Gluten Free Vegan Enchiladas Black Bean & Sweet Potato

Happy Day 3 of 25 days of blogging in January! It’s a dreary day, but I still managed to fit in a two-mile walk this morning with the dogs. I’m hoping the sun comes out so I can shoot some photos of the muffin recipes I’ll be experimenting with today. Kyle and I are going on a little weekend trip tomorrow, so I figured they’d be a perfect treat to bring along with us. I wish we could have brought these enchiladas, but sadly, we finished off the final row last night for dinner. I have a feeling this recipe is going to be a staple in the house for years to come.

So far, plant-based January is off to a great start. These enchiladas are to blame, of course. When it comes to eating a vegan diet, many people fear that the dairy-alternatives won’t taste as good, and I strongly disagree. Don’t get me wrong, I’ve had some weird tasting vegan “cheese,” but I’ve also found two that I’ve fallen in love with. Those are Daiya and Kite Hill. The Daiya cheese tastes the closest to actual cheese shreds, and it melts perfectly when baked. The Kite-Hill cream “cheese” made the insides of these enchiladas creamy and flavorful.

These fajitas only took 45-minutes to make!



Enchiladas are great because you can customize them so many ways by using any kind of tortilla, choose a red or green sauce, adding in any type of vegetable, making it spicy, and customize it with any choice of protein.

I started off by sauteing the peppers, onions, and steamed sweet potatoes in avocado oil.

Once the vegetables were sauteed, I added in the Daiya cheese, black beans, garlic powder, onion powder, sea salt, black pepper, cumin, and vegan meat crumbles.

I love the extra spice, so I added in the spicy green chilies and three tablespoons of chive Kite-Hill. The Kite-Hill cream cheese is the perfect addition to making the filling creamy and mouthwatering. Grease a baking dish with cooking spray and heat the oven to 400.

Add about a cup of filling into each tortilla. I used Brown rice tortillas because they are gluten-free. They were a little flaky to work with, but they baked up nicely and took in the moisture from the sauce like regular flour tortillas. Add the red enchilada sauce over the top until they are fully covered. I ended up using two cans. This recipe makes about ten large enchiladas, but you can fill them with more filling if you want to save yourself from baking tow separate pans (*i should have done that)

Top the enchiladas with one cup of Daiya cheddar style cheese shreds.

Bake 15-20 minutes, or until cheese is completely melted.



5 from 1 vote Print Sweet Potato Black Bean Enchiladas (gluten-free & vegan) Prep Time 24 minutes Cook Time 20 minutes Total Time 44 minutes Servings 10 Enchiladas Author Taralynn McNitt Ingredients 3 Medium Sweet Potatoes Diced (steamed or microwaved)

1 Medium Yellow Onion Diced

2 Large Bell Peppers Diced

1 Tbsp Avocado Oil

1 1/2 Cups Daiya Cheese Shreds

2 Cups Black Beans

1 1/2 Cup Vegan Meat Crumbles (optional) - I used Gardein

2 Tsps Garlic Powder

2 Tsps Onion Powder

1 1/2 Tablespoons Cumin

1/2 Tsp Sea Salt

1/2 Tsp Black Pepper

3 Tbsps Chive Kite-Hill Cream Cheese

4 Oz Green Chilis

10 Large Brown Rice Tortillas

16 Oz Red Enchilada Sauce Instructions Sautee the onion, peppers, and sweet potatoes on high with avocado oil. Once the vegetables are sauteed, turn the heat to low and mix in the black beans, meat crumbles, Daiya Cheese, garlic powder, onion powder, cumin, sea salt, black pepper, Kite-HIll, and green chilies. Continue to stir on low heat until the cream cheese has melted. Grease a baking dish with cooking spray and heat the over to 400 degrees. Fill the tortillas with a heaping cup of the mixture. Roll tight, and add it to the pan.

Once all of the tortillas have been filled, pour the enchilada sauce over the top. Make sure to cover them the best you can. Top with the remainder of the Daiya cheese. Bake for 15-20 minutes, or until the cheese on the top is completely melted and some of the edges have slightly turned golden. Slice the enchiladas down the center once they are cool. They are easier to serve that way! Top with chopped scallions & enjoy!

Questions for you!