Jump to RecipeThis post contains affiliate links.Please see our disclosure policy.Absolutely delicious Sweet Potato Enchiladas, filled with a smoky chipotle and veggie-pinto bean filling, then smothered in a creamy sweet potato “cheese” sauce.

A comforting and hearty plant-based entrée everyone will love—perfect for Cinco de Mayo, Sunday Supper, and Taco Tuesday.Table of ContentsIngredientsHow to Make Sweet Potato EnchiladasJenné’s Recipe TipsRecipe VariationsStorage DirectionsFrequently Asked QuestionsMore Vegan Mexican-Inspired RecipesSweet Potato Enchiladas Recipe This recipe was originally published on May 24, 2016.It was updated with new recipe information and photos on August 31, 2025.

Enchiladas are one of those tried-and-true, can’t-go-wrong-with-them meals.Wondering what to make for Sunday supper? Enchiladas.Girls’ night? Enchiladas.

Need some comfort food after a long and stressful day? Enchiladas.Want to treat yourself? Always enchiladas! These sweet potato enchiladas are one of my favorite plant-based spins on the dish (the other: green chile enchiladas!).Packed with pinto beans, spinach, corn, and smoky chipotle peppers, then topped with a rich, lightly earthy, and creamy sweet potato “cheese” sauce, they are hearty, comforting, and completely vegan.

No matter the situation, this recipe delivers delicious satisfaction! While there are a few steps involved, each one is beginner-friendly and—most importantly, worth it.T

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