A Flavor Bomb You’ll Keep on Rotation

These Urban Vegan Soul Enchiladas are what happens when comfort food meets culture—seasoned right, filling, and full of heart. With sweet potatoes, black beans, and a mix of fresh veggies, this dish turns everyday ingredients into something special. It’s hearty, flavorful, and comes together in one pan, making it perfect for weeknight dinners, meal prep, or when you just need something that hits.

This recipe was made with the modern home cook in mind—the one who wants their food to nourish and still go off. It pulls from Latin flavors, Southern soul, and that homemade magic passed down in our kitchens. We’re talking layers of spice from chili powder, cumin, and smoked paprika, a splash of lime to brighten it up, and a drizzle of vegan queso that ties it all together. Whether you’re cooking for you, your people, or bringing a dish to the function—these enchiladas don’t miss.

Ingredients

• 2 tbsp olive oil
• 2 small sweet potatoes, cubed (about 2 cups or 400g)
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 fresh jalapeño, minced (adjust to taste)
• 4 cloves garlic, minced
• 1½ tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• 1 (15 oz) can black beans, drained and rinsed (1.5 cups or 260g)
• 1 (15 oz) can corn, drained and rinsed (1.5 cups or 250g)
• Zest + juice of 1 lime
• 2¼ cups enchilada sauce (590g)
• 6–8 tortillas (corn for traditional, flour optional)
• 1 cup vegan queso or vegan cheese shreds

Step-by-Step Instructions

Step 1: Heat and Sauté

1. In a large pot over medium heat, warm the olive oil.
2. Add cubed sweet potatoes and cook for 7–8 minutes, until fork-tender but not mushy.

Step 2: Add Veggies

1. Stir in the red bell pepper, yellow onion, jalapeño, and garlic.
2. Sauté for 2–3 minutes until the veggies begin to soften.

Step 3: Season It Up

1. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
2. Stir to coat everything evenly.
   Tip: If the mixture sticks, add a splash of vegetable stock and reduce the heat slightly.

Step 4: Add Beans, Corn & Lime

1. Add the black beans, corn, and lime zest + juice.
2. Stir and cook for 1–2 minutes, just to heat through.

Step 5: Cool the Filling

1. Transfer the mixture to a bowl and let cool for 10–15 minutes before assembling.

Step 6: Prepare the Tortillas

1. Preheat your oven to 350°F (176°C).
2. Pour half the enchilada sauce into the same skillet.
3. One by one, dip a tortilla into the sauce, add filling, and roll it tightly.
4. Repeat until all tortillas are filled.

Step 7: Assemble and Bake

1. Place rolled tortillas into a baking dish.
2. Pour the remaining enchilada sauce over the top.
3. Sprinkle with vegan cheese or spoon on vegan queso.
4. Bake for 10–15 minutes, until bubbly and slightly crisp on the edges.

Step 8: Final Touches

1. Garnish with avocado slices, red onion, jalapeño, or fresh cilantro.
2. Drizzle extra vegan queso if desired for a creamy finish.

Pro Tips & Serving Suggestions

• Customize Your Heat: Add more jalapeño or hot sauce if you like it spicy.
• Smash for Texture: Lightly mash some sweet potatoes before mixing to create a smoother filling.
• Complete the Plate: Serve with guacamole, a crisp green salad, or lime rice.
• Leftovers Love: These enchiladas are even better the next day. Store covered in the fridge and reheat for a quick, satisfying meal.

About the Creator

This recipe is brought to you by Andrew Bernard, known on TikTok as @thenarddogcooks. Andrew brings serious flavor and good vibes to the kitchen, sharing recipes that blend cultural pride with creativity. Whether he’s cooking up comfort food or putting a vegan twist on classics, his content is all about making food that tastes like home—with a little extra kick.

Follow him on TikTok for more soulful, flavor-packed meals: @thenarddogcooks

Andrew Bernard | @thenarddogcooks