively easy! I always try to make sure I have the ingredients on hand to make these whenever I’m in the mood :). I like to add ground beef, so that I usually end up getting a few extra enchiladas out of it for leftovers. The yogurt sauce is delicious too!
Perfect! Such a great, go-to dinner 🙂
So, so good!
One of my favs! Glad you enjoyed.
This looks great! I just wanted a clarification on one of your ingredients; is it really chili powder (ends with an “i”), which is a blend of spices, or should it be chile powder (ends with an “e”), which is purely ground red chile peppers? These ingredients are often confused because of their similar spelling, but they are not really interchangeable. Here in New Mexico we use chile powder to make enchilada sauce, so I just wanted to make sure I use the correct powder in your recipe. Thanks.
It is chili powder (with an “i”) – the blend of spices 🙂 Let me know how you like these!
My favorite vegetarian enchiladas ever!
Delish but not sure what type of chilli powder you use! Ours is super hot – 2.5teaspoons was very hot. Tablespoons would’ve been inedible. I’m in Australia
Lovely recipe though and easy to follow. Luckily I knew my hot chilli powder 😉
I’ve learned that the type of chili powder really does vary! Glad you enjoyed regardless and feel free to add just a pinch of the chili powder you use 🙂
Super delicious and worth the effort! There is a good amount of prep work that goes into this with roasting the sweet potatoes and making the enchilada sauce, but totally worth it. I also had some chicken I wanted to use up, so I added that in there too. Ended up be way too much filling for my 8 tiny corn tortillas. I filled 12 and still had leftover filling which I ate on its own (still delicious). Highly recommend if you’re feeling ambitious 😉
The prep work can be a bit time-intensive but they make for delicious dinners all week long! Glad you enjoyed in the tortillas an on its own 🙂
These are quite possibly the best enchiladas I’ve ever had. I’ve never liked sauce recipes, but this one was a winner. I threw some split peas into the veggie mixture to bump up the fiber/nutritional value, so easy and they baked to the perfect texture in same amount of time. I also used corn tortillas and since I’ve learned the hard way in the past, I dipped them in the sauce before filling, makes them way more pliable and they hold together, I might make a bit more sauce next time, but I was pretty happy with the amount specified in the recipe. Will definitely make again!
Amazing! So happy you loved these. Great idea with dipping them in the sauce first, too.
These were absolutely delectable. I added some green beans to the mixture too and some chilli flakes for extra spice! Thank you for the recipe.
Perfect! So happy you enjoyed!
This recipe is a winner! I will be making these again and again. Really healthy and tasty. I doubled the Crema, of course. Seriously yummy!
So happy you liked it! All about doubling the crema 🙂
This recipe turned out great! It was pretty easy and very much a crowd pleaser. I will definitely be making these again. 🙂
Perfect! So glad everyone enjoyed!
We love all Mexican food and I wanted a meatless dinner so we gave this a try. My kids don’t love sweet potatoes (sadly) but thankfully they loved this dinner! It has enough other flavors To love and the avocado crema is spoon licking delicious!!
Amazing! So happy everyone enjoyed!
These were FANTASTIC!!! Thank you so much for sharing this recipe. So flavorful and filing. My new favorite.❤️
So happy to hear that!!
One of my favorite recipes ever!! It’s perfect in every way and so easy to make, the avocado lime crema is made regularly in my house. I made this recipe at least 1-2x per month, addicting,
Amazing!! So happy to hear that.
My new fav recipe! Such a good flavor combo. If you have extra filling – use it the next morning in a breakfast scramble!
Glad you loved this one! And YES that sounds delicious!
Yes we are using leftovers for tomorrow’s egg scramble Too!!
I mean, you knock it out of the park EVERY TIME. Whenever I crave something, I search your site for a recipe. My meat loving husband Absolutely loved it and wants it in the dinner rotation. Also super easy to make & clean up!
So happy to hear that! Love these 🙂
Could I add chicken to this recipe??
This was so good and easy! I decided to make this recipe last minute after work on Cinco De Mayo (Quarantine Style) because we had all the ingredients! I love a good tasty and uncomplicated meal where most of the ingredients are kitchen staples. We also ate it for several nights, which is always a benefit. Thank you!
Perfect for Cinco de Mayo! Glad you loved it!
Made these and despite lots of substitutions while sheltering in place 😊 these came out AMAZING! I accidently added 2 tsp of apple cider vinegar (instead of 1/2 tsp) oops!, only had bottled lime juice which was way too sour when eating crema by itself. But, wow, the competing spicy and sweet flavors in enchiladas were delicious when combined with my sour crema and I will definitely be making these again! Your recipes inspire me to try new combinations of flavors that I would never dream of putting together! Thanks again, Monique!
I’m glad these worked out well! Such a great dinner 🙂
Insanely good! I ended up subbing regular potatoes for sweet potatoes as that is what is had . Can’t believe how good and filling it was!!!!
Perfect! So glad you enjoyed!
Loved everything about this recipe, will definitely make again!
So happy to hear that!
Delicious! Followed directions exactly as written. Very delicious and flavorful! Already talking about making again and trying your freezing method!
Love that! The perfect dinner 🙂
Just made this recipe tonight and I had to jump on and give my review. WOW!! We love enchiladas in our house, we usually stick with ones with meat, but this recipe absolutely did not need any meat. The filling was packed full of flavor, and it made a ton of filling! So I was actually able to make another small pan of enchiladas— what could be better?! Yay, thanks for another keeper recipe!!!
Amazing! So happy you loved these ones! 🙂
Just a note: if you’re looking to avoid glyphosate (Round-up) in your food, but sure to only use organic tortillas for either flour or corn. Wheat isn’t GMO like corn, but it’s dessicated with Round-up during harvest so it will dry sooner. Corn is GMO for the express purpose of spraying it with Round-up without killing it. I know: eating Round-up sounds terrible & it is! So the non-GMO lable on wheat means nothing! Only choose organic!
Sounds like an awesome recipe!!
Feel free to use any tortillas you like 🙂
This was a fully satisfying meal with great flavor! Very spicy though (I have a decent tolerance for spice). Also, I am in awe that you only were actively cooking for 30 minutes. This recipe took me at least an hour & 15 minutes of active cooking. Next time I’ll use pre-made enchilada sauce to help save some time.
I would make sure your chili powder is mild and not spicy! And the cooking time is actually 50 minutes (for a total of 1 hour 20 minutes) if that helps 🙂 but premade enchilada sauce would be perfect!
Thank you for this delicious recipe! My husband and I loved it!
Have a wonderful Day!
So happy to hear that!
Rating is only for the enchilada sauce, as I riffed off the recipe with the veggies I had on hand. The sauce was delicious and surprisingly easy to put together. Usually I end up buying enchilada sauce because making my own seems like such a slog. But not this version! It also thickened up perfectly in no time at all.
So happy you loved it! Great for tons of different recipes 🙂
These are my new Meatless Monday go-to! The sweet potatoes are sooo good in this and I love that the beans add some extra fiber and protein. The avocado crema is SO good as well and really makes the dish.
One of my favs for Meatless Monday! Glad you loved them!
I made this for dinner last night and oh my word…a winning dish!! Absolutely delicious. Not too cheesy and tomato-y. There is some meal prep needed beforehand before you can put the final dish together but it’s so worth it because the final product is amazing. I added shredded chicken to bulk it up a bit for my boys xxx
Absolutely! So glad you enjoyed!
These look delicious! Quick question: If I’m low on time, could I just sub out store-bought enchilada sauce for the homemade one?
Absolutely! Enjoy 🙂
this is seriously so good!! We have made this a few times now and we love it more and more every time! I love making the homemade enchilada sauce but sometimes with work, etc i cheat and get pre-made sauce! Both versions are good (the homemade is by far better) but I this is definitely a go to for us! Cant wait to try more of her recipes!!
So happy to hear that! Love this one for dinner 🙂
My question is how much sweet potatoes in weight or cups. My sweet potatoes are small and skinny so hard to figure out what 2 medium sweet potatoes equivalent would be. Also I presume you peel the sweet potatoes? The recipe doesn’t specify.
Thank you. I’m working on it right now so I’ll wing it but would like to know for future
Roughly 2-2 1/2 cups of diced sweet potatoes should do the trick!
This turned out fantastic. i cut the spices down slightly for the kids but everyone loved it.
The crema was a nice touch.
Perfect! Such a great dinner.
The most delicious, satisfying, nourishing enchiladas! The enchilada sauce and the avocado lime Crema and just to die for! Can’t wait to make them again. I used corn-flour tortillas from Trader Joe’s and they came out great.
Aren’t they delicious? So glad you loved them!
The enchilada sauce is Amazing! I used Siete Casa Flour tortillas. I couldn’t put my fork down. I didn’t make the avocado cream, but I am sure it is delicious. This enchilada sauce recipe will be my go to from now on. My kitchen smelled wonderful and I am so happy how they turned out, hit the spot!
Amazing! So happy you loved them 🙂
I have made the sweet potatoe and black bean enchiladas multiple times and absolutely love this recipe. It is a keeper and I will make it again. It is hearty and comforting, rich and delicious. You gotta try it yourself.
These are excellent. They are in our normal rotation with the following modifications:
– add in 2 chopped Chipotle in Adobo to the sauce
– Use 12 small corn tortillas
-lightly fry tortillas in oil first and then dip in enchilada sauce before rolling
– we hold the green sauce and just top with avocado slices and cilantro
Perfect! So glad they’re a hit!
For the avocado cream sauce –how do you measure fresh cilantro? Do you pack it tightly in the measuring cup (like brown sugar) or measure it loosely?
I measure it pretty loosely but either is fine!
this is my new favorite winter recipe!
I’m so glad!!
Love love this one. Not too heavy, but soooo yummy. Not the quickest meal to make, but soooo worth it. Perfect kick of spice, but not too spicy. The avocado crema compliments the spiciness so well.
This recipe has changed even the most meat loving men I know that vegetarian dishes can be delicious and satisfying. One of my FAVORITE recipes of all time. As it is a little labor intensive, I made the avocado creme only once, usually I get lazy by them and just make the enchiladas without. I also use a tiny gadget off amazon to make the onions/garlic super tiny for the enchilada sauce.
Amazing!! This one’s great for prepping for the week 🙂
Anytime I’m thinking of trying a new dish, I always turn to Ambitious Kitchen first for a recipe and this one did not disappoint. The sauce is so flavorful and the beans and potatoes are hearty to make this meal both delicious and filling. Will for sure make again!
Love that! So glad you’re finding recipes here that you love 🙂
This is a “rotation” recipe for me now! What an amazing, flavorful weeknight treat. My grocery store didn’t have full size corn tortillas, so I filled each one with less of the mixture and added more enchiladas in all. I had some leftover filling so spread it on top before the sauce and cheese. Thank you for another winner!
Perfect! So happy to hear that 🙂
I made this last night and it was delicious! It had a bit of heat, was very hearty, and comforting. I’m making my husband eat more vegetarian meals and he gobbled it up!
Love it! Glad it was a hit!
One of my go-to recipes! Love making this ahead of time and throwing it in the oven when friends are coming over. It’s always a hit!
So happy to hear that! One of our favs, too 🙂
Soooo good!!! Easy to make and easy for meal prep. Makes a bunch so you can feed a family or make some for the week and freeze the rest! I did not make this avocado lime sauce with it, but I did make the cashew cilantro sauce from the butternut squash enchiladas recipe.
Even my fiance who can’t fathom a meal without meat loved these!
Amazing! I’m so glad 🙂
Even my meat-loving family devoured these enchiladas. Subbed Toufayan gluten free wraps and they still came out amazing. Can’t go wrong with this recipe!!
Love that! Glad they were a hit!
Um, these were DELICIOUS! I used a jarred enchilada sauce, so I can only imagine how much better they would have been if I had made my own! I will definitely be adding these to my rotation!
Oh YAY, so happy that you loved them!
I am new to your newsletter and this was the recipe that I tested out. My wife made it just as the recipe asked and thought it was delicious! The only reason I did not give it a 5 star is because I am sensitive to tomato paste but that is my bad and not yours 😉 Great recipe and I am excited to try more. Thank you for keeping your ingredients clean and from whole food sources…I so appreciate it! 🙂
So glad you’re here! Glad that you enjoyed these so much 🙂 Totally fine to leave the tomato paste out next time.
New favorite enchiladas!! Even better the next day:)
A new regular on the dinner menu!
Forgot to rate!
This is one of my favorite dinner recipes of all time. I LOVE the avocado lime crema so much, it’s the perfect addition to the hearty enchiladas and a nice contrast to the sweet potatoes. I have made it at least a dozen times so far and it never disappoints!
This are so awesome, we keep making them! We add shredded beef and double the enchilada sauce recipe for a little extra protein. Thank you for this!! I’m excited for a freezer full of these when we come home with baby!
Awesome recipe and easy to make. I ended up blending the sauce to make it a little bit smoother, and it was amazing!
One of the best dinners we’ve had in a long time! So tasty!
Yay!! So glad that you guys loved these!
These are sooo good & so filling! I always love making these & storing extra in the freezer for an easy & yummy dinner.
Nice! Such a great one to stash in the freezer. Happy you love them!
This recipe is amazing! My family absolutely loves it. We haven’t made the lime sauce due to avocado sensitivity but it’s great without.
I reduce the chili powder because my kids need a little less spice, but I am sure it’s great with the full amount.
Sometimes I sub the sweet potato for cooked ground turkey. I fry up the turkey in the exact same spices and then mix it with the rest of the filling ingredients. We love this version too!
Thanks for great meal ideas!
Those are all great changes/subs! So happy you and the fam love them 🙂
These are incredible. Followed your recipe exactly as is, it is perfectly seasoned the whole way through. The only additional step I added; I lightly fried (in oil) then dipped each tortilla into the enchilada sauce before filling them, I feel like this keeps them together a little better. The flavors here are so so good, thank you!
I’m SO happy you loved them, Natalie! Thanks for sharing that extra tortilla frying step, and for leaving a review!
This recipe is 10/10. Absolutely delicious. Every time I make an AK recipe my husband says it is restaurant quality.
OMG that is the highest compliment! Thank you!! So glad you loved these 🙂
OH MY GAWD. I made these for a dinner tonight and they are 🔥
Such awesome spice and the avocado crema is an incredible accompaniment. I just used flour tortillas and they worked very well.
These are delicious! So full of flavor. The avocado crema is a must! So good!
Made this for my Galentine’s Day party and it was a hit! Super easy to make for a dinner party of 5. Also the sweet potato mixture is so tasty and such a great vegetarian option (even those who weren’t vegetarian loved it and said the mixture kinda mimicked meat that you forgot it was vegetarian). Cutting the sweet potatoes into 1/2 inch or smaller pieces was key to help when wrapping the mixture into the tortilla. Can’t wait to make this again for my next dinner party!
Oh I’m so glad to hear that, Shannon! Happy you loved them!
Super filling and delicious! Next time I would use less yogurt in the Avocado crema and add more lime.
Quick question- when you say tomato sauce in the enchilada sauce do you mean crushed tomatoes or a jar of pasta sauce?
Hi, Sonya! In the blog post I linked a canned tomato sauce — here it is 🙂
I have been making this on rotation for a few months now, trying to up my sweet potato game! Although it is not the fastest meal I’ve made from ambitious kitchen, It is great every time and is well worth the work and time put into it. I’ve also added shredded chicken before and it’s delicious with that too.
Delicious and very mild! My 2 and 4 year old devoured this. I added 2 cups shredded chicken and used half white flour tortillas and half quinoa flour tortillas. Did not have ingredients for the crema but will try it next time. Adding to the weekly rotation!
Delish! Took awhile to make but I’d say the recipe estimate was accurate (I didn’t look before, my bad). Both kids are some of this which is a rarity. Used some siete tortillas and some regular, both were yummy.
Perfect! Glad everyone enjoyed!