Vegan sweet potato Enchiladas with Lentils Recipe

These Mexican enchiladas are vegan enchiladas and 100% healthy. They are filled with lentils and sweet potatoes and then smothered in chile ancho tomato sauce.
A plate of vegan enchiladas topped with sliced ​​avocado, cilantro and seeds served in a ceramic baking dish.

About this recipe

This recipe is for vegan sweet potato enchiladas with lentils with a delicious chile ancho and tomato sauce, it is perfect for days when you’re craving healthy Mexican food.

I developed a love for enchiladas after moving to Austin. Prior to that, I lived in Monterrey, Mexico, where I ate traditional enchiladas filled with chicken, cheese, or black beans. The bean enchilada with salsa verde has always been my favorite. However, my transition to a vegan lifestyle encouraged me to explore new flavors and adapt traditional recipes.

I discovered this recipe while living in Austin. So, if you love Austin, Mexican Food, and Tex-Mex, you’ll love these vegan enchiladas with lentils.

A bunch of fresh tomatoes with water drops in a cardboard box on a light gray background, ready for making vegan enchiladas.


  • Super easy and quick to make.
  • They are nutritious.
  • Everybody likes them. These enchiladas are the type of recipes that you could serve omniverse and vegans at the same time.
  • They are gluten-free. This enchilada recipe is made with corn tortillas, which are naturally gluten-free.
Roasted tomatoes and onions with vegan enchilada sauce on a ceramic plate.

Salsa ingredients

  • Tomatoes, substitute canned tomatoes.
  • Onion and garlic.
  • Chile ancho, substitute with chipotle, roasted jalapeño, or poblano peppers.
A charred tomato and other ingredients inside the jar of a blender, ready to puree into a vegan enchilada sauce.

How to make the enchilada sauce

Start by roasting the vegetables until lightly charred and the blend with a good pinch of salt.

A skillet filled with vegan enchiladas, cooked lentils, and diced sweet potatoes.

Filling Ingredients

  • Vegetable oil.
  • Sweet potatoes, substitute with potatoes.
  • Onion and garlic.
  • Cooked lentils, use jarred lentils, home cooked, or swap for navy beans or black beans.

How to make vegan enchiladas?

To make the filling, you have to start by bringing out all the flavors from the lentils and sweet potatoes until tender by sauteeing them with onion and garlic, then season them with salt. Yes, I know it sounds pretty simple but wait until you taste them; they are good and a crowd-pleaser.

Pour tomato sauce over vegan enchiladas in a baking dish.

Roll the tortillas with the filling and place them in a baking dish or oven safe skillet. Then cover with the enchilada sauce.

Bake until the sauce is bubbling.

tips and tricks

  • The tomatoes move around when roasting, so they get chary spots everywhere. Same with the onion, and do NOT peel the garlic. The garlic peel protects the garlic clove from burning.
  • Buy thick corn tortillas and warm them in the microwave, wrapping them in a kitchen towel for a minute or so to make them pliable. If they are really thin and cold, they’ll break and won’t hold the sauce properly.
  • Finish the enchiladas with sliced avocado, pumpkin seeds, and/or microgreens and cilantro.
  • Use green or black lentils if you can find them, they will hold their shape better.

Vegan Sweet Potato Enchiladas

Alejandra Graf
These Mexican enchiladas are vegan enchiladas and 100% healthy. They are filled with lentils and sweet potatoes and then smothered in chile ancho tomato sauce.
5 de 1 voto
Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican vegan
Servings 4 people
Calories 216.97 kcal


  • blender
  • Griddle



  • 4 tomatoes
  • ½ white onion
  • 3 garlic cloves with peel
  • 1-2 whole chile ancho
  • ½ cup of boiling water
  • 1 teaspoon of salt


  • 1 teaspoon of vegetable oil
  • 3 cups sweet potatoes, diced
  • ½ medium white onion, diced
  • 2 cloves garlic chopped
  • 1 cup cooked lentil
  • 1 tablespoon salt

12 corn tortillas


  • Avocado
  • Cilantro
  • Sunflower seeds or pumkin seeds


  • Soak the ancho chili in boiling water and set aside. In a non-stick pan, char the tomatoes, onion, and garlic.
  • When the chili is soft, remove the stem, add it to the blender with the tomatoes, onion, and garlic, add the salt, and blend until everything is well integrated. Save the water where the chili soaked.
  • Once the chili has softened, remove the stem and transfer it to a blender with the tomatoes, onion, and garlic. Add salt and blend until everything is well combined. Remember to save the water in which the chili soaked, and use it if necessary.
  • Preheat the oven to 350ºF.
  • In a baking pan pour a half cup of sauce on the bottom of a baking dish.
  • Heat the tortillas to soften; you need them to be pliable, in the center of the tortilla, layer a scoop of the lentils and sweet potato mix. Roll the tortilla and place it on the baking dish with the seam side down.
    Top the enchiladas with the remaining sauce; do not oversauce.
  • Bake for 20 minutes.
  • Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.


Toppings and Garnishes:
Serve with


Serving: 1servingCalories: 216.97kcalCarbohydrates: 44.29gProtein: 8.54gFat: 2.04gSaturated Fat: 0.98gSodium: 2397.51mgPotassium: 1015.54mgFiber: 11.29gSugar: 13gVitamin A: 17174.62IUVitamin C: 25.88mgCalcium: 68mgIron: 3.1mg
Keyword mexican vegan enchiladas, Vegan enchiladas with lentils


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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