Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce


I’ve made these enchiladas twice in the past week! The first batch was pure vegan. The second batch, not so much.  The great thing about these enchiladas are that they taste great either way! Feel free to get creative and put your own spin on this recipe.

I modified the Oh She Glows Sweet Potato & Black Bean Enchilada recipe. (She has an amazing blog btw!)




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Vegan Sweet Potato Enchiladas with Avocado Cilantro Cream Sauce

Yields 4 servings // prep time 30 minutes // Cook time 25 minutes


  • 2 cups sweet potato, peeled and chopped
  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • sea salt and freshly ground pepper
  • 1 red bell pepper, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 3 cups store bought enchilada sauce
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 8-12 corn tortillas (how ever many fit in your casserole dish)
  • 93% lean ground turkey (optional)

For the Avocado-Cilantro Sauce

  • 1/2 cup fresh cilantro
  • 1 medium avocado
  • 2 Tbsp lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder


  • fresh cilantro leaves, for serving
  • sliced green onion, for serving



1. Preheat oven to 350 degrees F. Lightly grease a large baking dish

2. Make the enchiladas: Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, then reduce to medium-high heat and simmer for 5 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with salt and pepper. (If using turkey, add in at this step and brown.)

4. Add the bell pepper, cooked sweet potato and black beans. Raise the heat to medium high and cook for a few minutes (until turkey is almost fully cooked), about 8 minutes.

5. Remove the skillet from the heat and stir in 1/2 cup enchilada sauce, lime juice, chili powder and salt.

6. Spread 1 cup enchilada sauce evenly over the bottom of the prepared baking dish. Scoop filling into each tortilla.  Roll up the tortilla and place seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, scoop it on top of the enchiladas.

7. Bake the enchiladas uncovered, for about 20 minutes, until the sauce is a deep red color and the enchiladas are heated through.

8. Meanwhile, make the avocado cilantro sauce. In a food processor, process the cilantro until minced. Add the avocado, lime juice, salt, garlic powder, and 2 Tbsp water and process until creamy.

9. When the enchiladas are ready to serve, plate them individually and drizzle with avocado sauce. Garnish with cilanto and green onion, if desired.

10. I am in love with the Oh She Glows cookbook, I highly recommend purchasing her book!




  1. Francesca on April 28, 2014 at 6:34 pm

    They look really tasty. Might give these a go when avocado season returns.

    • April Murray on April 30, 2014 at 7:54 am

      Francesca, let me know how it turns out :)

      • Daniel on February 18, 2016 at 8:03 am

        Thank you for your wonderful rpeiecs! As a recent grad working as many crap jobs as I can get, they’re so appreciated! One question though- is there are a green enchilada sauce on this site? I’ve made the red enchilda sauce many times, and it’s delicious! BUt, sadly, I cannot get any sort of decent Mexican food/ingredients where I live, but I’d really love to try this!

        • A4april on March 24, 2016 at 8:47 pm

          Thank you for the comment. I am so glad you like the recipe! I believe they sell the green enchilada sauce at any grocery store. Hope that helps!

  2. The Nude Mushroom on April 29, 2014 at 8:47 am

    sounds amazing!!

  3. Natalie Tamara on April 29, 2014 at 8:50 am

    Yum! The avocado cream sounds like the perfect addition to these. I noticed you used store bought enchilada sauce – I don’t think I’ve ever seen it, would passata work in its place?

    • April Murray on April 29, 2014 at 9:00 am

      Natalie! Enchilada sauce is a thin sauce and it’s typically sold in a can. There’s many brands out there such as El Pato, La Vicitoria, Rosarita, Old El Paso etc. You can make your own enchilada sauce as well (I actually did this the first time making these!

      • Natalie Tamara on April 29, 2014 at 9:13 am

        Thanks for the tips & the recipe. I guess it would depend on how lazy I was feeling 😉

      • Lisa on July 21, 2015 at 11:30 am

        Hi, I made this last night. It was delicious except I didn’t like Old El Paso enchilada sauce. Next time I’ll make my own. Also the tortillas kind of broke when I rolled them so maybe I should have softened them first! It was yummy though!!! Thank you

  4. kitchenkonfidential on April 29, 2014 at 12:43 pm

    adding to my “to make” list now! i bet even my husband (who is not as much a cilantro lover as i am) would swoon over the sauce!

    • April Murray on April 30, 2014 at 7:54 am

      You and your husband will definitely enjoy it :)

  5. frankiesfeast on May 1, 2014 at 6:04 am

    Sounds delightful!! Desperately searching for affordable avocados at the moment but maybe I could find a substitute for these!

  6. cocinadecella on May 1, 2014 at 11:29 am

    mmmm just made sweet potato tacos, but they sound heavenly as enchiladas!

  7. LifeFix216 on February 13, 2015 at 8:58 pm

    I can’t wait to try this!

  8. tastetingle on February 17, 2015 at 2:35 am

    These look incredible! <3

  9. bistruti on February 17, 2015 at 11:21 pm

    Really superb…….luv it:)

  10. Maggies Mentions on February 26, 2015 at 9:53 am

    On my list to make this coming up week, vegan style.. thank you for the recipe :}

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