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!
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.
Spray a 9x11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
*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.
How to freeze enchiladas (two ways!):